• prep: 30 min
  • cook: 25 min
  • total: 55 min
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  • servings:
  • Summary

    Full of fruit and light as air, these scones are a must for weekend breakfasts.

    Ingredients

    • 2 medium eggs
    • 1/2 cup sour cream or crème fraîche
    • 1/2 teaspoon pure vanilla
    • 2 cups organic all-purpose flour, plus more for rolling
    • 2 1/2 teaspoons baking powder
    • 1/4 cup raw cane sugar
    • 1/2 teaspoon sea salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, chilled
    • 1/2 cup each fresh blueberries, raspberries and sliced strawberries
    • egg wash
    • sugar for sprinkling ( I used demerara)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 284 % Daily Value *
    • Total Fat: 18 g 28.46%
    • Saturated Fat: 11 g 57.13%
    • Trans Fat: 1 g %
    • Cholesterol: 53 mg 17.54%
    • Sodium: 247 mg 10.28%
    • Calcium: 42 mg 4.24%
    • Potassium: 41 mg 1.16%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.66%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 1 g 4.28%
    • Sugar: 6 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 14.56%
    • Vitamin C 10.69%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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