Blueberry Scones with Lemon Glaze

Vegetarian
Health score
2%
Blueberry Scones with Lemon Glaze
45 min.
12
369kcal

Suggestions


Indulge in the delightful flavors of our Blueberry Scones with Lemon Glaze, a perfect treat for any morning meal, brunch, or even dessert! These scones are not only vegetarian but also incredibly easy to make, allowing you to whip up a batch in just 45 minutes. Imagine the aroma of freshly baked scones wafting through your kitchen, enticing everyone to gather around the table.

Each scone is bursting with juicy blueberries, providing a sweet and tangy contrast to the rich, buttery texture. The addition of a zesty lemon glaze elevates these scones to a whole new level, adding a refreshing brightness that perfectly complements the blueberries. With a caloric count of 369 kcal per serving, these scones are a delightful way to start your day without the guilt.

Whether you're hosting a brunch gathering or simply treating yourself to a cozy breakfast at home, these Blueberry Scones with Lemon Glaze are sure to impress. Serve them warm, drizzled with the luscious lemon glaze, and watch as they disappear in no time. So, gather your ingredients and get ready to enjoy a scrumptious experience that will leave your taste buds dancing!

Ingredients

  • tablespoon double-acting baking powder 
  • cup blueberries fresh
  • 0.5 cup butter softened
  • tablespoons butter 
  •  eggs 
  • cups flour all-purpose
  • cup granulated sugar 
  • tablespoons granulated sugar 
  •  optional: lemon 
  • 0.5 teaspoon salt 
  • cups cream light sour
  • 0.3 teaspoon vanilla extract 

Equipment

  • baking sheet
  • sauce pan
  • oven
  • whisk
  • microplane

Directions

  1. Heat oven to 350F.
  2. Mix all the dry ingredients together.
  3. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
  4. Scoop dough (about 1/3 cup) onto two lightly greased baking sheets.
  5. Bake 30 minutes or until golden brown. Cool 5 minutes.
  6. Zest one lemon with a microplane grater.
  7. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar.
  8. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened.
  9. Remove from heat and let cool.
  10. Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.

Nutrition Facts

Calories369kcal
Protein6.36%
Fat39.82%
Carbs53.82%

Properties

Glycemic Index
39.39
Glycemic Load
32.28
Inflammation Score
-5
Nutrition Score
8.813478221064%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Eriodictyol
5.77mg
Hesperetin
7.53mg
Naringenin
0.15mg
Luteolin
0.54mg
Kaempferol
0.21mg
Myricetin
0.3mg
Quercetin
1.25mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:368.99kcal
18.45%
Fat:16.71g
25.7%
Saturated Fat:10.08g
63.01%
Carbohydrates:50.81g
16.94%
Net Carbohydrates:48.91g
17.79%
Sugar:21.75g
24.16%
Cholesterol:71.07mg
23.69%
Sodium:337.44mg
14.67%
Alcohol:0.03g
100%
Alcohol %:0.02%
100%
Protein:6g
12%
Selenium:14.42µg
20.59%
Vitamin C:15.85mg
19.21%
Vitamin B1:0.28mg
18.64%
Folate:68.98µg
17.25%
Vitamin B2:0.25mg
14.88%
Manganese:0.27mg
13.3%
Calcium:133.02mg
13.3%
Iron:1.93mg
10.7%
Phosphorus:106.59mg
10.66%
Vitamin A:530.92IU
10.62%
Vitamin B3:1.96mg
9.81%
Fiber:1.9g
7.59%
Potassium:175.71mg
5.02%
Vitamin E:0.65mg
4.33%
Vitamin B12:0.25µg
4.17%
Magnesium:15.05mg
3.76%
Copper:0.08mg
3.75%
Zinc:0.56mg
3.71%
Vitamin K:3.68µg
3.5%
Vitamin B5:0.33mg
3.31%
Vitamin B6:0.06mg
3.12%
Vitamin D:0.22µg
1.49%