Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/4 cups flour
- 2/3 cup sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 6 tbs unsalted butter, cut into cubes
- 1 tbs lemon juice plus enough milk to equal 1 cup
- 1 cup blueberries
- 1 tsp grated lemon peel
- 1 egg, beaten
- 1 egg white
- 2 tbs sugar
Directions
Heat oven to 400 degrees. Spread a sheet of parchment paper on countertop.
Combine flour, sugar, baking powder, baking soda and salt in a bowl.
Add butter, mix until mixture resembles coarse crumbs.
Stir lemon juice milk mixture into dough, along with blueberries, lemon peel and egg until combined.
Pat half of the dough into a 7 inch circle on one end of parchment paper. Repeat, with remaining dough, spacing 2 inches apart.
Brush with egg white, sprinkle with sugar.
Cut halfway down but not through each circle, 6 wedges for each round.
Slide paper with dough onto baking sheet.
Bake 18 min. or until golden brown. Cool slightly. Pull apart at cut lines.
Serve warm or at room temp.
MAKES 12 SCONES.