New This Month

Blueberry Scones

537

Too much mixing, kneading, and baking will produce dry and tough scones.

  • Yield: Makes 8

Source: Martha Stewart Living Television, July 1999

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus more for sprinkling tops
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, picked over and rinsed
  • 1 teaspoon grated lemon zest
  • 1/3 cup heavy cream, plus more for brushing tops
  • 2 large eggs, lightly beaten

Directions

  1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.

  2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

  3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

  4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Reviews Add a comment

  • grosskopf5
    22 JUL, 2017
    An excellent blueberry scone recipe! Scones are not intended to be sweet - it is very British. These are delicate and light and moist. I made the recipe exactly as directed and got wonderful results.
    Reply
  • recoiloptimum
    29 MAR, 2017
    Hey Martha, let's think of the environment! A printer friendly version need not be 3 pages long.
    Reply
  • janicetkach@gmail.com
    12 FEB, 2016
    does anyone know if frozen blueberries would work?
    Reply
  • kmsmart
    23 JAN, 2015
    Great for a tea party! breakfast! or whenever you want a treat. I topped them with a powdered sugar, lemon juice glaze.
    Reply
  • KRedfoot
    14 JUL, 2013
    My husband and I thought these were awesome. I substituted half-n-half for the cream. These scones are light and fluffy. I added an additional 1/2 cup of blueberries so they were loaded with berries. I will make these again and again.
    Reply
  • Marie Bellavance
    12 JAN, 2013
    My hub and I both thought these needed more sugar! I thought 3 T was not a lot but went ahead since no other review mentioned this. They tasted like a flaky, crunchy blueberry pancake almost. Is Martha there to comment on this??
    Reply
  • Kamatsu
    7 JUL, 2012
    This is the BEST Blueberry Scone recipe ever! I took some to work and recieved many compliments. This is a recipe I will make again and again.
    Reply
  • Carrie Knight Raya
    24 JUN, 2012
    I love scones, but they typically turn out dry with recipes i have used in the past...not the case with this recipe! These scones were so moist and delicious, my family devoured them :)
    Reply
  • artdon
    20 NOV, 2011
    I used this recipe to make my "first ever" scones! They were moist, great texture and DELICIOUS! Although my husband said they weren't sweet enough. The only negative comment I have is that the recipe only yielded 6 scones.
    Reply