These lemon-and-berry-laced scones would surely have woken Little Boy Blue from his peaceful slumber in a haystack.

Martha Stewart Living, May 2011


Recipe Summary

20 mins
1 hr 20 mins
Makes 25


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
So far I have tried this recipe three times because I LOVE it. It's very easy and very tasty. I'm still trying to work out a modification on the baking powder as the taste from that ingredient is a little bit too strong for me. Also, only use fresh blueberries, and make sure they are dry, so you don't add extra moisture to the mix. Frozen blueberries not only made blue scones, but the moisture on the frozen outer shell added too much moisture to the batch.