Blueberry Vanilla Scones with Creamy Lemon Curd
Dessert

Blueberry Vanilla Scones

with Creamy Lemon Curd

75 MIN
$19.99 4 Servings
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From the Test Kitchen

These sweet, flaky scones star fresh blueberries and vanilla powder, plus a bright, creamy duo of mascarpone and lemon curd to spread on top.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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fresh
ingredients
Blueberry Vanilla Scones with Creamy Lemon Curd
Title
  • 3 oz Blueberries
  • ½ cup Lemon Curd
  • 1 tsp Baking Powder
  • 1 cup All-Purpose Flour
  • ¼ cup Cream
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Sugar
  • 2 oz Salted Butter
  • 2 Tbsps Mascarpone Cheese
  • 2 tsps Vanilla Powder

Blueberry Vanilla Scones

Make the dough
1 Make the dough

Place the butter in the freezer until hardened. Remove the mascarpone from the refrigerator to bring to room temperature. Wash and dry the blueberries. In a bowl, whisk together the brown sugar, 1 tablespoon of the granulated sugar, 2 tablespoons of the cream (shaking the packet before opening), and 2 tablespoons of water. In a separate, large bowl, whisk together the flour, baking powder, vanilla powder, and a pinch of salt. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl of dry ingredients; toss to thoroughly combine. Add the wet ingredients and blueberries to the bowl of dry ingredients; stir to thoroughly combine (if the dough seems too dry, add 1 tablespoon of water).

2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

Form & chill the dough
Bake the scones
3 Bake the scones

Place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 4 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with enough of the remaining cream to cover (you may have extra), then top with enough of the remaining granulated sugar to cover (you may have extra). Bake 25 to 30 minutes, or until lightly browned on the bottoms and cooked through. Remove from the oven; let stand at least 10 minutes.

4 Make the creamy lemon curd & serve your dish

Meanwhile, in a bowl, combine the mascarpone and half the lemon curd (you will have extra). Whisk vigorously to combine. Refrigerate until ready to serve. Serve the baked scones with the creamy lemon curd on the side. Enjoy!

Make the creamy lemon curd & serve your dish
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