Maple Blueberry Scones

Joy the Baker · joythebaker.com · 2013 · 12 / about 12 scones

Against 660 scone recipes

More butter than 80% of recipes and less sugar than 76%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
Less sugar than 76% of recipes: 11% of the flour weight against the typical recipe's 20%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

3 cups all-purpose flour≈ 375 g
2 1/2 teaspoons baking powder≈ 12 g
1/2 teaspoon baking soda≈ 3 g
pinch of freshly grated nutmeg≈ 0.4 g
3/4 teaspoon salt≈ 4.5 g
3/4 cup cold unsalted butter, but into small cubes≈ 170 g
1 large egg, lightly beaten≈ 50 g
2 tablespoons pure maple syrup≈ 40 g
3/4 cup cold buttermilk≈ 183 g
1 cup fresh blueberries (you can used thawed and drained berries from the freezer although the scones will have a more purple color)≈ 148 g

Listed, but not counted in the percentages below.

3 tablespoons buttermilk for brushing the tops of the scones before baking≈ 46 g
granulated sugar for sprinkling on top before bakingn/a

flour 375 gbatter 986 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.