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
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup heavy cream
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- 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.
- 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.
- 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.
- Fold in the 1 cup of fresh blueberries, being careful not to crush them. The dough will be somewhat sticky, but that’s normal.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a circle about 1 inch thick.
- 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.
- 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.
- 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.
- 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.
- Serve warm or at room temperature. Enjoy your delicious blueberry scones with butter, jam, or clotted cream!
Tips
- Keep your butter COLD: The secret to flaky scones is using chilled butter that hasn't been overworked.
- Don't overmix the dough: Gentle mixing prevents tough scones and ensures a tender crumb.
- Use fresh blueberries for the best flavor and texture.
- For extra richness, brush the tops with heavy cream and sprinkle with sugar before baking.
- Let the scones cool slightly before serving to allow them to set properly.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- 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
