This scone recipe allows you to highlight some beautiful summer produce like fresh corn and blueberries, but is versatile enough to swap in frozen should the craving strike any time of year! Since the blueberries are measured by volume here, it’s best to use small blueberries so that they are packed into every bite. Typically in baking recipes you should always start with room temperature ingredients so they come together properly, but in a biscuit or scone recipe like this one, you’ll find you get the best results when everything stays as cold as possible. Lemon or lime zest are optional add-ins, but including them allows you to turn up the flavor for a truly bakery-worthy treat.
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Serving Size: 1 scone (66g) | ||
Recipe Makes: 18 scones | ||
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Calories: 154 | ||
Calories from Fat: 58 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 1897mg | 65 % | |
Potassium 87.1mg | 2 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 19.9g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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