Photo: Ernest Porzi
Lemon & Blueberry Cornmeal Scones
12 ingredients
15 min + 25 min
8
openrecipes
A bit of cornmeal in the batter gives these sweet scones a boost of flavor and texture.
Estimated Nutrition (whole recipe, rough)
980
Calories
29g
Protein
32g
Fat
145g
Carbs
What these numbers assume — 9 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1-½ cup All-purpose Flour, Plus 1 Tablespoon, Divided
- ½ cups Cornmeal
- ½ cups Sugar, Plus 1 Tablespoon, Divided
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 stick Unsalted Butter, Well Chilled
- 1 whole Egg
- ½ cups Buttermilk
- 1 whole Lemon, Zested
- 1 cup Blueberries
- 1 Tablespoon Milk Or Cream
- 1 Tablespoon Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes