Blackberry-Lemon Scones
Inspired Taste · bettycrocker.com · 2012 · 8
Against 660 scone recipes
More butter than 80% of recipes and less leavening than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.4%, about half as much.
- More sugar than 79% of recipes: 32% of the flour weight against the typical recipe's 20%.
Ingredients (11)
- 2 cups Gold Medal™ all-purpose flour≈ 250 g
- 1/3 cup sugar≈ 67 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/2 teaspoon salt≈ 3 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1/2 cup unsalted butter, frozen≈ 114 g
- 1/2 cup sour cream≈ 115 g
- 1 egg≈ 50 g
- 1 tablespoon grated lemon peel≈ 15 g
- 1 container (6 oz) fresh blackberries170 g
- 1 tablespoon sugar≈ 13 g
flour 250 gbatter 802 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.
- Butter45% · 87th percentile · median 33%
- Liquid46% · 29th percentile · median 52%
- Sugar32% · 79th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening2.4% · 9th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 14 to 16 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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