Blueberry Vanilla Scones with Creamy Lemon Curd
Dessert

Blueberry Vanilla Scones

with Creamy Lemon Curd

75 MIN
$19.99 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
step-by-step
instructions
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).

Form & chill the dough
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.

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.

Make the creamy lemon curd & serve your dish
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!

Tips from Home Chefs

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
Browse Steps
1 of 4