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Martha Stewart's Mountain Berry Scones

Mountain Berry Scones

The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.

Mountain Berry Scones

August 2011 issue of Martha Stewart Living magazine

Martha Stewart's Mountain Berry Scones


  1. 1½ cups all-purpose flour, plus more for surface
    ½ cup cake flour (not self-rising)
    3 tablespoons granulated sugar
    1 tablespoon baking powder
    6 tablespoons cold unsalted
    butter, cut into pieces
    ¾ cup blueberries
    ¾ cup mountain cranberries or regular cranberries
    1 teaspoon finely grated
    lemon zest
    1/3 cup heavy cream, plus more for brushing
    2 large eggs
    Fine sanding sugar, for sprinkling


Preheat oven to 400°. Whisk together flours, granulated sugar, baking powder, and ¾ teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.

Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).

Pat dough into a 6-inch square (about 1 ¼-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.

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