An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Lemon Blueberry Scones with a Crumb Topping
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 15%
CARBS 51G54% OF CAL
3G FIBER30G OTHER18G TOTAL SUGAR
FAT 16G39% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lemon blueberry scones with a crunchy streusel topping. Subtly citrus and dotted with fresh berries, they're ideal for breakfast or an afternoon snack.
mainamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs
- ½ cup cream (whole or whipping cream)
- ¼ cup lightly packed brown sugar
- 2¼ cups flour
- 3 teaspoons baking powder
- 1 pinch salt*
- zest ½ - 1 lemon
- ½ cup cold butter
- 1 cup frozen blueberries**
- 3 tablespoons butter
- 2½ tablespoons sugar (white or brown or half and half)
- 6 tablespoons all purpose flour
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 15%
CARBS 51G54% OF CAL
3G FIBER30G OTHER18G TOTAL SUGAR
FAT 16G39% OF CAL
8G 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
- 10m
- Cook
- 25m
- Sodium
- 103mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.