Blueberry Scones
lecremedelacrumb.com · 2024 · 8 servings
Against 660 scone recipes
More liquid than 96% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 96% of recipes: 98% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 2 cups flour≈ 250 g
- 3 tbsp sugar≈ 38 g
- 1 ½ tsp baking powder≈ 7 g
- ½ tsp baking soda≈ 3 g
- ¼ tsp salt≈ 1.5 g
- zest of 1 lemonn/a
- 5 tbsp cubed butter (cold from the refrigerator)≈ 71 g
- 1 cup blueberries≈ 148 g
- 1 cup buttermilk≈ 244 g
Toppings and extras
Listed, but not counted in the percentages below.
- turbinado sugar (for sprinkling)n/a
flour 250 gbatter 762 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.
- Butter28% · 39th percentile · median 33%
- Liquid98% · 97th percentile · median 52%
- Sugar15% · 35th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4% · 40th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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