Let’s be honest: Pastries (or baked goods in general) make everything better. And if you’re in the mood to try something different than the usual muffin or bagel basket, perhaps a scone is just what you need. The best thing about scones is that you can basically add any fruit, nut, or other extra flavor to make it your own.
Here’s a recipe courtesy of Martha Stewart. What I love about these particular scones is the incorporation of a bit of lemon zest for a little something extra.
Servings: Makes 8 scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for topping
1 tablespoon baking powder
¾ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1½ cups fresh blueberries, rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
- Preheat oven to 400ºF.
- In a large bowl, mix together the flour, 3 tablespoons of sugar, baking powder, and salt. Using a pastry cutter or fork, cut in the butter until the largest pieces are about the size of peas. Then stir in blueberries and lemon zest.
- In another bowl, whisk together the heavy cream and eggs. Make a well in the center of dry ingredients, and pour in the cream mixture. Stir lightly with fork until the dough just comes together. Turn the dough out onto a lightly floured surface, and knead a few times to mix well.
- Pat the dough into a 6-inch square about 1¼ inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles.
- Transfer the triangles to a baking sheet. Brush the tops of the scones with cream, and sprinkle lightly with sugar.
- Bake the scones until golden brown, about 20 to 22 minutes.
- Transfer the scones to a wire rack to cool.