Jo Cooks · by Joanna Cismaru★ 4.5 (109)
Lemon Blueberry Scones
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 14%
CARBS 54G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER31G TOTAL SUGAR
FAT 20G42% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy scones infused with lemon zest and studded with blueberries. Sweet and slightly tangy, they're perfect for breakfast or a teatime treat.
mainamericanbaked goodeggs🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup milk (I used 2%)
- 4 eggs (lightly beaten)
- 2 teaspoon vanilla extract
- 2 tablespoon lemon zest (from 1 lemon)
- ½ cup sugar
- 4 cups all-purpose flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1½ cup butter (unsalted, cold, cut into cubes)
- 2 cups blueberries (fresh)
- 1 tablespoon all-purpose flour
- 1 egg white (beaten)
- 3 cups powdered sugar
- 6 tablespoon milk
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice (freshly squeezed)
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 14%
CARBS 54G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER31G TOTAL SUGAR
FAT 20G42% 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
- 20m
- Sodium
- 180mg
- Total sugar
- 31g
- Added sugar
- ≥28g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.