Martha Stewart Blueberry Scones

Martha Stewart blueberry scones are an easy breakfast bake made with fresh blueberries, lemon zest and heavy cream, ready in 40 minutes. Save this make-ahead brunch recipe for summer mornings, Easter or Mother's Day, because the unbaked scones freeze beautifully and bake straight from the freezer.

Keep the butter very cold and stop working it in while the largest pieces are still the size of peas. Those little bits melt in the oven and turn to steam, which is what makes the scones tender and flaky instead of dense.

Martha stirs in a teaspoon of grated lemon zest, which gives the berries a bright, citrusy lift that plain blueberry scones don't have. She also uses just 3 tablespoons of sugar, so the scones taste lightly sweet and never drift into cookie territory.

Martha Stewart Blueberry Scones

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

290

kcal

Cold butter cut into the flour makes a tender, flaky crumb, and fresh blueberries burst into juicy pockets as the scones bake. A quick brush of cream and a sprinkle of sugar give the tops a golden, slightly crisp finish.

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting
  

• 3 tablespoons sugar, plus more for sprinkling
  

• 1 tablespoon baking powder
  

• 3/4 teaspoon kosher salt
  

• 6 tablespoons cold unsalted butter, cut into pieces
  

• 1 1/2 cups fresh blueberries, rinsed and dried
  

• 1 teaspoon grated lemon zest
  

• 1/3 cup heavy cream, plus more for brushing
  

• 2 large eggs
  

Directions

• Mix the dry ingredients: Preheat the oven to 400°F, then sift 2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 3/4 teaspoon kosher salt into a large bowl. Cut in 6 tablespoons cold butter with a pastry cutter or your fingers until the largest pieces are the size of peas.
• Add the berries: Stir in 1 1/2 cups fresh blueberries and 1 teaspoon grated lemon zest. Make sure the berries are rinsed and dried first, so they don't bleed into the dough.
• Add the cream mixture: Whisk 1/3 cup heavy cream and 2 eggs together in a small bowl. Make a well in the center of the flour mixture, pour the cream mixture in and stir lightly with a fork just until the dough comes together.
• Shape the dough: Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Then pat it into a 6-inch square about 1 1/2 inches thick.
• Cut the scones: Dip a sharp knife in flour and cut the dough into four squares. Cut each square in half diagonally to make eight triangles.
• Brush with cream: Transfer the triangles to a parchment-lined baking sheet. Brush the tops with more cream, then sprinkle with a little extra sugar.
• Bake and cool: Bake for 20 to 22 minutes, until the tops are golden brown. Let the scones cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.

Tools for this recipe

• Spring Chef dough blender (pastry cutter), Nordic Ware half sheet pan, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these blueberry scones ahead of time?

Yes, the unbaked scones freeze well for up to 3 weeks. Lay the cut triangles on a lined baking sheet until they firm up, about an hour, then bag them tightly in plastic. Bake them straight from frozen and give them 5 to 10 extra minutes in the oven.

How do I store and reheat leftover scones?

Wrap each cooled scone in plastic or foil and keep them in an airtight container at room temperature for up to 3 days. To warm them, unwrap and bake in a 350°F oven for 5 to 10 minutes. A microwave for 10 to 20 seconds works in a pinch.

Can I use raspberries or strawberries instead of blueberries?

Yes, raspberries or finely chopped strawberries work well with the lemon zest. Wait to add the fruit until you knead the dough, and work it in gently so it doesn't break up too much.

Do I need a pastry cutter to make the dough?

No, your fingertips work just as well for cutting in the butter. Just work quickly so the heat of your hands doesn't soften it, and stop when the largest pieces are about the size of peas.

Why did my scones turn out dry or tough?

Usually it's either too much flour or too much handling. Spoon the flour into your measuring cup and level it off instead of scooping, which packs it in. Then knead the dough only a few times, since overworking builds gluten and makes the scones firm.