Blueberry Breakfast Scones
Food Network · foodnetwork.com · 2017 · 8 wedges
Against 660 scone recipes
More egg than 97% of recipes and less sugar than 85%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 97% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Less sugar than 85% of recipes: 5% of the flour weight against the typical recipe's 20%, under a third as much.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 2 cups all-purpose flour, plus more as needed≈ 250 g
- 1 tablespoon caster sugar (superfine)≈ 13 g
- 3 teaspoons baking powder≈ 14 g
- 1 pinch salt≈ 0.4 g
- 3 1/2 ounces (7 tablespoons) unsalted butter, chilled and cubed99 g
- 2 eggs, lightly whisked, plus 1 egg beaten with 1 tablespoon milk, for glazing≈ 100 g
- 1/2 cup heavy cream≈ 119 g
- 1/2 cup fresh or frozen blueberries, tossed lightly in flour≈ 74 g
flour 250 gbatter 669 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.
- Butter40% · 69th percentile · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar5% · 13th percentile · median 20%
- Egg40% · 98th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
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