Lemon Cream Scones with Blueberry Preserves

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com
These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea.

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com

Mother’s Day is May 14th this year – Just two short weeks away. Will you be cooking for mom? Maybe making her breakfast in bed? If so, I think these Lemon Cream Scones with Blueberry Preserves would be perfect for the occasion!

My mom inspired this recipe – She’s always been a big fan of lemon-y treats. Lemon Bars in particular were always one of her favorites. So, I started thinking of ways that I could incorporate lemon into a sweet breakfast treat, and these scones popped into my head. I’m basically taking my recipe for Honey Cream Scones and switching them up a bit – Adding in a good dose of lemon zest and lemon juice and then topping them with blueberry preserves from Bonne Maman for that perfect sour-sweet combination. Bonne Maman preserves are made with simple, wholesome ingredients and are the closest thing I’ve found to homemade – They’re my favorite for spreading on these scones.

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com

I pondered adding a sugar glaze to the top of these Lemon Cream Scones, but instead I opted to just sprinkle on some sugar before putting them into the oven – The result is a crispy, crackly, sugary top crust and a moist, crumbly inside that’s the perfect base for those blueberry preserves. The scones aren’t overly sweet, and their citrus flavor is so nice with the blueberries.

The key to getting flaky scones is to not overdo it – Mix your ingredients together gently, until they just come together and then lightly pat the mixture into a large disc. The scones are cut into shape before baking and then separated so that the air can circulate around them as they bake, getting every side evenly golden. Other than that, it’s a super simple recipe that can be customized in so many ways. Instead of Lemon Cream Scones, try swapping in orange zest and drizzling these scones with a bit of honey. Or, add in some lime zest and smear these scones with some raspberry preserves. The possibilities are endless, meaning that you can personalize these scones to match whatever your mom likes best. I’d say that that would make most any mom’s day not only on Mother’s Day but any day of the week!

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com

Lemon Cream Scones with Blueberry Preserves

Course: Breakfast
Total Time: 30 minutes
Servings: 8 people
Author: Erin

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast or tea.

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Ingredients

  • 2 cups all-purpose flour plus more for work surface
  • 3 Tbsp sugar plus more for sprinkling
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold unsalted butter cut into small pieces
  • 1/3 cup heavy cream plus more for brushing
  • 3 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 2 large eggs lightly beaten
  • Bonne Maman Blueberry Preserves for serving

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper; set aside.
  2. Sift flour, sugar, baking powder and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until the largest pieces are the size of small peas.
  3. Using a fork, whisk together the cream, lemon zest, lemon juice and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix), and gather into a rough, shaggy ball.
  4. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter.
  5. With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with additional heavy cream and sprinkle with additional sugar. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, about 18 to 22 minutes. Let the scones cool for 10 minutes before serving. Serve with blueberry preserves on the side. 

Looking for a festive brunch cocktail to serve alongside these Lemon Cream Scones? Try these:

These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com

Be sure to enter the Bonne Maman sweepstakes to win one of over 1,000 prizes!



These Lemon Cream Scones with Blueberry Preserves are a sweet treat that’s perfect for breakfast, brunch or tea. | platingsandpairings.com

 

15 comments

  1. Melissa Chee

    YESSSSS!!!! The scones look absolutely delicious.

    Reply

  2. Pech

    I’d switch to clotted cream with my scone but otherwise this looks like a great breakfast to start the day!

    Reply

  3. Marlynn | UrbanBlissLife

    Love making scones, and these preserves look yummy!

    Reply

  4. April

    These look really good. The bf is a big fan of citrus and I think he’d like them especially with some lime zest.

    Reply

    1. Erin

      Lime zest would be fantastic in these April!

      Reply

  5. Frances Van Den Bergh

    Hi Erin, I am sitting with 12 Lt. of Kefir Milk that I have accumulated. Now I am decanting it through a dishcloth and I am now sitting with over 2 Lt of Whey and lots of Kefir Cream Cheese. Can I use this Cream Cheese in the scones recipe?
    Frances from South Africa

    Reply

    1. Erin

      Hi Frances – I’m actually not sure… I say give it a try! I’m thinking that they may be more tangy than if they were made with just regular cream.

      Reply

  6. Tina Snyder

    I love to eat scones but have never made them. I need to try these! Thanks for sharing:)

    Reply

    1. Erin

      I hope you enjoy Tina!

      Reply

    1. Erin

      Isn’t it! I love that Bonne Maman has such a wide variety of flavors too! Last night I used their orange marmalade to make some spicy orange chicken!

      Reply

  7. Kathryn @ FoodieGirlChicago

    These look so delicious – perfect for Sunday Brunch!

    Reply

  8. Sharon Rigsby

    Hi Erin, enjoyed meeting you at the EFC2017! These scones look really yummy!

    Reply

    1. Erin

      So nice to meet you too Sharon – I hope you enjoy the rest of your travels!

      Reply

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