In search of a no-fail blueberry scone? Martha Stewart has got one down pat, of course. Buttery, creamy, and a hint of lemon, Blueberry Scones are a wonderful breakfast treat. A fantastic recipe for the blueberry season with a great technique that carefully ensures the right level of mixing, kneading and baking. Just remember Martha’s tip: do not work the dough too much or you’ll have dry and tough scones. Get your oven ready and share these generous scones with your friends and family.
Dough [left] and Dough, Lightly Pat on Work Surface [right]
Dough Cut into Triangles
Triangles topped with Cream
Blueberry Scones, Fresh out of the Oven
Author: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Yield 8 generous sconesPrep time:
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 6 tbsp unsalted butter, cold
- 1 1/2 cup fresh blueberries
- 1 tsp of lemon zest
- 1/3 cup heavy cream, plus more for sprinkling tops
- 2 large eggs
- Preheat oven to 400 degrees and place the rack in the center. Line a baking sheet with parchment paper and set aside. Lightly flour a surface or large cutting board.
- In a large bowl sift flour, sugar, baking powder and salt. If you do not have a sifter, mix the dry ingredients well so that ingredients are distributed.
- Cut the butter with 2 knives (or a pastry cutter, if you have one) until the largest pieces are the size of peas.
- Using a fork, stir the butter pieces into the flour mixture. If clumps of butter form, use the fork to separate them. When the butter is distributed in mixture, gently stir in the blueberries and lemon zest. Make a deep well in the center of the dry mixture.
- Pour 1/3 cream into a liquid measuring cup or small bowl, then add the eggs. Using a fork, whisk cream and egg into a liquid. Pour liquid into the well of the dry mixture.
- Gently stir the liquid and dry mixture with a fork just until dough forms. Place dough on floured surface or cutting board, then carefully knead dough with your hands to mix. Lightly pat dough into a 6” square about 1 1/4” thick.
- Lightly flour a large knife. Cut dough into four 3” squares. If knife gets too sticky, lightly flour dough between each cut of dough. Cut squares in half on the diagonal to form 8 triangles. For a very straight edge, pat the edges of each triangle with the floured knife. Place each triangle at least 1” apart on lined baking sheet.
- With a back of a teaspoon (or a brush, if you have one), spread cream on the tops of each triangle. Sprinkle each triangle with sugar. Bake triangles for 20-22 minutes or until the tops are lightly golden. Remove oven from tray and allow scones to cool.
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