Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Mountain Berry Scones 4.4 (10) 2 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: Makes 6 or 12 The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking. Ingredients 1 ½ cups all-purpose flour, plus more for surface ½ cup cake flour (not self-rising) 3 tablespoons granulated sugar 1 tablespoon baking powder Salt 6 tablespoons cold unsalted butter, cut into pieces ¾ cup blueberries ¾ cup mountain cranberries or regular cranberries 1 teaspoon finely grated lemon zest ⅓ cup heavy cream, plus more for brushing 2 large eggs Fine sanding sugar, for sprinkling Directions Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest. Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky). Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar. Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool. Rate it Print