Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.8 (153)
Blueberry Scones
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 11%
CARBS 32G48% OF CAL
4G FIBER10G SUGAR19G OTHER
FAT 13G44% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, flaky scones bursting with fresh blueberries and crisp at the edges. Delicious for breakfast or brunch, plain or with a lemon glaze.
dessertbritishbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour (spooned and leveled)
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter (1 stick, frozen)
- 1½ cups blueberries
- ½ cup cold buttermilk (plus more for brushing*)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar (for sprinkling, optional)
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 11%
CARBS 32G48% OF CAL
4G FIBER10G SUGAR19G OTHER
FAT 13G44% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 26mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.