Scones with Blueberries
bakeschool.com · 2021 · 12
Against 660 scone recipes
More liquid than 90% 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.
- More liquid than 90% of recipes: 83% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More sugar than 78% of recipes: 30% of the flour weight against the typical recipe's 20%.
Ingredients (8)
- 375 grams bleached all-purpose flour375 g
- 100 grams granulated sugar100 g
- 15 mL baking powder≈ 14 g
- 2.5 mL Diamond Crystal fine kosher salt≈ 1.8 g
- 115 grams unsalted butter (very cold, cut into small pieces)115 g
- 300 grams fresh blueberries300 g
- 310 mL whipping cream (35 % fat) (plus a little extra for brushing on the scones before baking)≈ 312 g
- 15 mL Turbinado sugar≈ 14 g
flour 375 gbatter 1232 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.
- Butter31% · 46th percentile · median 33%
- Liquid83% · 91st percentile · median 52%
- Sugar30% · 79th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 25 to 30 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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