Incredible Lemon & Blueberry Scones: A Dreamy Brunch Treat

Lemon and Blueberry Scones are a delightful, homemade creation that offers the perfect balance of tender, flaky pastry and vibrant, fresh flavors. Imagine biting into a light, fluffy scone dotted with juicy blueberries, all kissed with a hint of fresh lemon zest. These incredible scones are served with a luscious homemade lemon curd and a light, tangy buttermilk whipped cream, creating a truly dreamy dessert or a show-stopping addition to any brunch table.

This recipe celebrates the art of homemade baking, proving that a truly memorable treat doesn’t require complex techniques. The combination of zesty lemon, sweet berries, and creamy accompaniments makes these scones a feast for the senses, both visually and in flavor. Get ready to fall in love with your new favorite baked good! You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Light & Fluffy	A simple technique ensures tender, flaky, and airy scones.
Vibrant Flavors	Zesty lemon and sweet blueberries create a perfect balance.
Homemade Goodness	Making the lemon curd and scones from scratch is incredibly rewarding.
Elegant Presentation	Beautiful scones, creamy curd, and fresh berries look amazing on any table.
Dreamy Texture	Combines a tender scone, smooth curd, and luscious whipped cream.

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An Overview of Flavors and Textures

The Lemon and Blueberry Scones with Lemon Curd and Buttermilk Whipped Cream are a symphony of contrasting flavors and heavenly textures.

The scones bake up to a beautiful golden exterior that is tender and flaky, with a light, fluffy interior. They provide a comforting, buttery base, subtly flavored with fresh lemon zest and bursting with sweet, juicy blueberries that add a refreshing pop of fruitiness.

These are perfectly complemented by the tangy, vibrant homemade lemon curd. This curd is intensely zesty, rich, and silky smooth, providing a luscious texture that cuts through the buttery scone.

Finally, the buttermilk whipped cream offers an ethereal, light texture with a slight tang from the buttermilk, which balances the sweetness of the curd and scones. This scone is a harmonious blend of tender, creamy, and zesty notes, creating a truly unforgettable dessert or brunch item.

The Star of the Show: The Scone & Curd Duo

While the light buttermilk whipped cream is a delightful addition, the true defining characteristic and “star” of these Lemon and Blueberry Scones is the dynamic duo of the scone and homemade lemon curd.

The scone itself is a masterpiece of texture—a tender, flaky, and buttery base that’s dotted with sweet berries. But it’s the homemade lemon curd that truly elevates it.

This vibrant, zesty, and tangy spread provides a crucial burst of bright acidity that perfectly complements the rich scone, preventing it from tasting overly sweet or heavy.

The combination of the warm, tender scone with the cool, silky-smooth curd is a match made in heaven, proving that this pair is far greater than the sum of its parts. Mastering this duo is key to the dessert’s irresistible and balanced appeal.

How to Make Your Lemon & Blueberry Scones with Lemon Curd & Buttermilk Whipped Cream

Creating these incredible scones and their accompaniments is a rewarding process. The key is in handling the dough gently and managing the heat for the curd to achieve perfect results.

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 6 Difficulty: Medium

Ingredients

Component	Amount	Ingredient	Notes
Lemon & Blueberry Scones:	2 3/8 cups (340 g)	Plain flour
	1½ teaspoons	Baking powder
	Scant ½ teaspoon	Baking soda
	¼ cup	Caster sugar
	Heaped ½ teaspoon	Salt
	Zest of 1	Lemon
	125 g	Unsalted butter, cold	Cubed
	¾ cup + 2 tablespoons	Buttermilk
	1 cup	Blueberries	Fresh or frozen (not thawed)
	1½ tablespoons	Butter, melted	For brushing
	As needed	Granulated sugar	For sprinkling
	As needed	Icing sugar	For dusting
Lemon Curd:	Finely grated zest of 4	Lemons (yellow part only)	For intense flavor
	¾ cup	Lemon juice	Freshly squeezed recommended
	1 cup	Sugar
	100 g	Butter	Cold, cut into cubes
	3	Eggs
	1	Egg yolk
Buttermilk Whipped Cream:	½ cup	Cream	Very cold
	2 tablespoons	Sugar
	¼ cup	Buttermilk

