Blueberry Scones with Lemon Curd

If blueberry scones paired with lemon curd sounds like a delicious treat any time of day, you’ll appreciate this easy recipe from the talented pastry chefs at The Inn on Biltmore Estate®.

Whether you’re ready for breakfast, brunch, or a relaxing cup of tea in the afternoon, nothing tastes as good as homemade blueberry scones warm from the oven served with your own made-from-scratch tangy lemon curd. Want to make it even more indulgent? Pair the scones with our off-dry Biltmore Estate® Limited Release Gewürztraminer featuring slightly spiced notes of melon and key lime, or your favorite Biltmore sparkling wine.

Servings: 8 large scones or 16 small scones

Ingredients

Blueberry Scones
1½ cups all-purpose flour
1½ teaspoons sugar
½ teaspoon baking powder
½ teaspoon salt
2/3 cup butter
¾ cup dried blueberries
¾ cup heavy cream
Zest of half a lemon

Lemon Curd
5 egg yolks
1 cup lemon juice
1 cup sugar
1/3 stick butter

Instructions

For the lemon curd, combine the egg yolks, lemon juice, sugar, and butter in a double boiler. Cook over simmering water until thickened, whisking constantly. Strain through a fine sieve into a bowl. Place the bowl in an ice bath to chill.

For the scones, preheat the oven to 350 degrees. Combine the flour, sugar, baking powder, and salt in a mixing bowl and mix at low speed using a paddle attachment. Add the butter and mix well. Add the dried blueberries and lemon zest, then the cream, pulsing just until the dough comes together. Do not overmix.

Turn out the dough onto a floured surface and cut into triangles. Place on a lined baking sheet and brush with additional cream. Bake until the edges are golden brown, about 15–25 minutes depending on size.

Biltmore® Grown Honey enhances any recipe whether you use it as an ingredient or for a finishing touch on top.

Serve your blueberry scones with lemon curd or drizzle with Biltmore® Grown Honey.