Blueberry Ricotta Scones
Ashley Manila · bakerbynature.com · 2015 · 8 scones
Get the method at bakerbynature.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 75% of recipes: 5.4% of the flour weight against the typical recipe's 4.4%.
- Butter in the middle half of recipes: 36% of the flour weight against the typical recipe's 33%.
Ingredients (15)
- 2 1/2 cups all-purpose flour≈ 313 g
- 1/2 teaspoon salt≈ 3 g
- 1 tablespoon baking powder≈ 14 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/3 cup granulated sugar≈ 67 g
- 1 teaspoon lemon zest≈ 2 g
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces≈ 113 g
- 1 large egg, beaten≈ 50 g
- 1/2 cup (Whole Milk) Ricotta Cheese≈ 119 g
- 3 tablespoons Whole Milk≈ 46 g
- 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)227 g
- 1 teaspoon milk or water≈ 5 g
- 2 tablespoons fresh lemon juice≈ 30 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons sugar, for sprinkling≈ 25 g
- 3/4 cup confectioners sugar≈ 90 g
flour 313 gbatter 990 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.
- Butter36% · 63rd percentile · median 33%
- Liquid54% · 55th percentile · median 52%
- Sugar21% · 56th percentile · median 20%
- Egg16% · 52nd percentile · median 16%
- Leavening5.4% · 76th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 18 to 20 minutes
- median 16 minutes
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