Instructions

1. For the Scones: Preheat your oven to 200°C (390°F). Line a baking tray with baking paper. In a large mixing bowl, whisk together the plain flour, baking powder, baking soda, caster sugar, salt, and lemon zest. Cut the cold, cubed butter into small cubes and use your fingers to crumble it into the flour mixture until it resembles coarse breadcrumbs, making sure to leave some larger butter bits; these create flakiness. Pour in the buttermilk and gently stir with a spoon or spatula until the dough just begins to come together. Avoid overmixing. Gently add the blueberries and lightly press them into the dough. Transfer the dough onto the prepared baking tray. With floured hands, gently shape it into a thick disc, about 3–4 cm thick. Press in any loose blueberries that may be on the surface. Cut the disc into 6 equal-sized wedges and gently separate them by about 2 cm on the tray. Brush the tops with the melted butter and sprinkle granulated sugar on top for a beautiful golden crust. Bake for 25 minutes or until they are lightly browned and baked through.
2. For the Lemon Curd: In a medium non-reactive saucepan, combine the finely grated zest of 4 lemons, the lemon juice, 1 cup of sugar, and 100g of butter. Heat on low until the butter melts, stirring occasionally. In a separate bowl, whisk the 3 eggs and 1 egg yolk until frothy and smooth. Slowly pour the egg mixture into the lemon mixture in the saucepan while whisking constantly. Keep the heat on low and continue to whisk until the curd begins to thicken and coats the back of a spoon (about 5 minutes). Small bubbles forming on the surface indicate it’s nearly ready. Transfer the curd to a clean bowl to cool. For a perfectly smooth curd, you can strain it through a fine-mesh sieve. Cool completely before using.
3. For the Buttermilk Whipped Cream: In a mixing bowl, whip the cold cream to soft peaks using an electric mixer. Add the sugar and slowly beat in the buttermilk. Be careful not to overbeat. Taste and adjust sweetness if needed.
4. To Serve: Serve the warm scones, dusted with icing sugar. Offer the cooled lemon curd and buttermilk whipped cream on the side for spreading or dipping.

Expert Tips for Your Lemon & Blueberry Scones

Category	Tip
Cold Butter	Using cold butter and crumbling it by hand creates pockets of steam for a light, flaky texture.
Do Not Overmix	Overworking the dough develops gluten, resulting in tough scones. Stir only until the dough just comes together.
Buttermilk Substitute	If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to a measuring cup and filling with regular milk to 1 cup. Let sit for 5-10 minutes before using.
Lemon Curd	For the creamiest curd, ensure you whisk constantly over low heat to prevent the eggs from scrambling.
Serving Fresh	These scones are best served warm and fresh from the oven to enjoy their incredible texture and flavor.

Conclusion: Your Deliciously Easy Homemade Treat

The Lemon and Blueberry Scones are a delightful celebration of fresh, homemade goodness. With their tender, flaky texture and vibrant flavors of zesty lemon and sweet blueberries, they are the perfect centerpiece for any brunch or a lovely treat for any time of day. Accompanied by a tangy lemon curd and light buttermilk whipped cream, these Lemon and Blueberry Scones are a true testament to the simple joy of baking.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries? Yes, you can! Use frozen blueberries directly from the freezer without thawing. This prevents them from bleeding color into the dough as you mix.

How do I prevent the lemon curd from scrambling? The key is to cook the curd over low heat and whisk it constantly. Tempering the egg mixture by slowly adding a little of the hot liquid first can also help prevent curdling.

Can I substitute other berries? Yes, feel free to substitute blueberries with other fresh or frozen berries like raspberries, blackberries, or chopped strawberries.

Can I make the scones ahead of time? You can cut the scone wedges and freeze them uncooked on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cook time.

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