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Emily's Blueberry Scones


Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.

  • Yield: Makes 9 large scones

Source: Radio, July Summer 2008


  • 3 cups sifted flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup buttermilk
  • 1 egg
  • 3/4 cup blueberries
  • 1/4 cup light cream, to brush tops of scones


  1. Preheat oven to 450 degrees. Sift together dry ingredients into a large bowl. Cut butter into mixture, at first with two knives, then with a pastry blender.

  2. In a separate bowl, beat together the egg and the buttermilk. Fold into the dry mixture along with the fruit.

  3. Drop onto baking sheets, at least 3 inches apart. Brush the tops with the cream. Bake for 15 minutes or until slightly brown.

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