Spend with Pennies · by Holly Nilsson★ 5.0 (67)
Blueberry Scones
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 15%
CARBS 39G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC23G OTHER12G TOTAL SUGAR
FAT 20G49% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender baked scones studded with fresh blueberries and topped with a creamy icing. They're buttery and slightly sweet with bursts of fruit flavor. A classic British-style pastry for breakfast, tea, or dessert.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons lemon zest (optional)
- ½ teaspoon salt
- ⅓ cup unsalted butter (cold, cut into pieces)
- 2 eggs (beaten)
- ¾ cup heavy whipping cream
- 1 ¼ cups blueberries (fresh or frozen)
- heavy whipping cream (to brush top of scones)
- granulated sugar ( to sprinkle top of scones)
- 3 tablespoon powdered sugar
- 1 tablespoon heavy whipping cream
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 15%
CARBS 39G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC23G OTHER12G TOTAL SUGAR
FAT 20G49% OF CAL
10G SAT10G 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
- 40m
- Sodium
- 172mg
- Total sugar
- 12g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.