Martha Stewart Blueberry Scones Recipe
Martha Stewart Blueberry Scones Recipe creates flaky scones filled with blueberries, butter, flour, cream, sugar, and vanilla for sweet breakfast joy bite.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons.
- Baking sheet
- Parchment paper
- Sharp knife or dough cutter
- Cooling rack
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into small cubes
- 1 cup fresh blueberries or frozen, unthawed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For brushing:
- 1 tablespoon heavy cream for topping
- Optional: coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. This step ensures everything is evenly distributed.
- Add cold butter cubes into the flour mixture. Use a pastry cutter or fork to blend until the mixture looks like coarse crumbs. This is what gives the scones their flaky texture.
- Gently fold in the blueberries. Try not to crush them too much at this stage.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. The dough will look slightly rough—that’s perfect.
- Turn the dough onto a lightly floured surface. Shape it into a round disk about 1 inch thick.
- Cut into 8 equal wedges using a sharp knife.
- Place wedges onto the prepared baking sheet, leaving space between each one.
- Brush the tops with a little cream and sprinkle coarse sugar if desired.
- Bake for 16–18 minutes, or until golden brown on top and slightly firm to the touch.
- Let them cool for 10 minutes before serving. Warm is best!
Notes
- Always use cold butter. This creates flaky layers.
- Don’t overmix the dough. Stop as soon as it comes together.
- Use fresh blueberries when possible for best flavor.
- Handle the dough gently—think “pat and shape,” not knead.
- Bake immediately after shaping for best rise.