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Triple Berry Buttermilk Scones

Ashley Manila · bakerbynature.com · 2018 · 8 Scones

Against 660 scone recipes

Less leavening than 89% of recipes and less liquid than 75%.

See how all 660 scone recipes compare →

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.

  • Less leavening than 89% of recipes: 2.5% of the flour weight against the typical recipe's 4.4%.
  • Less liquid than 75% of recipes: 43% of the flour weight against the typical recipe's 52%.
Butter: 30%, 44th percentileLiquid: 43%, 24th percentileSugar: 18%, 44th percentileEgg: 13%, 45th percentileLeavening: 2.5%, 11th percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 3 cups all-purpose flour≈ 375 g
  • 1/2 teaspoon salt≈ 3 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/3 cup granulated sugar≈ 67 g
  • 2 teaspoons lemon zest, finely grated≈ 4 g
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces≈ 113 g
  • 1 large egg≈ 50 g
  • 2/3 cup buttermilk≈ 163 g
  • 1/2 cup blueberries≈ 74 g
  • 1/2 cup raspberries≈ 63 g
  • 1/2 cup blackberries≈ 63 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg, beaten≈ 50 g
  • 1 teaspoon milk or water≈ 5 g
  • 2 tablespoons lemon juice≈ 30 g
  • 3/4 cup confectioners' sugar≈ 90 g
  • pinch of salt (1/8 teaspoon or less)≈ 0.4 g
  • 1/4 cup toasted almonds (for garnish and optional)≈ 30 g

flour 375 gbatter 983 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.

  • Butter30% · 44th percentile
  • Liquid43% · 24th percentile
  • Sugar18% · 44th percentile
  • Egg13% · 45th percentile
  • Leavening2.5% · 11th percentile
  • Salt0.8% · 48th percentile

Oven

Temperature
not stated
median 400°F
Time
20 to 22 minutes
median 16 minutes

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