Blueberry Scones with Lemon Curd (Edit recipe)

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The combo of blueberries with a little kiss of lemon is seriously such a nod to all things Spring. They pair so well together, I knew they had to come together in this variation of my classic Fluffy Biscuits. I finally added my Sun-kissed Lemon Curd as its own recipe, super convenient to keep on hand! If you need a gluten free version, you can use the Primal Palate gluten free flour, or even the Caputo g/f flour, as a 1:1 sub, they're both two of my favs! Used in my Gluten Free White Cheddar n' Chive biscuits.

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PREP TIME

15 minutes

COOK TIME

10 minutes to 12 minutes

INGREDIENTS

7

Serves: 6

Ingredients

2 cups All Purpose Flour, can sub Primal Palate gluten free flour 1:1
1 Tbsp Grain-Free Baking Powder - Otto's Naturals
.75 tsp Vanilla Baking SALT - am.Niccoli, can sub standard salt
.5 - 1 cup Blueberries, fresh, amount will vary depending on how big the blueberries are, start with a half cup and go from there
1 tsp Vanilla Extract
1.5 cup Heavy Whipping Cream, room temperature, + 2 T for brushing on top, can sub dairy free as needed
6-8 Tbsp Sun-kissed Lemon Curd (paleo) (click for recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450° - line a standard baking sheet with parchment paper and set aside.
Add flour, baking powder and salt into a medium sized mixing bowl, whisk to combine.
Toss in your blueberries and gently toss to coat.
In a small measure cup, combine vanilla and whipping cream, whisking to combine fully, then pour this mixture into the dry ingredients and combine gently until well incorporated,
Place dough on a lightly floured work surface and knead gently to fully combine and shape. Press into a circle approximately 7¼-½“ in diameter and is about 1-1¼” tall.
Using a sharp knife, cut the circle into 6 even sections. Separate and leave approximately 2” between each of them. TIP: do not use a serrated knife and “saw” these into sections, you want ONE cut down. If you saw them, you’ll essential “seal” those edges and they won’t rise as lofty!
Brush tops of each biscuit with more cream and a little sprinkle of sugar if desired.
Bake in a preheated oven for 15-18 minutes or until the tops are a deep golden brown.
Remove from the oven, let them sit for just a few minutes.
When ready to serve, slice in half lengthwise and dollop lemon curd on each half or on bottom half, placing the top back on.
These are best enjoyed the day you bake them, but do freeze well. Freeze the whole scone and thaw completely before slicing and adding the lemon curd.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	362
Fat:	20 g
Carbohydrates:	37 g
Protein:	9 g
Cholesterol:	80 g
Sodium:	450 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.