Blueberry Scones © 2011 Recipes and a Fork. All rights reserved.

Blueberry Scones

The Treat with Coffee or Tea.

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.

Fresh Blueberries and Lemon

Liquid Mixture, Eggs and Cream  [left] and Liquid Mixture in Well [right]


Dough [left] and Dough, Lightly Pat on Work Surface [right]







Dough Cut into Four 3″ Squares




Dough Cut into Triangles

Triangles topped with Cream

Blueberry Scones, Fresh out of the Oven

Blueberry Scones again.  Let’s Eat!


Blueberry Scones

Author: Adapted from Martha Stewart Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Yield 8 generous scones

  • 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
  1. 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.
  2. 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.
  3. Cut the butter with 2 knives (or a pastry cutter, if you have one) until the largest pieces are the size of peas.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Serving size: 1 scone Calories: 290 Fat: 15 g Saturated fat: 9 g Unsaturated fat: 6 g : 34 g Sugar: 8 g Fiber: 2 g Protein: 5 g Cholesterol: 90 mg


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