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Lemon Cream Scones With Blueberry Preserves

Lemon Cream Scones With Blueberry Preserves

Lemon Cream Scones With Blueberry Preserves


makes 8 SERVINGS

2 cups all-purpose flour, plus more for work surface

3 tablespoons sugar, plus more for sprinkling

1 tablespoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1/3 cup heavy cream, plus more for brushing

3 tablespoons lemon zest

1 tablespoon lemon juice

2 large eggs lightly beaten

Bonne Maman Blueberry Preserves for serving


Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

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 overmix), 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.

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