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Does anything taste more like spring than blueberries and lemon? These two blend together in these scones to make the perfect companion for a rainy spring afternoon with a good book (or podcast).

blueberry lemon scone

Blueberry Lemon Scones with Lemon Curd

Yield: 8

Blueberry Lemon Scones with Lemon Curd

blueberry lemon curd
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • Scones:
  • 2 cups Flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 cup butter (frozen)
  • 1/2 cup whole milk
  • 2 tsp vanilla
  • 1 egg
  • 1 cup fresh or frozen blueberries
  • zest of 2 lemons
  • Curd:
  • 4 egg yolks
  • juice of 3 lemons
  • zest of 1 lemon
  • 2/3 cups of sugar
  • 6 tablespoons butter

Instructions

  1. Preheat oven to 400°F
  2. SIft together flour, sugar, salt and baking powder in a large bowl.
  3. Grate frozen butter and mix with dry ingredients and toss in the dry ingredients.
  4. Combine milk, vanilla, egg, and zest then add to dry ingredients.
  5. Mix until combined then fold in blueberries.
  6. Pour the dough onto a floured surface and with floured hands form into a circle. Using a sharp knife or floured bench scraper cut into eight wedges to form them into triangles.
  7. Place on parchment about 1-2 inches apart and bake 18-25 minutes.

While the scones bake, start making the curd

  1. Set up a double boiler with 1-2 inches of water. If you don't have a double boiler one can be made with a heat resistant bowl over a pot of 1-2 inches of boiling water
  2. Separate eggs, and add yolk, lemon juice, sugar, and zest then whisk together and place on the bioling pot.
  3. Whisk continuously until the mixture beings to thicken (about 10 minutes).
  4. Remove from heat and mix in butter in cubes.
  5. Pour into a bowl or jar and cover with plastic wrap right on the surface of the curd. This will prevent a film from forming on the top.
  6. Allow to cool completely in the fridge. THe curd will continue to thicken as it cools.

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