Lemon Cream Scones

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

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

View the full recipe at Platings and Pairings →