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Fresh Lemon-Blueberry Scones

Alexandra Stafford · alexandracooks.com · 2011 · 6 to 8 large scones

Against 660 scone recipes

More salt than 96% of recipes and less leavening than 87%.

See how all 660 scone recipes compare →

Get the method at alexandracooks.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 salt than 96% of recipes: 2% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
  • Less leavening than 87% of recipes: 2.7% of the flour weight against the typical recipe's 4.4%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
  • More butter than 76% of recipes: 45% of the flour weight against the typical recipe's 33%.
Butter: 45%, 77th percentileLiquid: 63%, 71st percentileSugar: 17%, 41st percentileEgg: 0%, 19th percentileLeavening: 2.7%, 12th percentileSalt: 2%, 97th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 1/3 cups (300 g) all-purpose flour300 g
  • 1.5 teaspoons (5 g) baking powder5 g
  • 0.5 teaspoon (3 g) baking soda3 g
  • 1/4 cup (50 g) sugar50 g
  • 1.25 teaspoons (6 g) salt6 g
  • zest of 1 lemonn/a
  • 1/2 cup (113 g) cold, unsalted or salted butter (I use salted)113 g
  • 1 to 1.25 cups (150 g to 195 g) fresh blueberries (I use 1.25 cups)150 g
  • 3/4 cup (190 g) buttermilk, plus more as needed190 g
  • 1.5 tablespoons melted butter≈ 21 g

Toppings and extras

Listed, but not counted in the percentages below.

  • sugar for sprinkling: turbinado is especially pretty but granulated is fine, toon/a

flour 300 gbatter 838 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.

  • Butter45% · 77th percentile
  • Liquid63% · 71st percentile
  • Sugar17% · 41st percentile
  • Egg0% · 19th percentile
  • Leavening2.7% · 12th percentile
  • Salt2% · 97th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
20 to 25 minutes
median 16 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.

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