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Blueberry Scones

jamiegeller.com · 2010 · 16 Servings

Against 660 scone recipes

No butter, unlike 95% of recipes and less liquid than 76%.

See how all 660 scone recipes compare →

Get the method at jamiegeller.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.

  • No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
  • Less liquid than 76% of recipes: 43% of the flour weight against the typical recipe's 52%.
Butter: 0%, 2nd percentileLiquid: 43%, 23rd percentileSugar: 15%, 35th percentileEgg: 20%, 71st percentileLeavening: 4.1%, 42nd percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 4 cups All-purpose flour≈ 500 g
  • 6 Tbsp sugar≈ 75 g
  • 4-1/2 tsp baking powder≈ 21 g
  • 1/2 tsp salt≈ 3 g
  • 1/2 cup plus 2 tbsp cold cutter≈ 148 g
  • 2 Eggs≈ 100 g
  • 3/4 cup plus 2 tbsp milk (divided)≈ 214 g
  • 1-1/2 cups fresh or frozen blueberries≈ 222 g

flour 500 gbatter 1282 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.

  • Butter0% · 2nd percentile
  • Liquid43% · 23rd percentile
  • Sugar15% · 35th percentile
  • Egg20% · 71st percentile
  • Leavening4.1% · 42nd percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
15 minutes
median 16 minutes

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