Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (59)
Blueberry Scones
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 11%
CARBS 41G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 19G49% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, flaky scones bursting with blueberry and tart lemon glaze. Soft and tender inside with crispy edges, perfect for breakfast or a simple dessert.
mainbritishbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter (diced, (1/2 cup = 8 Tbsp))
- 1 large egg (cold, lightly beaten)
- 1/2 cup heavy whipping cream (cold, plus 2 Tbsp to brush the tops)
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp coarse/raw sugar (or granulated sugar)
- 2/3 cup powdered sugar
- Zest from 1 lemon
- 1 Tbsp fresh lemon juice (plus more as needed for desired consistency)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 11%
CARBS 41G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 19G49% OF CAL
12G 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
- 10m
- Cook
- 20m
- Sodium
- 163mg
- Total sugar
- 18g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.