Handle the Heat · by Tessa Arias★ 4.9 (158)
Blueberry Scones
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 9%
CARBS 33G56% OF CAL
3G FIBER15G SUGAR15G OTHER
FAT 10G38% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, flaky blueberry scones with a vibrant lemon-blueberry glaze, capturing fresh summer flavors. Light and moist with a delicate crumb, these scones are ideal for breakfast, brunch, or afternoon tea. Beautiful presentation with natural color from blueberries.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 cups (381 grams) all-purpose flour, (measured correctly)
- 1/3 cup (66 grams) granulated sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks (170 grams) unsalted butter, (cold and cubed)
- 1 cup (237 grams) buttermilk
- 2 large eggs, divided
- 1 1/2 cups (200 grams) fresh or frozen blueberries ((don’t thaw if frozen))
- 1 cup (125 grams) powdered sugar
- 1 cup (20 grams) freeze dried blueberries, (finely crushed and sifted*)
- 2 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 9%
CARBS 33G56% OF CAL
3G FIBER15G SUGAR15G OTHER
FAT 10G38% OF CAL
4G 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
- 20m
- Cook
- 20m
- Sodium
- 210mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.