Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Little Boy Blueberry Scones 3.3 (9) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Yield: 25 These lemon-and-berry-laced scones would surely have woken Little Boy Blue from his peaceful slumber in a haystack. Ingredients 4 cups all-purpose flour, plus more for surface 3 tablespoons granulated sugar 2 tablespoons baking powder 1 tablespoon finely grated lemon zest Salt 2 sticks cold unsalted butter, cut into small pieces 12 ounces blueberries (about 2 ¾ cups) 2 cups plus 2 teaspoons heavy cream 1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash Coarse sanding sugar Miss Muffet's Lemon Curd Directions Mix together flour, granulated sugar, baking powder, lemon zest, and 1 teaspoon salt in a medium bowl. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Toss in blueberries. Pour in cream, and stir until mixturejust comes together. Turn out dough onto a lightly floured surface, and pat into a 1-inch-thick round. Cut out 25 circles using a 2-inch cookie cutter, piecing together scraps as you work. Transfer to a parchment-lined baking sheet. Freeze for 1 hour. Preheat oven to 375 degrees. Brush tops of scones with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 28 minutes. Serve warm or at room temperature, topped with lemon curd. Print