Blueberry Scones with Lemon Glaze

Vegetarian
Health score
2%
Blueberry Scones with Lemon Glaze
45 min.
12
290kcal

Suggestions

These Blueberry Scones with Lemon Glaze are a delightful treat for any morning or afternoon! With a soft and tender texture, these scones are packed with fresh blueberries and a hint of lemon, creating a burst of flavor in every bite. The secret to their deliciousness lies in the combination of simple ingredients. All-purpose flour, baking powder, and salt form the base, while butter and sour cream add richness and moisture. The star of the show is the fresh blueberries, which provide a juicy sweetness. The lemon glaze takes these scones to the next level, adding a tangy and vibrant finish. The glaze is made by whisking together lemon zest, lemon juice, eggs, and sugar, creating a smooth and glossy topping. The baking process is straightforward, and the result is a batch of golden-brown scones that are perfect for any occasion. Whether served warm or at room temperature, these scones are a delightful treat. Enjoy them with a cup of tea or coffee, and savor the perfect balance of sweetness and tartness. With their beautiful presentation and mouthwatering taste, these Blueberry Scones with Lemon Glaze are sure to impress your family and friends.

Ingredients

  • tablespoon double-acting baking powder 
  • cup blueberries fresh
  • tablespoons butter 
  •  eggs 
  • cups flour all-purpose
  • cup 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 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

Calories290kcal
Protein8%
Fat27.43%
Carbs64.57%

Properties

Glycemic Index
29.38
Glycemic Load
30.19
Inflammation Score
-5
Nutrition Score
8.4495652343916%

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:289.63kcal
14.48%
Fat:9.03g
13.89%
Saturated Fat:5.22g
32.63%
Carbohydrates:47.82g
15.94%
Net Carbohydrates:45.92g
16.7%
Sugar:18.75g
20.83%
Cholesterol:50.73mg
16.91%
Sodium:276.59mg
12.03%
Alcohol:0.03g
100%
Alcohol %:0.03%
100%
Protein:5.92g
11.84%
Selenium:14.3µg
20.43%
Vitamin C:15.85mg
19.21%
Vitamin B1:0.28mg
18.61%
Folate:68.7µg
17.18%
Vitamin B2:0.25mg
14.66%
Manganese:0.27mg
13.3%
Calcium:130.72mg
13.07%
Iron:1.92mg
10.68%
Phosphorus:104.32mg
10.43%
Vitamin B3:1.96mg
9.79%
Fiber:1.9g
7.59%
Vitamin A:294.55IU
5.89%
Potassium:173.38mg
4.95%
Vitamin B12:0.23µg
3.9%
Copper:0.07mg
3.74%
Magnesium:14.86mg
3.72%
Zinc:0.55mg
3.65%
Vitamin B5:0.32mg
3.21%
Vitamin B6:0.06mg
3.1%
Vitamin E:0.43mg
2.87%
Vitamin K:3.01µg
2.87%
Vitamin D:0.22µg
1.49%