Belly Full · by Amy Flanigan★ 5.0 (115)
Lemon Blueberry Scones
NUTRITION · PER SERVING33M COOK
CAL 21%·PRO 14%
CARBS 59G58% OF CAL
5G FIBER30G SUGAR25G OTHER
FAT 16G36% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, flaky scones with fresh blueberries throughout and a bright lemon glaze. A great breakfast pastry or afternoon snack.
dessertamericanbaked good🍪 sheet pan🔥 oven🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cups all-purpose flour (spooned and leveled)
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- ½ tsp coarse kosher salt
- 2 tbsp lemon zest (divided)
- 6 tbsp chilled unsalted butter (cut into small cubes)
- 1 cup fresh blueberries*
- ¾ cup half and half**
- 1 cup powdered sugar
- 2 tbsp half and half
- 1 tsp lemon juice
- lemon zest
At a glance
PER SERVING · TIME 33M
CAL 21%·PRO 14%
CARBS 59G58% OF CAL
5G FIBER30G SUGAR25G OTHER
FAT 16G36% OF CAL
10G SAT7G 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
- 18m
- Sodium
- 184mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.