Reviews (1)
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9 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/02/2011
So far I have tried this recipe three times because I LOVE it. It's very easy and very tasty. I'm still trying to work out a modification on the baking powder as the taste from that ingredient is a little bit too strong for me. Also, only use fresh blueberries, and make sure they are dry, so you don't add extra moisture to the mix. Frozen blueberries not only made blue scones, but the moisture on the frozen outer shell added too much moisture to the batch.
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Little Boy Blueberry Scones
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 25
Ingredients
Ingredient Checklist
4 cups all-purpose flour, plus more for surface
3 tablespoons granulated sugar
2 tablespoons baking powder
1 tablespoon finely grated lemon zest
Salt
2 sticks cold unsalted butter, cut into small pieces
12 ounces blueberries (about 2 3/4 cups)
2 cups plus 2 teaspoons heavy cream
1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash
Coarse sanding sugar
Miss Muffet’s Lemon Curd
Gallery
Little Boy Blueberry Scones
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 25
Gallery
Little Boy Blueberry Scones
Little Boy Blueberry Scones
Little Boy Blueberry Scones
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 25
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 25
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Yield: Makes 25
Makes 25
Ingredients
Ingredients
- 4 cups all-purpose flour, plus more for surface
- 3 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 tablespoon finely grated lemon zest
- Salt
- 2 sticks cold unsalted butter, cut into small pieces
- 12 ounces blueberries (about 2 3/4 cups)
- 2 cups plus 2 teaspoons heavy cream
- 1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash
- Coarse sanding sugar
- Miss Muffet’s Lemon Curd
Directions
Mix together flour, granulated sugar, baking powder, lemon zest, and 1 teaspoon salt in a medium bowl. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Toss in blueberries. Pour in cream, and stir until mixturejust comes together. Turn out dough onto a lightly floured surface, and pat into a 1-inch-thick round.
Cut out 25 circles using a 2-inch cookie cutter, piecing together scraps as you work. Transfer to a parchment-lined baking sheet. Freeze for 1 hour.
Preheat oven to 375 degrees. Brush tops of scones with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 28 minutes. Serve warm or at room temperature, topped with lemon curd.
Reviews (1)
Add Rating & Review
9 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/02/2011
So far I have tried this recipe three times because I LOVE it. It's very easy and very tasty. I'm still trying to work out a modification on the baking powder as the taste from that ingredient is a little bit too strong for me. Also, only use fresh blueberries, and make sure they are dry, so you don't add extra moisture to the mix. Frozen blueberries not only made blue scones, but the moisture on the frozen outer shell added too much moisture to the batch.
Reviews (1)
Add Rating & Review
9 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
9 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
9 Ratings
5 star values:
2
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/02/2011
So far I have tried this recipe three times because I LOVE it. It's very easy and very tasty. I'm still trying to work out a modification on the baking powder as the taste from that ingredient is a little bit too strong for me. Also, only use fresh blueberries, and make sure they are dry, so you don't add extra moisture to the mix. Frozen blueberries not only made blue scones, but the moisture on the frozen outer shell added too much moisture to the batch.
Martha Stewart Member
Rating: Unrated
08/02/2011
So far I have tried this recipe three times because I LOVE it. It's very easy and very tasty. I'm still trying to work out a modification on the baking powder as the taste from that ingredient is a little bit too strong for me. Also, only use fresh blueberries, and make sure they are dry, so you don't add extra moisture to the mix. Frozen blueberries not only made blue scones, but the moisture on the frozen outer shell added too much moisture to the batch.
Rating: Unrated
All Reviews for Little Boy Blueberry Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Little Boy Blueberry Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
