Fresh Lemon-Blueberry Scones

Health score
4%
Fresh Lemon-Blueberry Scones
40 min.
8
330kcal

Suggestions


Indulge in the delightful flavors of our Fresh Lemon-Blueberry Scones, a perfect treat for any morning meal, brunch, or even dessert! These scones are not just a feast for the taste buds; they are a celebration of fresh ingredients that come together in a symphony of flavor. The zesty brightness of lemon pairs beautifully with the sweet burst of fresh blueberries, creating a harmonious balance that will leave you craving more.

Ready in just 40 minutes, this recipe is ideal for those busy mornings when you want to impress your family or guests without spending hours in the kitchen. With a light and fluffy texture, these scones are perfect for pairing with your favorite cup of tea or coffee. The addition of cream cheese adds a rich creaminess that elevates the scone experience, making each bite a little piece of heaven.

Whether you’re hosting a brunch gathering or simply treating yourself to a special breakfast, these Fresh Lemon-Blueberry Scones are sure to be a hit. Their golden-brown exterior and soft, tender interior make them irresistible. So, roll up your sleeves and get ready to bake a batch of these scrumptious scones that will fill your home with a warm, inviting aroma. Enjoy them warm, and watch as they disappear in no time!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 400F. 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

Calories330kcal
Protein6.66%
Fat33.94%
Carbs59.4%

Properties

Glycemic Index
51.52
Glycemic Load
33.41
Inflammation Score
-5
Nutrition Score
8.0517391018246%

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
0.73mg
Hesperetin
2.17mg
Naringenin
0.21mg
Luteolin
0.03mg
Kaempferol
0.23mg
Myricetin
0.18mg
Quercetin
1.12mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:329.5kcal
16.48%
Fat:12.61g
19.39%
Saturated Fat:4.15g
25.96%
Carbohydrates:49.63g
16.54%
Net Carbohydrates:48.23g
17.54%
Sugar:21.01g
23.34%
Cholesterol:32.42mg
10.81%
Sodium:314.14mg
13.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.56g
11.13%
Selenium:14.86µg
21.23%
Vitamin B1:0.3mg
19.76%
Folate:71.9µg
17.98%
Vitamin B2:0.25mg
14.87%
Manganese:0.29mg
14.62%
Vitamin B3:2.18mg
10.88%
Vitamin A:536.04IU
10.72%
Iron:1.92mg
10.64%
Vitamin C:8.14mg
9.86%
Phosphorus:97.54mg
9.75%
Calcium:95.73mg
9.57%
Fiber:1.41g
5.63%
Vitamin B5:0.38mg
3.84%
Vitamin E:0.57mg
3.81%
Copper:0.07mg
3.45%
Magnesium:12.97mg
3.24%
Potassium:106.38mg
3.04%
Zinc:0.45mg
2.97%
Vitamin K:3.05µg
2.91%
Vitamin B6:0.05mg
2.66%
Vitamin B12:0.14µg
2.28%
Vitamin D:0.22µg
1.48%