Flaky, buttery, crusty-edged lemon & blueberry scones with sweet-tart lemon curd and tangy buttermilk whipped cream. Jump to Recipe
Stop whatever you are doing (well, okay, maybe you can’t – but you should) – and make these scones. These Lemon & Blueberry Scones with Lemon Curd and Buttermilk Whipped Cream. At least make them this afternoon, or tomorrow morning, or on the weekend – but no later. Seriously, they are that good.
It has taken a while, but I have FINALLY mastered the scone. After years and years of not really understanding all the fuss about scones, or really understanding why any sane person would choose to make them (like, why would you not just make brownie instead?!), I get it. My childhood scone experience consisted of those plain, dry raisin scones you make a kindergarten and primary school, and the date scones from Bakers Delight – neither of which were particularly earth shattering. But I started to notice scone recipe after scone recipe in blogs and cookbooks – endless variations of blueberry, raspberry, chocolate, date & orange, cream cheese & apricot, you name it – and decided I needed to figure them out. Like being able to whip up scones on a moments notice is a skill a baker should have. Well, it took a while.
The huge quantities of cream and butter in so many recipes was a little off-putting for a while, as a thick, stodgy scone was not what I was after. However, I soon came across the recipe of San Francisco’s Tartine Bakery – and after a bit of trial and error, a bit of practice, and a few adaptations, I had it. My ultimate scone.
Flaky and not too sweet with a sugar crusted exterior, these scones are lightly lemon scented and generously studded with blueberries, with the texture lightened and given a slight tang by the addition of buttermilk. When paired with smooth, sweet yet sharp, golden lemon curd and tangy buttermilk whipped cream, they are elevated to new heights – bursts of blueberry set against warm crunchy-edged scone, silky rich curd and dollops of cream. It doesn’t get much better.
And you know what the next best thing is? The scones take about 10 minutes to whip up, with another 20 minutes or so in the oven. The curd makes a lot – so if you had some stashed in the fridge, you could be half-an-hour away on a lazy morning or afternoon with unexpected visitors from the glorious kitchen smells of these lemon & blueberry scones.
They are so easy that I have managed to successfully make them a couple of times in our tiny, completely under-resourced kitchen in the apartment we are staying in this week. I wasn’t quite aware of how much I relied on my kenwood stand mixer, my good-quality knives, pots and pans, the barbecue, and even just the space of our kitchen at home. Making dinner here for the six of us is quite a challenge, to say the least. Even not having a food-processor has me stumbling – I wanted to make pesto, hummus, whole lemon bars, almond butter, a marinade.. but haven’t quite figured out how. Does anyone have any tips for making those sorts of things without a food processor or blender? Surely it is possible? Maybe?
Anyway – at least these scones were very manageable, and I am LOVING having the week off university for mid-semester break. Just having a few extra moments to sit on the deck and read a book over breakfast (actually just finished All The Light We Cannot See, and thought it was one of the best books I have ever read – would highly recommend), to wander down to the beach with no time-schedule at all, to go for runs in the national park, and just sit here typing out this blog post without the urgency of getting back to study. Time just seems to pass a little slower, a little more lazily, than it does normally – though these last three days have rushed by in a whirlwind of not doing much at all. Hopefully this brief reprieve will carry me through the next few weeks of learning and exams, the final push to the end of semester and my last pre-clinical years.
But seriously. Make these scones.
- 2 3/8 cup (340g) plain flour
- 1 1/2 teaspoons baking powder
- scant 1/2 teaspoon baking soda
- 1/4 cup caster sugar
- heaped 1/2 teaspoon salt
- zest of 1 lemon
- 125 g unsalted butter , cold
- 3/4 cup + 2 tablespoons buttermilk
- 1 cup blueberries
- 1.5 tablespoons butter , melted
- granulated sugar for sprinkling
- icing sugar to dust
- Finely grated zest of 4 lemons - just the outer yellow part , as anything below this will make it bitter.
- 3/4 cup lemon juice
- 1 cup sugar
- 100 g butter
- 3 eggs
- 1 egg yolk
- 1/2 cup cream
- 2 tablespoons sugar
- 1/4 cup buttermilk
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Preheat oven to 200°C and line a baking tray with baking paper
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In a large bowl, mix together the flour, baking powder, baking soda, sugar, salt and lemon zest
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Cut the butter into small cubes and add to the flour mixture. Crumble it into the flour with your fingers until it resembles textured breadcrumbs (there may be some larger bits of butter left - that is fine).
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Add the buttermilk and gently stir until it just starts to come together.
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Add the blueberries and gently press into the dough to avoid staining it purple. Turn onto the baking sheet, and with floured hands, gently bring the dough together into a disc about 3-4cm thick. You may have to press some of the blueberries into the scone dough.
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Using a sharp knife, cut each disc into 6 wedges and gently spread apart on the baking tray, leaving about 2cm between each scone.
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Brush the melted butter across the scones and sprinkle the sugar over the top.
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Bake for 25 minutes or until lightly browned.
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Heat the lemon zest, lemon juice, sugar and butter in a medium pot over low heat until the butter is melted.
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In a separate bowl, whisk the eggs and egg yolk until starting to get frothy
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Add the eggs to the lemon mixture, keeping the heat on low. Whisk constantly until the curd starts to thicken about 5 minutes. You may see little bubbles appear on this surface as this happens. Be very careful here as it can happen quickly.
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Tip the lemon curd into another bowl and set aside to cool. Once cool, if you would like it ultra smooth, strain the curd through a sieve and discard any lumps and the zest.
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In a bowl, whip the cream with an electric mixer to soft peaks.
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Add the sugar and, continuing to beat slowly, gradually add the buttermilk. Taste to adjust the sugar.
