Blueberry Scones with Lemon Glaze

Ingredients (17)

• 1 ½ cups white whole wheat flour≈ 192 g
• 1 cup all-purpose flour≈ 125 g
• ½ teaspoon kosher salt≈ 2 g
• 1 tablespoon baking powder≈ 14 g
• ½ teaspoon baking soda≈ 3 g
• ¼ cup granulated sugar≈ 50 g
• 1 teaspoon lemon zest≈ 2 g
• 4 ounces unsalted butter (cold, 1-stick)113 g
• 1 large egg (beaten)≈ 50 g
• ½ cup greek yogurt (non-fat )≈ 123 g
• 6 tablespoons whole milk≈ 92 g
• 2 teaspoons vanilla extract (pure )≈ 8 g
• 1 cup blueberries (fresh or frozen plus extra for topping)≈ 148 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 teaspoon whole milk≈ 5 g
• ¾ cup confectioners' sugar≈ 90 g
• 1 tablespoon lemon juice ( plus lemon zest for sprinkling)≈ 15 g
• 1 tablespoon greek yogurt (non-fat yogurt, or whole milk )≈ 15 g

flour 317 gbatter 922 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% · 60th percentile · median 33%
• Liquid68% · 78th percentile · median 52%
• Sugar16% · 37th percentile · median 20%
• Egg16% · 50th percentile · median 16%
• Leavening5.3% · 75th percentile · median 4.4%
• Salt0.6% · 37th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

15 to 16 minutes

median 16 minutes