Martha Stewart Blueberry Scones Recipe
The Martha Stewart Blueberry Scones Recipe is a classic. It is perfect for breakfast.
Ingredients
- 2 cups all-purpose flour.
- 1/4 cup granulated sugar.
- 1 tablespoon baking powder.
- 1/2 teaspoon salt.
- 6 tablespoons cold unsalted butter.
- 1 cup fresh blueberries.
- 1/2 cup heavy cream.
- 1 large egg.
- 1 teaspoon vanilla extract.
- 1 tablespoon sparkling sugar for topping.
Instructions
Preheat your oven
- Set your oven to 400°F. Line a pan with parchment paper.
Mix dry ingredients
- Whisk flour, sugar, and baking powder. Add the salt too.
Cut in the butter
- Add cold butter chunks to the flour. Use a pastry cutter. It should look like crumbs.
Add the blueberries
- Toss the berries in the flour gently. Do not break them.
Mix wet ingredients
- Whisk cream, egg, and vanilla together. Use a small bowl.
Combine everything
- Pour the wet mix into the dry mix. Stir until just combined. Do not overmix.
Shape the dough
- Put dough on a floured surface. Pat it into a circle.
Cut into wedges
- Cut the circle into eight pieces. Use a sharp knife.
Bake the scones
- Place wedges on the baking sheet. Brush with extra cream. Sprinkle sugar on top.
Cool and serve
- Bake for 18 to 20 minutes. Let them cool slightly. Enjoy!
Notes
- Always use very cold butter.
- Cold butter makes the scones flaky.
- Do not overwork the dough.
- Tough dough makes hard scones.
- Use fresh blueberries if possible.
- Frozen berries can turn dough blue.
- Keep the dough chilled before baking.
- This helps them rise high.
- Handle the dough with light fingers.
- Warm hands melt the butter.
- Brush the tops with heavy cream.
- This gives them a golden color.
- Use a hot oven for best results.
- Eat them while they are warm.