Joanne Chang’s Maple-Blueberry Scones
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By cooking.nytimes.com
Joanne Chang’s Maple-Blueberry Scones
Instructions
Cook:1h
Updated at: Thu, 21 Nov 2024 15:26:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories485.9 kcal (24%)
Total Fat24.9 g (36%)
Carbs62.4 g (24%)
Sugars25.2 g (28%)
Protein6.1 g (12%)
Sodium281.7 mg (14%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 ⅔ cupswhole-wheat flour
1 cupall-purpose flour
1 ½ teaspoonsbaking powder
½ teaspoonbaking soda
½ teaspoonkosher salt
¾ cupunsalted butter
cold, cut into 1/2-inch pieces
½ cupcrème fraîche
Greek, or sour cream, at room temperature
½ cupmaple syrup
⅓ cupbuttermilk
at room temperature
1egg yolk
large, at room temperature
1 cupfresh blueberries
½ cupconfectioners’ sugar
2 tablespoonsmaple syrup
Instructions
View on cooking.nytimes.com
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Notes
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