Maine Wild Blueberry Scones

Ingredients (16)

• 2 cups all-purpose flour≈ 250 g
• 1/2 cup granulated sugar≈ 100 g
• 2 1/2 teaspoons baking powder≈ 12 g
• 1/4 teaspoon baking soda≈ 1.5 g
• 1/2 teaspoon salt≈ 3 g
• 1/2 cup very cold butter (I use frozen salted butter, cubed)≈ 114 g
• 1 large egg (beaten)≈ 50 g
• 1/2 cup heavy cream (plus extra for brushing on the tops of the scones)≈ 119 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 1 cup frozen wild blueberries (thawed completely, reserving juice)≈ 148 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2-3 Tablespoons coarse sanding sugar (for sprinkling)≈ 31 g
• 1 cup powdered sugar≈ 120 g
• 2-3 Tablespoons blueberry juice from thawed blueberries≈ 23 g
• 1/2 teaspoon vanilla extract≈ 2.1 g
• Additional cream or milk (if needed)n/a
• Pinch of salt≈ 0.4 g

flour 250 gbatter 801 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% · 87th percentile · median 33%
• Liquid48% · 34th percentile · median 52%
• Sugar40% · 93rd percentile · median 20%
• Egg20% · 71st percentile · median 16%
• Leavening5.2% · 74th percentile · median 4.4%
• Salt1.2% · 75th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

15 minutes

median 16 minutes