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Martha Stewart’s Blueberry Scones

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Martha Stewart's Blueberry Scones

Imagine biting into a perfectly golden, buttery scone bursting with juicy blueberries that melts in your mouth – this isn't just a breakfast, it's a culinary experience! Martha Stewart's legendary blueberry scones are about to transform your morning routine from ordinary to extraordinary. Whether you're a baking novice or a seasoned pro, these scones promise to deliver restaurant-quality deliciousness right from your own kitchen, with minimal effort and maximum flavor.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones

Ingredients

  1. 2 cups all-purpose flour
  2. 1/4 cup sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup cold butter, cubed
  6. 3/4 cup heavy cream
  7. 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
  2. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.
  3. Cut in the 1/2 cup of cold, cubed butter using a pastry cutter or your fingertips, until the mixture resembles coarse crumbs. Be careful not to overwork the butter; you want small pieces to remain for a flaky texture.
  4. Make a well in the center of the flour mixture and pour in the 3/4 cup of heavy cream. Gently stir with a spatula or wooden spoon until just combined.
  5. Fold in the 1 cup of fresh blueberries, being careful not to crush them. The dough will be somewhat sticky, but that’s normal.
  6. Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a circle about 1 inch thick.
  7. Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. You can also use a round cutter for a different shape, just make sure to adjust the baking time if needed.
  8. Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart. For an extra touch, you can brush the tops with a little additional heavy cream and sprinkle some sugar on top for a nice crust.
  9. Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  10. Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Serve warm or at room temperature. Enjoy your delicious blueberry scones with butter, jam, or clotted cream!

Tips

  1. Keep your butter COLD: The secret to flaky scones is using chilled butter that hasn't been overworked.
  2. Don't overmix the dough: Gentle mixing prevents tough scones and ensures a tender crumb.
  3. Use fresh blueberries for the best flavor and texture.
  4. For extra richness, brush the tops with heavy cream and sprinkle with sugar before baking.
  5. Let the scones cool slightly before serving to allow them to set properly.
  6. These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
  7. For variations, you can substitute blueberries with other berries or add lemon zest for a citrusy twist.

Nutrition Facts

Calories: 244kcal

Carbohydrates: 33g

Protein: 3g

Fat: 12g

Saturated Fat: 8g

Cholesterol: 20mg

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