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If you’re whipping up a brunch for Mother’s Day this year, then I have a wonderful recipe collection of Mother’s Day brunch recipes for you – from scones, to cinnamon rolls, cakes and more!
Mother’s Day Brunch Recipes
When it comes to Mother’s Day I love nothing more than putting together a brunch. I have hosted quite a few brunches the last few years. There’s something relaxing and enjoying about having a brunch and I think to celebrate Mom is the perfect time to host a brunch, don’t you think?
In fact, I love brunch so much I even put together a Mother’s Day brunch guide for you! The guide includes some sweet and savory recipes, make ahead suggestions, tips for hosting, and so much more. You can grab the guide below.
But let’s get back to the recipes! I always think a brunch needs a sweet breakfast element, and of course a dessert to wrap things up with. So I rounded up my favorite sweet brunch recipes for you below to enjoy and celebrate Mom with.
Did you make something from this list? Tag me in your creation on Facebook or Instagram with my handle @bostongirlbakes – I can’t wait to see what you’ve baked!
Blueberry Lemon Scones
Ingredients
For The Scones:
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
- 1 cup (½ pint) fresh blueberries
- 1 tablespoon lemon zest
- ½ cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
For The Icing:
- ½ teaspoon vanilla extract
- 1/2 cup (57 g) confectioner sugar
- 2 tablespoons lemon Juice or more to adjust consistency
Instructions
- Combine dry ingredients. Whisk together flour, sugar, baking powder and salt in a large bowl.
- Add butter. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
- Add mix-ins. Fold in blueberries and lemon zest.
- Add wet ingredients. Whisk together heavy cream, egg, and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking.
- Knead dough. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2" thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together.
- Shape scones. Pat dough into an 8" circle. Cut into 8 wedges. Transfer to baking sheet and refrigerate for 15 minutes.
- Prep oven and pan. Preheat oven to 400°F. Line a baking sheet with parchment.
- Bake the scones. Bake until golden brown and cooked through, about 20-22 minutes. Transfer scones to wire rack to cool.
- Make lemon icing. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing.
Video
Notes
- Storing: Store leftover scones in an airtight container at room temperature for up to 2 days.
- Freezing: You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time. To freeze baked scones, bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag and freeze for up to 3 months. Thaw at room temperature before serving.
- Icing: If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
- Blueberries: Fresh is best but if using frozen, do NOT thaw and you may need to increase the baking time by a few minutes.
Nutrition
Happy baking!
-Heather
Comments & Reviews
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