Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Blueberry Scones 3.4 (544) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 8, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Yield: 8 Sweet-tart fresh berries are showcased in every bite of these light, fluffy blueberry scones. Pair them with coffee for breakfast or brunch, or enjoy them for afternoon tea. They are easy to make, just be sure not to overwork the dough. Ingredients 2 cups unbleached all-purpose flour, plus more for dusting 3 tablespoons sugar, plus more for sprinkling 1 tablespoon baking powder ¾ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into pieces 1 ½ cups fresh blueberries, rinsed and dried 1 teaspoon grated lemon zest ⅓ cup heavy cream, plus more for brushing 2 large eggs Directions Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest. In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together. Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar. Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely. Bryan Gardner Rate it Print