Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Blueberry Scones 4.1 (348) 14 Reviews These easy, lemon-scented blueberry scones are just the thing for breakfast, brunch, or afternoon tea. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 4, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 50 mins Yield: 8 Sweet-tart fresh berries are showcased in every bite of these light, fluffy blueberry scones. Pair them with coffee for breakfast or brunch, or enjoy them for afternoon tea. They are easy to make, just be sure not to overwork the dough. Bryan Gardner 20 Recipes That Are Perfect for an Elegant Afternoon Tea Party Ingredients 2 cups unbleached all-purpose flour, plus more for dusting 3 tablespoons sugar, plus more for sprinkling 1 tablespoon baking powder ¾ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into pieces 1 ½ cups fresh blueberries, rinsed and dried 1 teaspoon grated lemon zest ⅓ cup heavy cream, plus more for brushing 2 large eggs Directions Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest. In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together. Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar. Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely. Originally appeared: Martha Stewart Living Television, Episode 6434 Rate It PRINT