Preppy Kitchen · by John Kanell★ 4.8 (334)
Blueberry Scones Recipe
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 11%
CARBS 33G40% OF CAL
4G FIBER11G SUGAR19G OTHER
FAT 21G56% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, tender scones studded with blueberries and lemon. Served warm, often with a glaze, they make a delightful breakfast or brunch centerpiece.
mainamericanbaked good🍪 sheet pan🔥 oven🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour ((240g))
- ⅓ cup granulated sugar (plus more for sprinkling (66g))
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed (113g))
- 1 cup fresh or frozen blueberries ((6 ounces/170g))
- Zest of 1 lemon
- ¾ cup cold heavy cream ((180mL))
- 1 cold large egg
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 11%
CARBS 33G40% OF CAL
4G FIBER11G SUGAR19G OTHER
FAT 21G56% OF CAL
9G SAT11G 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
- 160mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.