Blueberries and Cream Scones

I have just gotten back from a mini-honeymoon (i.e. vacation without the children) on Martha’s Vineyard. Growing up in New York and attending school in Providence should’ve brought me to the island sooner, but it didn’t. Very unfortunately.

It was the perfect holiday, active enough to burn off the calories of our foodie adventure, and quiet with just the right amount of music and excitement.




We stayed at the Hob Knob, a quaint boutique hotel in the heart of Edgartown, with the loveliest and most courteous service, and the sweetest courtyard where they serve farm-fresh breakfasts that feature the absolute best scones. But before I share Maggie White’s secret recipe, I will tell you a little bit about my New England adventure.


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My husband and I love food, really fresh straight from the sea-and-garden food, and that is exactly what we had.

First stop, Larsen’s in Menemsha, where we were encountered a jumbo lobster with a mammoth claw the size of his body fished right off the coast. It’s a small fish market where orders are taken slowly, oysters are chucked right in front of you, and you choose your own lobster. You wait for your order sitting on a tackle box or an old wooden wheel, with the wind blowing in your face and the sun burning away the last wisps of city air. Quite the experience for my impatient husband. I had to remind him that, for once, we weren’t in any rush. The experience and freshness of the lobster was worth the wait.

Next memorable stop was Detente, a little restaurant in Edgartown. I am a new convert of peaches in savory dishes. I join many a fan- just google peach salad and Detente and the list of posts and comments on it will make you wish you could slip just a bite of the fresh peaches covered in melted Taleggio and sprinkled with white truffle oil inside your mouth.

And the last really amazing dining experience was on our way to the airport, in Tisbury, a restaurant called State Road where when you think garden fresh, this is its definition. The lettuce and peas still snapped underneath a coating of milky ricotta and champagne vinegar. My husband went for the BLT with a fried-green tomato. Incredible as well.

Aside from our plane being delayed on the way out to accommodate President Obama’s arrival, it was a beautiful mini-holiday. But even that was painless since we didn’t have children to feed or put down for a nap.




Yields 10

1 ½ cups all-purpose flour

¼ cup white sugar

2 tsp baking powder

1/2 tsp salt

2 tbsp butter, melted


2 tbsp minced candied ginger (optional)

½ cup dried strawberries, blueberries, apricots, or cranberries (recipe follows)


1 cup heavy cream


  1. Preheat oven to 375 F or 190 C, and line two baking sheets with parchment paper.
  2. Mix flour, sugar, baking powder, and salt.
  3. Stir in the butter, ginger, and dried fruit.
  4. Whisk in the heavy cream until the batter is just moist enough to hold together. Don’t over mix it.
  5. Pile 2 tablespoons of dough in a little mound, leaving enough room for scones to rise while cooking without touching each other.
  6. Bake for 12 minutes or until bottoms are just golden.
  7. Slip the parchment paper off of the baking sheet so that the scones do not continue to brown.




Dried berry recipe

Yield 1/2 cup dried fruit


1 cup fresh blueberries


  1. Preheat oven to 150 F or 65 C
  2. Heat a pan filled with water on the stovetop until boiling. Drop all your berries in and poach for 30 seconds. This step will help them not become paper thin when drying in the oven.
  3.  Place them on a baking sheet, try not to overlap them. Bake for 10 hours.




  1. […] this recipe, I based myself on the blueberry & cream scones I’d eaten in Martha’s Vineyard, but added some whole wheat flour and wheat germ. They were as […]

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