Blueberry Scone

Nutrition Facts

Serving Size 1 EACH

Calories 285

Calories from Fat - - -

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 16.8g

26%

Sat. Fat 10.2g

- - -%

Trans Fat 0.6g

Cholesterol 78.7mg

- - -%

Sodium 134.3mg

Amount/Serving

%DV*

Tot. Carb. 29g

Dietary Fiber 0.8g

Sugars 5.1g

Includes 0g Added Sugars

Protein 4.6g

Vitamin D - 0.5mcg - 0%

Calcium - 46.6mg - 5%

Iron - 1.6mg - 20%

Potassium - 55.2mg - 1%

INGREDIENTS: FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH EGGS, WILD BLUEBERRIES (wild blueberries.), SUGAR (sugar), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), SALT (salt, sodium silicoaluminate. )

ALLERGENS: Milk, Eggs, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.