Blueberry Lemon Scones
Amanda Rettke-iambaker.net · iambaker.net · 2019 · 6 scones
Against 660 scone recipes
More egg than 93% of recipes and less liquid than 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 93% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
- Less liquid than 86% of recipes: 36% of the flour weight against the typical recipe's 52%.
- More sugar than 79% of recipes: 32% of the flour weight against the typical recipe's 20%.
Ingredients (11)
- 1 cup frozen blueberries, (sprinkled with flour)≈ 148 g
- 2 ½ cups (313 g) all-purpose flour313 g
- ½ cup (100 g) granulated sugar100 g
- ¾ teaspoon kosher salt≈ 3 g
- 1 tablespoon baking powder≈ 14 g
- ½ cup (113 g) cold butter, (grated)113 g
- 2 large eggs≈ 100 g
- 1 teaspoon lemon extract≈ 4.2 g
- ½-⅔ cup (113 g-152 g) heavy cream113 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons heavy cream, (brushed on)≈ 30 g
- 2 tablespoons turbinado sugar≈ 28 g
flour 313 gbatter 908 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.
- Butter36% · 61st percentile · median 33%
- Liquid36% · 13th percentile · median 52%
- Sugar32% · 80th percentile · median 20%
- Egg32% · 94th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 18 to 23 minutes
- median 16 minutes
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