Family Food on the Table · by Kathryn Doherty
Blueberry Scones
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 12%
CARBS 38G69% OF CAL
1G FIBER0G ADDED0G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 6G23% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, airy scones bursting with blueberries, with a crusty exterior and golden top. A bakery-style treat that's simple to make and perfect for a special breakfast or brunch.
mainamericanbaked goodeggs🍪 sheet pan🔥 oven🌀 blendervegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup skim milk (see notes)
- 1/4 cup granulated sugar
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups Bob’s Red Mill organic all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter (cold and cut into small pieces)
- 1 cup blueberries
- 1 large egg white (lightly beaten)
- 2 tablespoons granulated sugar (or coarse brown sugar)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 12%
CARBS 38G69% OF CAL
1G FIBER0G ADDED0G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 6G23% OF CAL
2G SAT4G 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
- 15m
- Cook
- 20m
- Sodium
- 167mg
- Total sugar
- 12g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 26mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.