Blueberry Scones

Ingredients (16)

• 2 1/2 c. (300 g.) all-purpose flour, plus more for surface300 g
• 1/2 c. (100 g.) granulated sugar100 g
• 2 1/2 tsp. baking powder≈ 12 g
• 1 tsp. kosher salt≈ 4 g
• 1/2 c. (1 stick) cold unsalted butter, cut into cubes, plus 2 Tbsp. unsalted butter, melted≈ 142 g
• 1 c. fresh or frozen blueberries≈ 148 g
• 1 tsp. finely grated lemon zest≈ 2 g
• 1 large egg, beaten to blend≈ 50 g
• 2/3 c. buttermilk≈ 163 g
• 1/2 tsp. almond extract≈ 2.1 g
• 1/2 tsp. pure vanilla extract≈ 2.1 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 tbsp. coarse sugar≈ 13 g
• 1/2 c. confectioners' sugar≈ 60 g
• 1 lemon, zestedn/a
• 1/2 lemon, juicedn/a
• 1 tbsp. (or more) heavy cream≈ 15 g

flour 300 gbatter 924 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.

• Butter47% · 95th percentile · median 33%
• Liquid54% · 55th percentile · median 52%
• Sugar33% · 84th percentile · median 20%
• Egg17% · 54th percentile · median 16%
• Leavening3.8% · 35th percentile · median 4.4%
• Salt1.3% · 87th percentile · median 0.8%

Oven

Temperature

not stated

median 400°F

Time

25 minutes

median 16 minutes