Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Fresh Lemon-Blueberry Scones
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 16%
CARBS 51G49% OF CAL
6G FIBER14G SUGAR30G OTHER
FAT 19G42% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large, tender scones with fresh lemon zest and bursts of blueberries throughout. They're buttery and slightly sweet. Perfect for breakfast or brunch served warm, optionally with cream or jam.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/3 cups (300 g) all-purpose flour
- 1.5 teaspoons (5 g) baking powder
- 0.5 teaspoon (3 g) baking soda
- 1/4 cup (50 g) sugar
- 1.25 teaspoons (6 g) salt
- zest of 1 lemon
- 1/2 cup (113 g) cold, unsalted or salted butter (I use salted)
- 1 to 1.25 cups (150 g to 195 g) fresh blueberries (I use 1.25 cups)
- 3/4 cup (190 g) buttermilk, plus more as needed
- 1.5 tablespoons melted butter
- sugar for sprinkling: turbinado is especially pretty but granulated is fine, too
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 16%
CARBS 51G49% OF CAL
6G FIBER14G SUGAR30G OTHER
FAT 19G42% OF CAL
11G 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
- 20m
- Cook
- 25m
- Sodium
- 579mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.