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Breakfast Scones

Send wedding guests home with fresh strawberries and scones to enjoy the morning after. Wrap scones in cellophane, and line a wooden berry basket with parchment paper. Tie on a note stamped with a strawberry design.

  • Yield: Makes 10

Source: Martha Stewart Weddings, Summer 2005


  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 5 tablespoons cold, unsalted butter, cut into pieces
  • 1/3 cup cream, plus more for brushing
  • 1/3 cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Pulse flour, sugar, salt, and baking powder in a food processor. Add butter; pulse to combine. Stir cream, yogurt, egg, and vanilla in a bowl. Stir in flour mixture until smooth. Turn out onto floured parchment. Pat dough into a 6-by-8-inch rectangle. Wrap in parchment; freeze until very firm, 2 to 5 hours.

  2. Preheat oven to 375 degrees. Cut out 10 rounds using a cutter. Transfer to parchment-lined baking sheet. Brush with cream. Bake until just golden, 20 to 25 minutes. Let cool; store airtight up to 2 days.


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