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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 168.1
  Total Fat 4.5 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 1.4 g
      Monounsaturated Fat 2.4 g
  Cholesterol 0.2 mg
  Sodium 127.6 mg
  Potassium 103.3 mg
  Total Carbohydrate 28.0 g
      Dietary Fiber 2.3 g
      Sugars 5.3 g
  Protein 4.6 g
  Vitamin A 0.1 %
  Vitamin B-12 0.6 %
  Vitamin B-6 1.4 %
  Vitamin C 0.7 %
  Vitamin D 0.0 %
  Vitamin E 4.8 %
  Calcium 8.8 %
  Copper 4.3 %
  Folate 2.2 %
  Iron 7.8 %
  Magnesium 6.3 %
  Manganese 32.9 %
  Niacin 5.7 %
  Pantothenic Acid     2.3 %
  Phosphorus     10.5 %
  Riboflavin 5.7 %
  Selenium 0.4 %
  Thiamin 13.0 %
  Zinc 3.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Healthy Blueberry Scones

View the full Healthy Blueberry Scones Recipe & Instructions
Submitted by: LFARRINGTON84

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Healthy Blueberry Scones

60 calories of Organic All-Purpose White Flour, (0.15 cup)

31 calories of Canola Oil, (0.25 tbsp)

24 calories of Oats, Quaker, (0.08 cup)

15 calories of Granulated Sugar, (0.02 cup)

6 calories of Blueberries, frozen (unsweetened), (0.08 cup, unthawed)

3 calories of Milk, nonfat, (0.04 cup)

1 calories of Egg white, large, (0.08 serving)

1 calories of Baking Powder, (0.25 tsp)


Nutrition & Calorie Comments  

Very tasty. I did top them with a drizzle of powered sugar and lemon juice. Not sure I like the oatmeal texture, but that ingredient did make them healthier. I'd add a little vanilla to the batter next time. Thank you for sharing! Submitted by:
KOBER9999

(5/12/13)
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Used Splenda. Added lemon zest, 1/4 t. salt and 1.5 c. blueberries. I may have gone overboard on the berries! Used a silicone sheet to bake. Made 8 scones. Submitted by:
MARYELLEN301

(6/13/11)
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Added a couple pinches of kosher salt & a bit of vanilla. Next time I would add some lemon extract instead of vanilla. Shortcut--knead in the bowl then pat out a round onto the cookie sheet. Cut into slices like a pizza & separate. Made qty of 8 scones this way. Check @ 14 min. bake time. Submitted by:
CASLICK310

(12/4/10)
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They need salt! I know it says that they are supposed to be HEALTHY, but a little salt would help these a lot... I mixed a couple tablespoons of powdered sugar with a little lemon juice and drizzled a tiny bit on each one to compensate for the saltlessness. Submitted by:
MCJULIEO

(11/13/10)
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I added low fat sour cream for one tbspof oil and whole wheat flour and 1/2 the sweetener was Splenda Submitted by:
MIDLIFESURVIVOR

(6/15/10)
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I have a packaged mix - Martha Washington lemon poppy seed muffines which can be adapted for scones. I've omitted the oil, added mashed bananas, mixed frozen (thawed) berries and sugar free vanilla flavoring (I'm a little like Rachael Ray - I toss in whatever I have!) Also added flax! Submitted by:
DODANEODWYER

(5/16/09)
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These definitely aren't as moist as the fat laden scones from a bakery, but they are a nice change in pace and really are quite tasty. I added a 1/4 tsp of almond extract and didn't roll them out, just kneaded and placed firmly patted portions on the cookie sheet. Submitted by:
LOVEOFJOE11

(1/17/09)
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