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Lemon Cream Scones and Blueberry Preserves

Lemon Cream Scones and Blueberry Preserves

PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Perfect for bunch or tea, bake a batch of this sweet treat, lemon cream scones served with blueberry preserves.

Lemon Cream Scones and Blueberry Preserves

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.

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!

Lemon Cream Scones and Blueberry Preserves

Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!

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Lemon Cream Scones and Blueberry Preserves

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Lemon Cream Scones and Blueberry Preserves

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  • Author: Erin Rebecca
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Perfect for bunch or tea, bake a batch of this sweet treat, lemon cream scones served with blueberry preserves.


  • 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


  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 over-mix), 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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking


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