House of Nash Eats · by Amy Nash★ 5.0 (2)
Maine Wild Blueberry Scones
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 10%
CARBS 55G55% OF CAL
4G FIBER19G OTHER32G TOTAL SUGAR
FAT 18G40% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, tender scones studded with wild blueberries and topped with a sweet blueberry glaze. A tender crumb with bursts of tart-sweet berries throughout.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovenvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup very cold butter (I use frozen salted butter, cubed)
- 1 large egg (beaten)
- 1/2 cup heavy cream (plus extra for brushing on the tops of the scones)
- 1 teaspoon vanilla extract
- 2-3 Tablespoons coarse sanding sugar (for sprinkling)
- 1 cup frozen wild blueberries (thawed completely, reserving juice)
- 1 cup powdered sugar
- 2-3 Tablespoons blueberry juice from thawed blueberries
- 1/2 teaspoon vanilla extract
- Additional cream or milk (if needed)
- Pinch of salt
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 10%
CARBS 55G55% OF CAL
4G FIBER19G OTHER32G TOTAL SUGAR
FAT 18G40% OF CAL
11G 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
- 25m
- Sodium
- 337mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 337MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.