Fresh Lemon-Blueberry Scones

Health score
4%
Fresh Lemon-Blueberry Scones
40 min.
8
286kcal

Suggestions


Indulge in the delightful flavors of our Fresh Lemon-Blueberry Scones, a perfect treat for any morning meal or brunch gathering. These scones are not just a feast for the taste buds; they are a celebration of fresh ingredients and vibrant flavors that will brighten your day. Imagine biting into a warm, flaky scone, bursting with juicy blueberries and a zesty hint of lemon that dances on your palate.

Ready in just 40 minutes, this recipe is ideal for both seasoned bakers and those new to the kitchen. The combination of all-purpose flour, sugar, and a touch of cream cheese creates a tender, moist texture that pairs beautifully with the tartness of fresh blueberries. The addition of lemon peel and juice elevates these scones, giving them a refreshing twist that makes them stand out from the ordinary.

Whether you’re enjoying them with a cup of tea, serving them at a brunch with friends, or treating yourself to a sweet breakfast, these scones are sure to impress. With only 286 calories per serving, you can indulge without the guilt. So, roll up your sleeves and get ready to bake a batch of these irresistible Fresh Lemon-Blueberry Scones that will have everyone coming back for seconds!

Ingredients

  • 2.3 cups flour all-purpose
  • 0.3 cup sugar 
  • tablespoon lemon zest grated
  • teaspoons double-acting baking powder 
  • 0.3 teaspoon salt 
  • 0.3 cup butter firm
  • oz cream cheese softened
  •  eggs 
  • 0.3 cup milk 
  • 0.8 cup blueberries fresh
  • serving juice of lemon 
  • serving sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • blender

Directions

  1. Heat oven to 400°F. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt.
  2. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
  3. In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
  4. Place about 1/3 cup dough in each wedge of ungreased divided scone pan.
  5. Brush with lemon juice.
  6. Sprinkle with sugar.
  7. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack.
  8. Serve warm.

Nutrition Facts

Calories286kcal
Protein7.66%
Fat39.19%
Carbs53.15%

Properties

Glycemic Index
51.52
Glycemic Load
26.08
Inflammation Score
-5
Nutrition Score
7.6460869519607%

Flavonoids

Cyanidin
1.17mg
Petunidin
4.37mg
Delphinidin
4.92mg
Malvidin
9.38mg
Peonidin
2.82mg
Catechin
0.73mg
Epigallocatechin
0.09mg
Epicatechin
0.09mg
Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Luteolin
0.03mg
Kaempferol
0.23mg
Myricetin
0.18mg
Quercetin
1.07mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:286.19kcal
14.31%
Fat:12.54g
19.29%
Saturated Fat:4.15g
25.92%
Carbohydrates:38.27g
12.76%
Net Carbohydrates:36.9g
13.42%
Sugar:10.2g
11.33%
Cholesterol:32.42mg
10.81%
Sodium:313.9mg
13.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.52g
11.04%
Selenium:14.78µg
21.12%
Vitamin B1:0.29mg
19.55%
Folate:69.28µg
17.32%
Vitamin B2:0.25mg
14.64%
Manganese:0.29mg
14.52%
Vitamin B3:2.16mg
10.82%
Vitamin A:535.25IU
10.7%
Iron:1.9mg
10.56%
Phosphorus:96.49mg
9.65%
Calcium:94.84mg
9.48%
Fiber:1.37g
5.48%
Vitamin C:3.06mg
3.71%
Vitamin E:0.55mg
3.68%
Vitamin B5:0.37mg
3.67%
Copper:0.07mg
3.31%
Magnesium:12.18mg
3.05%
Zinc:0.44mg
2.92%
Vitamin K:3.05µg
2.91%
Potassium:92.65mg
2.65%
Vitamin B6:0.05mg
2.36%
Vitamin B12:0.14µg
2.28%
Vitamin D:0.22µg
1.48%