Martha Stewart Blueberry-Buttermilk Scones

Martha Stewart Blueberry-Buttermilk Scones turn two flours, cold butter and fresh blueberries into tender golden wedges in about 37 minutes. These easy homemade breakfast ideas fit summer brunch, weekend mornings and afternoon tea, since the dough comes together in one bowl.

Handle the dough as little as you can, kneading just once or twice, because that keeps the scones light and delicate. Work it too much and the butter warms up, so you end up with tough, dense scones.

Martha mixes all-purpose flour with cake flour, which gives the crumb a softer, more tender bite than an all-purpose scone. She also stops stirring while a little flour is still in the bowl, so the dough stays loose and the berries stay whole.

Martha Stewart Blueberry-Buttermilk Scones

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

22

minutes

Calories

210

kcal

Cold butter rubbed into the flour and a quick pat into one round give you a soft, crumbly scone with a crisp sugared top. Each wedge bakes up golden outside and tender inside, with blueberries tucked all through.

Ingredients

• 1 1/2 cups all-purpose flour
  

• 1/2 cup cake flour, (not self-rising)
  

• 3 tablespoons granulated sugar
  

• 2 1/2 teaspoons baking powder
  

• 3/4 teaspoon salt
  

• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  

• 1 cup (½ pint) blueberries
  

• 1/2 cup low-fat buttermilk
  

• 1 large egg, plus 1 large egg lightly beaten for egg wash
  

• 1/2 teaspoon pure vanilla extract
  

• 1 Egg
  

• Fine sanding sugar, for sprinkling
  

Directions

• Prep the oven: Preheat the oven to 375°F. Then line a baking sheet with parchment paper so the scones lift off easily.
• Mix the dry ingredients: Whisk 1 1/2 cups all-purpose flour, 1/2 cup cake flour, 3 tablespoons granulated sugar, 2 1/2 teaspoons baking powder and 3/4 teaspoon salt in a large bowl. Everything should look evenly combined before the butter goes in.
• Cut in the butter: Cut in 4 ounces cold unsalted butter with a pastry cutter, or rub it in with your fingers. Once the mixture looks like coarse meal, stir in 1 cup blueberries.
• Add the wet mixture: Whisk 1/2 cup low-fat buttermilk, 1 large egg and 1/2 teaspoon pure vanilla extract in a small bowl. Drizzle it over the flour mixture and stir lightly with a fork until the dough just comes together, with a small amount of flour left in the bowl.
• Shape and cut: Turn the dough out onto a work surface and knead it gently once or twice, just to pick up the leftover flour. Pat it into a 1-inch-thick round, then cut it into 12 wedges.
• Glaze and bake: Transfer the wedges to the prepared baking sheet, brush them with the beaten egg and sprinkle with fine sanding sugar. Bake for about 22 minutes, until golden brown and cooked through.
• Cool: Move the scones to wire racks to cool. They firm up as they sit, so give them a few minutes before serving.

Tools for this recipe

• Spring Chef dough blender (pastry cutter), Nordic Ware half sheet pan, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use if I don't have buttermilk?

Whisk 1/2 cup plain yogurt with 2 tablespoons milk and use it in place of the buttermilk. It adds the same tang and keeps the dough tender.

How should I store leftover blueberry scones?

Keep them in an airtight container at room temperature for up to 2 days. To bring them back, warm them in a 350°F oven for about 5 minutes.

Can I make the scones ahead of time?

Cut the wedges, freeze them on the baking sheet until firm, then bag them. Bake straight from frozen at 375°F, adding a few extra minutes, and brush with egg wash just before they go in.

Can I use frozen blueberries?

Yes, and don't thaw them first. Stir them in straight from the freezer so they don't bleed purple streaks through the dough.

Why did my scones turn out tough?

Overworking the dough is the usual cause. Stir only until it just comes together and knead once or twice, because the more you handle it, the denser the scones get.