Blueberry Brie Scones
completelydelicious.com · 2013 · 8 scones
Get the method at completelydelicious.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.
- Less sugar than 78% of recipes: 10% of the flour weight against the typical recipe's 20%, about half as much.
- Egg in the middle half of recipes: 20% of the flour weight against the typical recipe's 16%.
Ingredients (11)
- 2 cups all-purpose flour ((250 grams))250 g
- 2 tablespoons sugar≈ 25 g
- 2 teaspoons baking powder≈ 9 g
- ¼ teaspoon salt≈ 1.5 g
- 5 tablespoons unsalted butter (, cold and cut into cubes (71 grams))71 g
- ½ cup cold milk ((120 ml, 4 fl oz))≈ 122 g
- 1 large egg (lightly beaten)≈ 50 g
- 4 ounces brie cheese (, torn into pieces (115 grams))115 g
- 4 ounces fresh blueberries ((115 grams))115 g
Toppings and extras
Listed, but not counted in the percentages below.
- Milk or lightly beaten egg (, for wash)n/a
- Coarse sugar (, for sprinkling)n/a
flour 250 gbatter 759 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.
- Butter28% · 39th percentile · median 33%
- Liquid49% · 42nd percentile · median 52%
- Sugar10% · 21st percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
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