Kristine's Kitchen · by Kristine Rosenblatt★ 4.8 (6)
Blueberry Scones
NUTRITION · PER SERVING32M COOK
CAL 16%·PRO 11%
CARBS 40G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 16G44% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, tender scones studded with juicy blueberries and finished with a bright lemon glaze. A simple breakfast or tea-time treat that requires advance chilling.
starteramericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup plus 1 tablespoon heavy cream (plus more for brushing tops of scones)
- 1 large egg (lightly beaten)
- 1 cup fresh blueberries (or frozen blueberries (do not thaw))
- ½ cup powdered sugar
- zest of 1 small lemon
- 1 tablespoon fresh lemon juice
At a glance
PER SERVING · TIME 32M
CAL 16%·PRO 11%
CARBS 40G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 16G44% OF CAL
9G SAT7G 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
- 12m
- Sodium
- 158mg
- Total sugar
- 18g
- Added sugar
- ≥15g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.