Total Time
30mins
Prep 15 mins
Cook 15 mins

These are wonderful when you split them in half while they are still hot and them spread with butter.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl combine the flour, baking soda and baking powder.
  3. Cut in the butter until it is size of blueberries.
  4. Add blueberries and mix lightly.
  5. Gradually add the milk and molasses.
  6. Be gentle with dough so berries are not crushed.
  7. Pat the dough to about a 1/2" thickness and cut in small triangles.
  8. Place the triangles on greased sheet and bake for 12 to 15 minutes.
  9. Serve immediately.
Most Helpful

5 5

Nice scones, liked them a lot!

5 5

I found this same recipe in The Martha Stewart Cookbook, and made it yesterday. Overall, I really like the inclusion of molasses, and will use the basic recipe again for other variations with different add-ins like pecans, instead of blueberries. However, the dough was a bit dry, so I had to be very careful not to crush the blueberries when stirring them in, as they didn't really stick to the dough. I used a bit of vinegar with regular milk in place of the buttermilk. I also put the dough in a round deep dish stone baking pan, cut it into eighths, and then baked it (for 15 minutes total), instead of dealing with rolling it out & cutting small pieces - I had nice, big scones! Finally, I added a confectioner's sugar/milk glaze to the final product, just because I like glazes - yum!

4 5

This is my first attempt at making scones and this was an easy and nice tasting recipe. Thank you for sharing!