Lemon Blueberry Scones Treat (Printer-friendly)
Buttery scones with fresh blueberries and vibrant lemon zest, complemented by creamy lemon curd.
# 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
# Directions:
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 until well combined.
03 - Add cold butter cubes. Using a pastry blender or fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Some pea-sized pieces should remain.
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 blended.
06 - Pour the wet mixture into the flour mixture. Stir until just combined and dough begins to come together. Do not overmix.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them evenly apart.
08 - Brush the tops with a little heavy cream. Bake for 18–20 minutes until golden brown on top. Cool on a wire rack.
09 - While scones bake, set up a double boiler: place a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
10 - In the heatproof bowl, whisk together lemon juice, zest, sugar, eggs, and salt. Cook over simmering water, whisking constantly for 8–10 minutes until thickened enough to coat the back of a spoon.
11 - Remove from heat. Whisk in butter pieces one at a time until smooth and glossy. Let cool to room temperature.
12 - Serve scones warm or at room temperature with a generous dollop of lemon curd on the side.
# Expert Advice:
01 -
- The lemon curd alone is worth keeping in your fridge at all times
- These scones strike that perfect balance between rustic and refined
02 -
- Warm everything down before cutting into wedges, otherwise the butter starts melting and you lose those flaky layers
- The lemon curd thickens as it cools, so do not panic if it looks thinner than expected right off the stove
03 -
- Grate your butter into the flour if you do not have a pastry blender, it works surprisingly well
- Room temperature eggs incorporate more smoothly into the lemon curd mixture