Lemon Blueberry Scones (Printable)
Buttery scones with blueberries and lemon zest paired with rich, tangy lemon curd for a delightful bite.
# What You Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon finely grated lemon zest
07 - 1/2 cup unsalted butter, cold, cut into cubes
08 - 1 cup fresh blueberries
09 - 2/3 cup cold heavy cream, plus more for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ For the Lemon Curd
12 - 3 large eggs
13 - 1/2 cup granulated sugar
14 - 1/2 cup fresh lemon juice
15 - 2 teaspoons finely grated lemon zest
16 - 1/4 cup unsalted butter, cut into small pieces
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Gently fold in the blueberries until evenly distributed throughout the mixture.
05 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until fully blended.
06 - Pour the wet mixture over the flour mixture and mix gently with a fork just until the dough begins to come together. Do not overmix to ensure tender scones.
07 - Turn the dough out onto a lightly floured surface and gently knead once or twice to bring it together. Pat into a 1-inch thick round disc.
08 - Cut the disc into 8 wedges and transfer to the prepared baking sheet, spacing them 2 inches apart. Brush tops lightly with additional cream.
09 - Bake for 18 to 22 minutes, until scones are golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly.
10 - In a small saucepan over medium-low heat, whisk together eggs, sugar, lemon juice, and lemon zest until smooth.
11 - Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil or the eggs may scramble.
12 - Remove from heat and whisk in butter pieces until smooth and melted. Strain through a fine sieve into a bowl. Let cool to room temperature before serving.
13 - Serve scones warm or at room temperature, accompanied with homemade lemon curd on the side or dolloped on top.
# Expert Suggestions:
01 -
- The contrast of tart lemon curd against sweet buttery scones creates the kind of bite that makes you close your eyes and hum
- These scones are somehow both fancy enough for a bridal shower and casual enough for a Tuesday morning with coffee
- The homemade lemon curd alone will become your new favorite thing to spoon over everything
02 -
- I once made the mistake of using warm butter and ended up with flat, tough scones that my family politely ate while asking if there was something wrong
- Overmixing the dough is the quickest way to ruin tender scones, so stop as soon as it comes together even if it looks shaggy
- The lemon curd might look too thin when you first take it off the heat, but it thickens considerably as it cools
03 -
- Grate your lemon zest before juicing the lemons, it's much easier that way
- Use a light touch when patting out the dough, heavy-handed pressing makes dense scones
- A serrated knife cuts through the tender baked scones without squishing them