Crazy for Crust · by Dorothy Kern★ 5.0 (4)
Blueberry Scones Recipe
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 15%
CARBS 40G41% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER12G TOTAL SUGAR
FAT 22G51% OF CAL
13G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist blueberry scones with just the right amount of sweetness and fresh berry flavor. Perfect for breakfast or an afternoon treat.
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View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ½ cups (310g) all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cold
- 2 large eggs (lightly beaten)
- ¾ cup heavy whipping cream
- 1 cup (157g) fresh blueberries
- 1 tablespoon heavy whipping cream or whole milk
- 2 teaspoons coarse sugar
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 15%
CARBS 40G41% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER12G TOTAL SUGAR
FAT 22G51% OF CAL
13G SAT9G 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
- 30m
- Cook
- 15m
- Sodium
- 170mg
- Total sugar
- 12g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.