Lemon Blueberry Scones

The first time I made lemon curd, I stood over that double boiler whisking until my arm actually ached, wondering if something was wrong because it looked like thin, lemony soup for what felt like forever. Then suddenly, in the span of thirty seconds, it transformed into this velvety, sunshine-yellow glory that I wanted to eat with a spoon right there. Now I understand why people guard their lemon curd recipes like family secrets, especially when spooned over warm scones on a lazy Sunday morning.

My friend Sarah came over last spring when the blueberries were just hitting their peak season sweetness, and we ended up making an enormous batch of these while the rain poured down outside. She was skeptical about putting lemon curd on scones instead of clotted cream, but by the time we reached our third cup of tea, she was already asking when I would make it again. That afternoon turned into one of those unhurried, perfect kitchen days where the baking itself becomes the main event.

Ingredients

• 2 cups all-purpose flour: The foundation of everything wonderful, though I have sneaked in some whole wheat pastry flour before and no one noticed
• 1/3 cup granulated sugar: Just enough sweetness to let the blueberries shine without turning these into dessert
• 1 tablespoon baking powder: This is what gives you that beautiful rise and flaky texture you want in a proper scone
• 1/2 teaspoon salt: Do not skip this, it makes all the other flavors pop like they should
• 1 tablespoon lemon zest: Use a microplane if you have one, and really get into the lemon without hitting the bitter white pith underneath
• 1/2 cup cold butter: Cold is nonnegotiable here, I keep mine in the freezer for 15 minutes before starting
• 1 cup fresh blueberries: Frozen works too but do not thaw them first or you will have blue dough instead of blueberries
• 2/3 cup cold heavy cream: The richness that makes these feel indulgent and special
• 1 large egg: Helps bind everything together and gives the scones structure
• 1 teaspoon vanilla extract: Pure vanilla makes a difference you can actually taste
• 1/2 cup fresh lemon juice: About 2 or 3 lemons depending on their size, freshly squeezed is absolutely worth the effort
• 1 tablespoon lemon zest: More zest in the curd means more of that bright lemon intensity we are after
• 1/2 cup granulated sugar: Balances all that tart lemon into something perfect and spreadable
• 3 large eggs: These create the silky, custard like texture that makes lemon curd so luxurious
• 6 tablespoons butter: Added at the end to give the curd that gorgeous glossy finish
• Pinch of salt: Tiny but mighty, rounds out all the flavors beautifully

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks later

Whisk the dry ingredients:

Combine flour, sugar, baking powder, salt, and lemon zest in a large bowl until everything is evenly distributed

Cut in the butter:

Work those cold butter cubes into the flour with a pastry blender or your fingers until you have coarse crumbs with some pea sized pieces remaining

Add the blueberries:

Gently fold them in so they do not burst, you want them whole and perfect throughout the dough

Mix the wet ingredients:

Whisk together the cream, egg, and vanilla in a small bowl until combined

Bring it together:

Pour the wet mixture into the dry and stir until just barely combined, the dough will look shaggy and that is exactly right

Shape the scones:

Turn onto a floured surface, pat into a 1 inch thick circle, and cut into 8 wedges like a pizza

Brush and bake:

Arrange on your prepared sheet, brush tops with a little cream, and bake for 18 to 20 minutes until golden brown

Start the curd base:

While scones bake, whisk lemon juice, zest, sugar, eggs, and salt in a heatproof bowl set over simmering water

Cook until thickened:

Whisk constantly for 8 to 10 minutes until it coats the back of a spoon and looks velvety and gorgeous

Finish with butter:

Remove from heat and whisk in the butter pieces until smooth and melted

Cool and serve:

Let the curd cool to room temperature while the scones rest, then serve them warm with generous spoonfuls of curd

Save

These have become my go to when someone needs cheering up or when I want to feel like I am in a British tea shop without leaving my kitchen. There is something about the combination of warm, buttery scone and cool, bright lemon curd that feels like a hug in food form.

Making These Ahead

You can freeze the unbaked scones on the baking sheet, then transfer to a bag once frozen solid. Bake them straight from frozen, adding a couple extra minutes to the baking time, and you will have fresh baked scones whenever the mood strikes.

Serving Suggestions

While these are perfect with a cup of Earl Grey, I have also served them alongside fresh strawberries and even as a slightly unexpected brunch dessert. The lemon curd is incredible on toast, swirled into yogurt, or eaten straight off the spoon when no one is watching.

Recipe Variations

Swap the blueberries for chopped strawberries or raspberries when they are in season. Try adding a handful of white chocolate chips if you want something sweeter, or exchange half the all purpose flour for whole wheat pastry flour for a nuttier flavor.

• Drizzle with a simple glaze of powdered sugar and lemon juice for bakery style flair
• Add a teaspoon of fresh thyme or lavender to the dough for an herbal twist
• Make miniature scones by cutting the circle into 16 smaller wedges and reducing the bake time slightly

Save

However you serve them, these scones have a way of making ordinary mornings feel special and deserving of a second cup of tea.

Recipe FAQs

→ What makes these scones tender and flaky?

Cold unsalted butter is cut into the flour mixture until coarse crumbs form, creating a flaky texture. Gentle mixing preserves the crumbly structure.

→ Can frozen blueberries be used in the scones?

Yes, frozen blueberries can be incorporated directly without thawing to prevent excess moisture in the dough.

→ How is the lemon curd thickened smoothly?

The lemon curd is cooked over a double boiler, whisking constantly to gently thicken the mixture without curdling.

→ What is the best way to serve these scones?

Serve warm or at room temperature, ideally with a generous dollop of the tangy lemon curd for balanced flavor.

→ Are there any suggested pairings with these scones?

They pair beautifully with a cup of Earl Grey tea, enhancing the citrus and buttery notes.