Blueberry Banana Scones (Vegan)

Ashley Manila · bakerbynature.com · 2017 · 8 scones

Against 660 scone recipes

Less butter than 88% of recipes and no egg, unlike 62%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

Less butter than 88% of recipes: 17% of the flour weight against the typical recipe's 33%, about half as much.
No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Liquid in the middle half of recipes: 44% of the flour weight against the typical recipe's 52%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 and 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
1/2 teaspoon nutmeg≈ 1.3 g
3 and 1/2 tablespoons coconut sugar≈ 48 g
1/4 cup coconut oil, solid≈ 55 g
1 and 1/2 cups fresh blueberries≈ 222 g
1/3 cup ripe, mashed banana≈ 75 g
1/2 cup plus 1 tablespoon unsweetened coconut milk (unsweetened almond milk will also work)≈ 137 g
2 teaspoons vanilla extract≈ 8 g

Listed, but not counted in the percentages below.

flour 313 gbatter 879 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

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