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Lemon Cream Scones and Blueberry Preserves

Erin Rebecca
Perfect for bunch or tea, bake a batch of this sweet treat, lemon cream scones served with blueberry preserves.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Servings 8 servings


  • 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


  • Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper; set aside.
  • 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.
  • 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.
  • 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.
  • 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.