Martha Stewart Blueberry Scones Recipe
Do you love fresh pastries? The Martha Stewart Blueberry Scones Recipe is a classic. It is perfect for breakfast or brunch.
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowls
- Pastry blender
- Measuring Cups
- Whisk
- Pastry brush
- Wire rack
Ingredients
- 2 cups All-Purpose Flour
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp Unsalted Butter
- 1 cup Fresh Blueberries
- 1/2 cup Heavy Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tbsp Turbinado Sugar
Instructions
1. Heat the Oven
- Set your oven to 400 degrees Fahrenheit. Line your tray with parchment paper.
2. Mix Dry Ingredients
- Whisk flour, sugar, baking powder, and salt together. Ensure there are no large lumps in the bowl.
3. Cut in the Butter
- Add cold butter cubes to the flour. Use a pastry blender until it looks like crumbs.
4. Add the Blueberries
- Gently toss the fresh blueberries into the flour. Do not break the berries while mixing them.
5. Whisk Wet Ingredients
- In a small bowl, whisk cream, egg, and vanilla. Make sure the mixture is smooth and combined.
6. Combine Everything
- Pour the wet mix into the dry mix. Stir until a soft dough starts to form.
7. Shape the Dough
- Place dough on a floured surface. Pat it into a circle about one inch thick.
8. Cut and Bake
- Cut the circle into eight equal wedges. Place them on the sheet and bake for twenty minutes.
Notes
➜ Use very cold butter for the best flaky layers.
➜ Do not overmix the dough or it gets tough.
➜ Keep the blueberries dry before adding them to flour.
➜ Chill the dough for ten minutes before you bake.
➜ Brush the tops with cream for a golden glow.
➜ Use a sharp knife to cut clean wedge shapes.