Whole Wheat-Blueberry Scones
jamiegeller.com · 2014
Against 660 scone recipes
More sugar than 98% of recipes and more liquid than 81%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 98% of recipes: 44% of the flour weight against the typical recipe's 20%, about twice as much.
- More liquid than 81% of recipes: 73% of the flour weight against the typical recipe's 52%.
- Less butter than 77% of recipes: 23% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (7)
- 4 cups whole-wheat flour (more if needed)≈ 500 g
- 2 tablespoons baking powder≈ 28 g
- 1 teaspoon salt≈ 6 g
- 8 tablespoons unsalted butter (1 stick, cut into 1/2 inch pieces)≈ 114 g
- 1 cup packed light brown sugar≈ 220 g
- 1 cup fresh blueberries≈ 148 g
- 1 1/2 cups buttermilk (more if needed)≈ 366 g
flour 500 gbatter 1381 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.
- Butter23% · 22nd percentile · median 33%
- Liquid73% · 82nd percentile · median 52%
- Sugar44% · 99th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 325°F / 165°C
- median 400°F
- Time
- 30 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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