Blackberry Scones

Ingredients (13)

• 2 1/2 cups all-purpose flour ((300 g))300 g
• 1/3 cup granulated sugar ((67 g))67 g
• 1 tablespoon baking powder ((12 g))12 g
• 1/2 teaspoon kosher salt ((3 g))3 g
• 1/2 cup cold unsalted butter (cubed (113 g))113 g
• 1 cup fresh blackberries ((140 g))140 g
• 2/3 cup heavy cream (plus more for brushing (160 ml))≈ 159 g
• 1 large egg≈ 50 g
• 1 1/2 teaspoons pure vanilla extract≈ 6 g
• 1 teaspoon finely grated lemon zest≈ 2 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 cup confectioners’ sugar ((120 g))120 g
• 2-3 tablespoons fresh lemon juice≈ 37 g
• 1/2 teaspoon pure vanilla extract≈ 2.1 g

flour 300 gbatter 852 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.

• Butter38% · 67th percentile · median 33%
• Liquid53% · 54th percentile · median 52%
• Sugar22% · 59th percentile · median 20%
• Egg17% · 54th percentile · median 16%
• Leavening4% · 40th percentile · median 4.4%
• Salt1% · 57th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

18 to 20 minutes

median 16 minutes