Chef Savvy · by Kelley Simmons★ 3.9 (7)
Blueberry Scones
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 11%
CARBS 39G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER17G TOTAL SUGAR
FAT 14G42% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, slightly sweet scones studded with fresh blueberries and topped with a light glaze. A classic brunch pastry served warm with coffee or tea, they're simple to make and crowd-pleasing.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 tsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tbsp heavy cream
- sugar for sprinkling on top
- 1/2 cup powdered sugar
- 1 tbsp milk
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 11%
CARBS 39G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER17G TOTAL SUGAR
FAT 14G42% OF CAL
5G SAT8G 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
- 92mg
- Total sugar
- 17g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.