Description
- Incredible homemade Lemon and Blueberry Scones with a flaky texture, vibrant lemon zest, and juicy berries. Served with tangy lemon curd and light buttermilk whipped cream. A perfect, easy brunch treat.
Ingredients
Scale
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
- ¾ cup + 2 tablespoons buttermilk
- 1 cup blueberries
- 1½ tablespoons butter, melted
- Granulated sugar, for sprinkling
- Icing sugar, for dusting Lemon Curd:
- Finely grated zest of 4 lemons (yellow part only)
- ¾ cup lemon juice
- 1 cup sugar
- 100 g butter
- 3 eggs
- 1 egg yolk Buttermilk Whipped Cream:
- ½ cup cream
- 2 tablespoons sugar
- ¼ cup buttermilk
Instructions
- For the Scones: Preheat oven to 200°C (390°F). Line a baking tray with baking paper. In a large bowl, mix flour, baking powder, baking soda, sugar, salt, and lemon zest. Cut cold butter into small cubes and crumble into the flour mixture with your fingers until it resembles breadcrumbs, leaving some larger butter bits. Add buttermilk and gently stir until the dough just begins to come together. Add blueberries and lightly press into the dough without overmixing. Transfer dough to the baking tray. With floured hands, shape into a 3–4 cm thick disc. Press in any loose blueberries. Cut the disc into 6 wedges and gently separate them by about 2 cm. Brush with melted butter and sprinkle granulated sugar on top. Bake for 25 minutes or until lightly browned.
- For the Lemon Curd: In a medium saucepan, combine lemon zest, lemon juice, sugar, and butter. Heat on low until butter melts. In a separate bowl, whisk eggs and yolk until frothy. Slowly add eggs to the lemon mixture while whisking constantly. Keep heat low and whisk until thickened (about 5 minutes). Small bubbles indicate readiness. Transfer to a bowl to cool. For smoother curd, strain through a fine sieve.
- For the Buttermilk Whipped Cream: Whip cream to soft peaks in a mixing bowl. Add sugar and slowly beat in buttermilk. Taste and adjust sweetness if needed.
- To Serve: Serve scones warm, dusted with icing sugar. Offer lemon curd and buttermilk whipped cream on the side for spreading or dipping.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking, Whipping, Stirring
- Cuisine: American
Nutrition
- Serving Size: Entire batch (makes ~4 pancakes / 4 servings)
- Calories: ~1,100 kcal
- Sugar: ~3 g
- Sodium: ~900 mg
- Fat: ~75 g
- Saturated Fat: ~30 g
- Unsaturated Fat: ~40 g
- Trans Fat: ~1 g
- Carbohydrates: ~50 g
- Fiber: ~2 g
- Protein: ~40 g
- Cholesterol: ~600 mg
Keywords: Lemon Scones, Blueberry Scones, Homemade Scones, Lemon Curd, Buttermilk Cream, Brunch Baking, Scone Recipe, Easy Baking, Fruit Scones, Baking