Blueberry Scones Recipe
crazyforcrust.com · 2026 · 8 scones
Get the method at crazyforcrust.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.
- More egg than 96% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
- Liquid in the middle half of recipes: 62% of the flour weight against the typical recipe's 52%.
Ingredients (10)
- 2 ½ cups (310g) all purpose flour310 g
- ⅓ cup granulated sugar≈ 67 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon salt≈ 3 g
- ½ cup (113g) unsalted butter, cold113 g
- 2 large eggs (lightly beaten)≈ 100 g
- ¾ cup heavy whipping cream≈ 179 g
- 1 cup (157g) fresh blueberries157 g
- 1 tablespoon heavy whipping cream or whole milk≈ 15 g
- 2 teaspoons coarse sugar≈ 8 g
flour 310 gbatter 965 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.
- Butter37% · 65th percentile · median 33%
- Liquid62% · 69th percentile · median 52%
- Sugar24% · 63rd percentile · median 20%
- Egg32% · 96th percentile · median 16%
- Leavening4.5% · 54th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 18 minutes
- median 16 minutes
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