Blueberry Scones Recipe #280773
These are delicious blueberry scones from Martha Stewart -- no, not my creation. The dough can be very sticky, so I recommend rolling and cutting them on a sheet of parchment paper. They will be slightly purple if you use canned blueberries, since they burst a lot more, but they are delicious either way.
52 min | 30 min prep
8 scones
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed (if you use canned, drain them)
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
- large-granule decorator's sugar
- Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt.
- Using your fingers, cut in butter until the mixture is crumbly.
- Stir in blueberries and zest.
- Using a fork, whisk together cream and egg in a liquid measuring cup.
- Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together.
- Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick.
- Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles.
- Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with decorator's sugar.
- Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
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5 stars