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Serve the scones warm from the oven dusted with icing sugar with the lemon curd and buttermilk whipped cream on the side.
Scones have meant the same to me, those dry muffin looking things that everyone always seemed to obsess about. I think you may have changed my mind and made me want to give them another go. These look so delicious!!
Thanks Jane! Would love to know what you think if you gives scones another chance 🙂 x
Mmmmmmm they lemon curd looks like the perfect friend for these blueberry scones!
It really is perfect with it, thanks Bec! X
I must say, scones are not my forte but it looks like you have them down pat! These are stunningly gorgeous, and I’m drooling over that gorgeous lemon curd!
Haha I was in the same boat until the last couple of weeks, but it all changed with this recipe. Thanks Rachel! X
Oh. My. God. These scones look incredibly YUM. Loved this heavenly combo of blueberry and lemon curd. So many awesome flavors.
Thanks Anu! The scones definitely benefited from having LOTS of blueberries tucked inside, especially with the lemon curd too 🙂
That lemon curd stuffed into those blueberry scones is making me wish it was morning!
Haha I read a quote on instagram the other day that said “I love sleep because it is like a time-machine to breakfast” – so true, don’t you think?! Thanks Nicole! X
Isnt that beautiful, I always thought of scones as boring bread but you definitely changed that perception
Thanks Raymund – they definitely don’t have to be boring 🙂
Your scones are absolutely gorgeous, Claudia! Bravo! The scone is messed up so many times in coffee shops that it’s gotten such a bad reputation, but I think if we just showed everyone your scones, their faith would be renewed! They are seriously stunning. And that lemon curd has got me drooling! I love, love the pairing. Also, working without a blender or mixer can be hard at times! For pastry items like this scone, I like to use a pastry blender (also known as a pastry cutter – it’s not an electric gadget), or sometimes if I’m going up to the mountains and I don’t think there will be a blender or food processor there, I’ll take my immersion blender because it’s small and a handheld sort of tool that works great for marinades,sauces, and purées. 🙂
I agree- scones are so often turned into heavy, dry biscuit type things that pack a huge calorie load for something that doesn’t actually taste that flash – but these are much better, I promise! A pastry cutter is definitely a good idea, as is the immersion blender – might have to invest in one in future! X
Oh I want to I want to! Mostly because I want to eat these scones! Love the sound of this flavour combo too 😀
Thanks Lorraine! They disappeared in minutes in our house – I had to make sure they didn’t get gobbled up by my brothers before I got a chance to have one!! X
Yummmmm!!!!! What stunning scones. These sound and look amazing Claudia! I love the addition of homemade lemon curd too – it’s my absolute favourite treat. What a delicious recipe!
Thanks Harriet!! My first couple of scone attempts didn’t look nearly as pretty, but I got there in the end haha x
These scones look so perfect!! I love everything in these- lemon, blueberries, buttermilk!! Yum! These would be great with a cup of coffee.
You are so right – with a coffee for morning tea would be absolutely perfect. Thanks Jessica!
Wow, these pictures are gorgeous! It definitely makes me want scones NOW! And the lemon curd and buttermilk whipped cream topping? Yes please!!!
Thanks Maya! The buttermilk whipped cream and lemon curd just went so well with it – would definitely recommend!
Wow, these look and sound so delicious! Congrats on finally mastering your ultimate scone 🙂
Thanks Cara! It was good feeling, that’s for sure 🙂
Just gorgeous. The combo of lemon and blueberry is classic and I love the fact that you’ve channeled this theme into lashings of glorious lemon curd!
Thank you! I was seriously struggling to stop myself from eating the lemon curd by the spoonful – so good! X
Amazing! I’m not a fan of lemon curd at all, but these scones got me drooling…
Thanks Ricky – I tried it with passionfruit curd as well which was equally good if that is more up your alley!
YES! One look at these beautiful scones and I want to stop everything I am doing and make them! I love the idea of combining them with lemon curd! YUM.
Thanks Jackie! X
Just found your website!! Your photos and recipes are beautiful. Will definitely be coming back allllll the time for more inspiration 🙂
Thanks so much Beverley, lovely to hear from you! <3
Oh man, these scones look AMAZING! I’ve never had much luck with scones, normally they turn into deadly weapons! So perhaps you should just make me some? 😀
Haha thanks Matt, maybe! 🙂
Made the scones this afternoon, so good! My friend only ate one so I will sadly be forced to eat the rest. I ended up putting two passionfruit in the cream for extra fruity goodness – worked a treat!
Oh SO sad… 😉 They do freeze pretty well too if you end up with tooo many extra, and then you can just defrost them and put them in a hot oven for a few minutes to return them to their former crispy-edge-ness. Passionfruit sounds like such a good addition to the cream – will try that myself next time I make them!
Hi Claudia,
I bunkered down in the Sydney storm yesterday and enjoyed baking these beauties, they are really super duper. The texture was perfect – much to my delight as the first scones I ever made ten years ago were a disaster. I thought it time I try again and these were easy, however I will add more lemon to the scone mixture next time. I like my citrus!
Thank you so much. I can’t wait to try your other recipes.
Hi Lucy! Ugh the photos of that storm were crazy! So glad you loved the scones though, and they would have been perfect straight from the oven with the pouring rain outside! I sometimes add more lemon as well if I don’t make the lemon curd – with the lemon curd there is heaps of zesty flavour, but if you don’t use it then the scones could do with a little more, I agree. Thanks so much for letting me know how you went! 🙂
I made these. They were amazing! 🙂
Thanks Kayleigh, so glad you liked them! x
Perfect NZ Father’s Day scones made by Olivia in our house today ! Thanks Claudia…..we all loved them!