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Blueberry Scones

Tessa Arias · handletheheat.com · 2025 · 16 scones

Against 660 scone recipes

More egg than 89% of recipes and more salt than 92%.

See how all 660 scone recipes compare →

Get the method at handletheheat.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 89% of recipes: 26% of the flour weight against the typical recipe's 16%.
  • More salt than 92% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
  • More butter than 75% of recipes: 45% of the flour weight against the typical recipe's 33%.
Butter: 45%, 76th percentileLiquid: 62%, 69th percentileSugar: 17%, 42nd percentileEgg: 26%, 90th percentileLeavening: 4.4%, 50th percentileSalt: 1.6%, 94th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 3 cups (381 grams) all-purpose flour, (measured correctly)381 g
  • 1/3 cup (66 grams) granulated sugar66 g
  • 1 teaspoon grated lemon zest≈ 2 g
  • 1 teaspoon fine sea salt≈ 6 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1 1/2 sticks (170 grams) unsalted butter, (cold and cubed)170 g
  • 1 cup (237 grams) buttermilk237 g
  • 2 large eggs, divided≈ 100 g
  • 1 1/2 cups (200 grams) fresh or frozen blueberries ((don’t thaw if frozen))200 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (125 grams) powdered sugar125 g
  • 1 cup (20 grams) freeze dried blueberries, (finely crushed and sifted*)20 g
  • 2 tablespoons fresh lemon juice≈ 30 g

flour 381 gbatter 1179 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.

  • Butter45% · 76th percentile
  • Liquid62% · 69th percentile
  • Sugar17% · 42nd percentile
  • Egg26% · 90th percentile
  • Leavening4.4% · 50th percentile
  • Salt1.6% · 94th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
12 to 15 minutes
median 16 minutes

Keep exploring

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