Blueberry Scones (Family Favorite!)
Sonja Overhiser · acouplecooks.com · 2019 · 12
Get the method at acouplecooks.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Sugar in the middle half of recipes: 27% of the flour weight against the typical recipe's 20%.
Ingredients (11)
- 1/2 cup heavy cream, plus more for brushing≈ 119 g
- 1 large egg≈ 50 g
- 2 teaspoons vanilla extract≈ 8 g
- 2 cups all purpose flour≈ 250 g
- 1/3 cup granulated sugar≈ 67 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 1/2 teaspoon kosher salt≈ 2 g
- 6 tablespoons cold unsalted butter, frozen≈ 85 g
- 1 cup fresh blueberries≈ 148 g
Toppings and extras
Listed, but not counted in the percentages below.
- Turbinado sugar, for sprinkling (optional)n/a
flour 250 gbatter 746 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.
- Butter34% · 56th percentile · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar27% · 70th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 17 to 20 minutes
- median 16 minutes
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