Scones Lab660 recipes
← All scone recipes

Blueberry Lemon Scones

leitesculinaria.com · 2022 · 8 scones

Against 660 scone recipes

More sugar than 90% of recipes and more butter than 76%.

See how all 660 scone recipes compare →

Get the method at leitesculinaria.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.

  • More sugar than 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
  • More butter than 76% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Butter: 45%, 79th percentileLiquid: 48%, 34th percentileSugar: 40%, 93rd percentileEgg: 20%, 71st percentileLeavening: 5.5%, 82nd percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 cups all-purpose flour (plus more for working the dough)≈ 250 g
  • 1/2 cup granulated sugar≈ 100 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 1 stick (4 oz) unsalted butter (very cold, cut into small cubes or grated)≈ 113 g
  • 1 cup fresh or frozen blueberries ((if using frozen, keep frozen, do not thaw))≈ 148 g
  • 1 large egg (cold)≈ 50 g
  • 1/2 cup heavy cream (cold, plus a few tablespoons of additional heavy cream for brushing the tops)≈ 119 g
  • 1 tablespoon lemon zest (preferably organic)≈ 6 g
  • 1 tablespoon fresh lemon juice≈ 15 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Coarse sugar (for topping (optional))n/a
  • 1 cup confectioners’ sugar≈ 120 g
  • Pinch salt≈ 0.4 g
  • 2 to 3 tablespoons fresh lemon juice≈ 37 g

flour 250 gbatter 817 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.

  • Butter45% · 79th percentile
  • Liquid48% · 34th percentile
  • Sugar40% · 93rd percentile
  • Egg20% · 71st percentile
  • Leavening5.5% · 82nd percentile
  • Salt0.8% · 48th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
10 minutes
median 16 minutes

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 660 scone recipes.