Blueberry Scones
37 mins (prep 15, cooking 22)
9 ingredients
8 servings
This recipe came from the Martha Stewart's web site. It is probably best to use fresh blueberries in this recipe, or if you use frozen make sure they are well thawed out. The sugar topping makes a crunchy topping. I love the addition of lemon zest in the scones, because it brings out the blueberry taste. Instead of zest you can also use lemon oil (1/4 tsp), and you will get a mild background lemony taste. Probably best to make these on the day you will eat them. They are not as good the day after. Right out of the oven with a pipping hot cup of coffee is the way to go!

Categories:  <-60-mins , quick-breads , scones , breads , time-to-make ,
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Serving Size (52.23 g)
Servings 8
Amount per Serving
Calories 177.35 Calories from Fat 35.55
% Daily Value *
Total Fat 3.95g 48.66%
Saturated Fat 2.32g 92.76%
Trans Fat 0.0 %
Cholesterol 13.51mg 36.02%
Sodium 418.43mg 139.48%
Total Carbohydrate 32.03g 85.4%
Dietary Fiber 0.85 g 27.12%
Sugars 7.74 g %
Protein 3.43g 54.88%
Vitamin A 145.54IU% Vitamin C 0.06mg%
Calcium 119.94mg% Iron 1.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold unsalted butter, fresh blueberries, grated lemon zest, large eggs