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.

With a tender, buttery texture and bursting with juicy blueberries, these scones are a true crowd-pleaser. The addition of a zesty lemon glaze elevates them to a whole new level, providing a refreshing contrast to the sweetness of the blueberries. Each bite is a harmonious blend of flavors that will leave you craving more.

Whether you're hosting a brunch with friends or simply treating yourself to a cozy breakfast at home, these scones are sure to impress. They are best enjoyed warm, drizzled with the luscious lemon glaze that adds a bright, tangy finish. Plus, with 12 servings, there's plenty to share—or to savor all by yourself!

So, gather your ingredients and get ready to create a batch of these scrumptious Blueberry Scones with Lemon Glaze. Your taste buds will thank you!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350°F.
  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%