Lemon Blueberry Scones Curd (Print View)

Buttery scones with juicy blueberries and zesty lemon, complemented by a creamy lemon curd topping.

# What You'll Need:

→ For the Scones

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon finely grated lemon zest
06 - 1/2 cup cold unsalted butter, cubed
07 - 1 cup fresh blueberries
08 - 2/3 cup cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ For the Lemon Curd

11 - 1/2 cup fresh lemon juice
12 - 1 tablespoon finely grated lemon zest
13 - 1/2 cup granulated sugar
14 - 3 large eggs
15 - 6 tablespoons unsalted butter, cut into pieces
16 - Pinch of salt

# How to Make:

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, salt, and lemon zest.
03 - Add cold butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
04 - Gently fold in the blueberries.
05 - In a small bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir until just combined. Do not overmix.
06 - Turn the dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
07 - Brush the tops with a little cream. Bake 18 to 20 minutes, until golden brown. Cool on a wire rack.
08 - While scones bake, make the lemon curd: In a heatproof bowl, whisk lemon juice, zest, sugar, eggs, and salt.
09 - Set over a saucepan of simmering water using the double boiler method, whisking constantly until thickened for about 8 to 10 minutes.
10 - Remove from heat and whisk in butter until smooth. Let cool to room temperature.
11 - Serve scones warm or at room temperature with lemon curd.

# Expert Suggestions:

01 -
  • The combination of tart lemon and sweet blueberries hits every perfect note at once
  • Homemade lemon curd is easier than you think and makes everything feel fancy
  • These freeze beautifully so you can have bakery quality scones any morning
02 -
  • Cold ingredients are nonnegotiable for flaky scones, I've learned this the hard way
  • The lemon curd will seem thin at first but thickens beautifully as it cools
  • These scones are best eaten the same day but can be refreshed in a 350F oven for 5 minutes
03 -
  • If using frozen blueberries, don't thaw them or they'll turn your dough purple
  • Grate your butter into the flour mixture instead of cutting it in for faster, more even distribution

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