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Blueberry Scones

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

  • Yield: Makes 8
Blueberry Scones

Source: Martha Stewart Living Television, July 1999


  • 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


  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 (27)

  • 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.

  • 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.

  • 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??

  • 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.

  • 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 :)

  • 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.

  • SaraVG 28 Feb, 2011

    OK Martha, I doubled the recipe and my oven is smoking...I'm getting nervous..hope these turn out!

  • yamini 13 Feb, 2011

    turned out great! i did not have cream so substituted some whole milk

  • GordiesMom 2 Feb, 2011

    This recipe was amazing! I used Fage 0% Greek Yogurt instead of 1/3 cup heavy cream and used orange zest instead of lemon.
    These are really amazing. Is the nutritional information listed somewhere?

  • senegoid 29 Jan, 2011

    I loved this recipe. I used a bit more berries and zest. I'm definitely going to pass this one on. Thanks so much.

  • GeenaGeena 10 Jan, 2011

    I followed the recipe exactly. They came out wonderful, except for the over powering taste of baking soda. I questioned the 1 tablespoon as listed on the recipe, but went with it anyway. WRONG! Do not add the 1 tablespoon, try 1 teaspoon.

  • ElizabethInPgh 17 Nov, 2010

    Has anyone tried doubling the recipe? I need more than 8 scones and am wondering if I can double the recipe or I have to make it twice.

  • rbezile 23 Sep, 2010

    i wasn't able to run the video?? Anyway I will try them. I have a friend froom England who makes scones...thiis may be lighter than hers.

  • cookerlooker75 24 Aug, 2010

    I used a food processor to pulse the dry ingredients with the butter and used parchment lined cookie sheets since I do not own a baking mat. They turned out excellent! They are very light compared to other scones so it was a nice change of pace!

  • fletch123 20 Jul, 2010

    Great recipe. The lemon zest added nice flavor- I actually used a little more than a teaspoon and it tasted great! The key is to NOT OVER MIX. It looks crumbly and dry but use the molding into the square as the time to mix. They barely hold together but i think that is key. Yum yum!

  • aaddmr 17 Jun, 2010

    I followed the recipe exactly except for using only 1/4 tsp. of salt. They were so easy to make and so delicious. I looked at quite a few blueberry scone recipes before deciding on this one and this will definitely be made again. Very tender and flavorful scones!

  • HealthyYummy5 2 Aug, 2009

    Could you subsitute buttermilk for heavy cream?

  • rikkster21 14 Nov, 2008

    These are great and easy to make! I made them for a friends baby shower, and I had never made scones of any kind before. The advice to not over mix them was very useful. I used frozen blueberries and had no problems with that!

  • mommy-of-3 6 Sep, 2008

    I've made them with frozen blueberries, they came out great. The dough stains a bit with blueberry juice but they taste great!

  • DessertFanatic 1 Sep, 2008

    These scones were SO good! I made them using dried blueberries, which I really enjoyed. The hint of lemon really adds to the flavor of the scone. I don't think scones should really be "worked" at all. I just use a fork to combine the wet and dry ingredients, and then I dump it out, and pat the dough into shape. I don't knead it at all, and they come out very tender. They're perfectly sweet. Very good flavor. I highly recommend them.

  • SOMERSIZING 21 Aug, 2008


  • evaclan 6 Apr, 2008

    The recipe won't pop up!!!

  • gardenmaam 5 Apr, 2008

    I also could not get the recipe to pop up....kept getting this picture, but no recipe

  • TatesTotes 4 Apr, 2008

    I only see the picture. I would love to see how to make this. Help

  • swoomster 12 Feb, 2008

    QUick question for Moonechild: you mention that these scones are "great when made ahead and frozen." At what point in the prep. process do you rceommend freezing them.....before or after baking them? Please respond quickly as I would like to make these tomorrow morning.


  • Moonechild 6 Jan, 2008

    I have made these maybe 50 times. They are always a favorite. They look exactly like the picture! Great when made ahead and frozen. Also delicious with dried blueberries-so you're always ready. Don't try frozen blueberries or dough will freeze up and be soggy when you bake them. Try these!

  • mulkeystarlight 4 Jan, 2008

    The dough can be a little sticky. Work with it very sparingly and they come out nice and light.

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