Blueberry Scones with Lemon Curd

April 2024 View more

By Kelli Ra Anderson

Blueberry Scones with Lemon Curd

Whether it rhymes with “gone” or “cone,” the appeal of the humble scone (too often mistaken for a dry biscuit) is lost on many of us this side of the pond. However, this recipe’s soft crumb and burst of fresh berries topped with a tangy lemon curd are sure to make a convert of the most skeptical.

MAKES 6 servings

Scone ingredients


2 cups flour
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
10 tablespoon-slices of butter, frozen
1 cup buttermilk
½ cup sugar
1 cup fresh or unsweetened dried blueberries
1 teaspoon lemon zest
1 egg
1 tablespoon water
2 tablespoons sparkling decorative sugar or demerara
(Optional: 1 cup whipped or clotted cream)

Cutting the scone dough


1. Preheat the oven to 425 degrees.

2. Wash and dry blueberries.

3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add the frozen butter slices, and using a pastry blender, cut the butter into the flour until crumbly (some pieces of butter may still be visible).

4. Add buttermilk and blueberries to the flour mixture, folding with a spatula until a dough begins to form and no dry flour remains.

5. Turn out onto a lightly floured surface. Gently press dough together, dusting lightly with flour as needed (if dough is sticky), shaping the dough just until it forms a ball. Press into a 1-inch-thick round disc.

6. Using a long knife, slice the round into eight wedges (wipe off blade after each slice for a clean cut).

7. In a small bowl, whisk the egg and water together to create an egg wash.

8. Place scones on a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with decorative sugar.

9. Bake in the upper part of the oven for 18 to 20 minutes until golden brown or a toothpick comes out clean. Cool on a rack.

PRO TIP: Before baking, place the scones into the freezer for 30 minutes, uncovered. The resulting chilled butter and more relaxed gluten in the dough will create a flakier texture and higher rise.



3 eggs
1 cup sugar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice (2 lemons)
5 tablespoons butter
Pinch salt


1. In a food processor, pulse the lemon zest and sugar until the zest is no longer visible and the sugar is fragrant.

2. In a heavy-bottomed pan or double boiler over very low heat, mix the eggs, sugar, juice, and pinch of salt and stir constantly (about 10 to 15 minutes) until the mixture is thick enough to coat the back of a spoon.

3. Remove from the heat and add butter, stirring until the butter is melted.

4. Pass the curd through a sieve to ensure results are silky-smooth.

5. Refrigerate (the curd will keep up to a month).

6. Slice open each scone and spread one half with lemon curd. (Optional, spread the other half with whipped or clotted cream). Sandwich the halves back together and serve.


Photos: Kellira Media