Blackberry Scones
biggerbolderbaking.com · 2025 · 8 scones
Get the method at biggerbolderbaking.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.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Butter in the middle half of recipes: 41% of the flour weight against the typical recipe's 33%.
Ingredients (14)
- 2 cups (10 oz/284 g) all-purpose flour284 g
- ¼ cup (2 oz/57 g) granulated sugar57 g
- 2 teaspoons baking powder≈ 9 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon salt≈ 3 g
- ½ cup (4 oz/115 g) butter, cold and diced115 g
- 1 cup (5oz/142g) fresh blackberries, cut into halves (or left whole if small)142 g
- ⅔ cup (5 fl oz/150 ml) buttermilk≈ 163 g
- 1 tablespoon vanilla extract≈ 13 g
Toppings and extras
Listed, but not counted in the percentages below.
- Egg washn/a
- 1 cup (4oz/115g) powdered sugar, sifted115 g
- 3 tablespoons (1 ½ oz/45 g) butter, melted45 g
- 1 teaspoon vanilla bean paste≈ 4.2 g
- 1-2 tablespoons milk≈ 23 g
flour 284 gbatter 789 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.
- Butter41% · 72nd percentile · median 33%
- Liquid57% · 62nd percentile · median 52%
- Sugar20% · 55th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.3% · 46th percentile · median 4.4%
- Salt1.1% · 63rd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 20 to 22 minutes
- median 16 minutes
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