This easy Martha Stewart Blueberry Scones recipe makes buttery, flaky scones bursting with juicy blueberries. With a hint of lemon zest and a golden, crisp top, they’re perfect for breakfast or an afternoon treat. Simple to make with pantry staples, enjoy them warm with butter or jam for a delicious homemade delight!
Recipe Ingredients
- 250g (2 cups) unbleached all-purpose flour, plus more for dusting
- 40g (3 tbsp) sugar, plus more for sprinkling
- 1 tbsp baking powder
- ¾ tsp kosher salt
- 85g (6 tbsp) cold unsalted butter, cut into pieces
- 225g (1 ½ cups) fresh blueberries, rinsed and dried
- 1 tsp grated lemon zest
- 80ml (⅓ cup) heavy cream, plus more for brushing
- 2 large eggs
How To Make Martha Stewart Blueberry Scones
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix dry ingredients: Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
- Incorporate butter: Using a pastry cutter or your fingers, cut in the cold butter until the largest pieces are about the size of peas.
- Add blueberries and zest: Gently stir in the blueberries and lemon zest.
- Prepare wet ingredients: In a separate small bowl, whisk together the heavy cream and eggs.
- Combine dough: Make a well in the center of the flour mixture. Pour in the cream mixture and stir lightly with a fork just until the dough comes together.
- Shape the dough: Transfer the dough to a lightly floured surface and knead gently a few times. Pat it into a 15cm (6-inch) square, about 4cm (1½ inches) thick.
- Cut scones: Using a sharp knife dusted with flour, cut the dough into four equal squares. Then, cut each square diagonally to form eight triangles.
- Prepare for baking: Place the scones on the lined baking sheet. Brush the tops with extra heavy cream and sprinkle with additional sugar.
- Bake: Bake for 20–22 minutes, or until golden brown on top.
- Cool and serve: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Recipe Tips
- Use cold butter: Keep the butter as cold as possible to get flaky, tender scones. If it starts to soften, chill the dough before baking.
- Don’t overmix the dough: Mix just until the ingredients come together. Overmixing makes scones tough instead of light and fluffy.
- Handle blueberries gently: Fold in the blueberries carefully to avoid crushing them and turning the dough purple.
- Chill before baking: For the best texture, refrigerate the shaped scones for 15 minutes before baking. This helps them rise better and keeps them from spreading too much.
- Bake until golden: Watch the scones closely in the last few minutes. They should be golden brown on top and slightly firm to the touch. Overbaking will dry them out.
How To Store Leftovers
- Refrigerate: Let the blueberry scones cool to room temperature. Store them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days to keep them fresh.
- Freeze: Place the cooled scones in a freezer-safe container or bag. Freeze for up to 3 months. To serve, thaw at room temperature for about 1 hour before enjoying.
Nutrition Facts
Serving Size: 1 scone (148g)
- Calories: 467
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 420mg
- Potassium: 82mg
- Total Carbohydrate: 68g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 7g
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Martha Stewart Blueberry Scones
Description
This easy Martha Stewart Blueberry Scones recipe makes buttery, flaky scones bursting with juicy blueberries. With a hint of lemon zest and a golden, crisp top, they’re perfect for breakfast or an afternoon treat. Simple to make with pantry staples, enjoy them warm with butter or jam for a delicious homemade delight!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix dry ingredients: Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
- Incorporate butter: Using a pastry cutter or your fingers, cut in the cold butter until the largest pieces are about the size of peas.
- Add blueberries and zest: Gently stir in the blueberries and lemon zest.
- Prepare wet ingredients: In a separate small bowl, whisk together the heavy cream and eggs.
- Combine dough: Make a well in the center of the flour mixture. Pour in the cream mixture and stir lightly with a fork just until the dough comes together.
- Shape the dough: Transfer the dough to a lightly floured surface and knead gently a few times. Pat it into a 15cm (6-inch) square, about 4cm (1½ inches) thick.
- Cut scones: Using a sharp knife dusted with flour, cut the dough into four equal squares. Then, cut each square diagonally to form eight triangles.
- Prepare for baking: Place the scones on the lined baking sheet. Brush the tops with extra heavy cream and sprinkle with additional sugar.
- Bake: Bake for 20–22 minutes, or until golden brown on top.
- Cool and serve: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Use cold butter: Keep the butter as cold as possible to get flaky, tender scones. If it starts to soften, chill the dough before baking.
- Don’t overmix the dough: Mix just until the ingredients come together. Overmixing makes scones tough instead of light and fluffy.
- Handle blueberries gently: Fold in the blueberries carefully to avoid crushing them and turning the dough purple.
- Chill before baking: For the best texture, refrigerate the shaped scones for 15 minutes before baking. This helps them rise better and keeps them from spreading too much.
- Bake until golden: Watch the scones closely in the last few minutes. They should be golden brown on top and slightly firm to the touch. Overbaking will dry them out.
Martha Stewart Blueberry Scones