Blueberry Scones
Jeanine Donofrio · loveandlemons.com · 2024 · 8
Get the method at loveandlemons.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 butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Salt in the middle half of recipes: 1.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (10)
- 2 cups all-purpose flour (spooned and leveled)≈ 250 g
- ¼ cup cane sugar≈ 50 g
- 2 teaspoons baking powder≈ 9 g
- ½ teaspoon sea salt≈ 3 g
- ½ cup unsalted butter (1 stick, frozen)≈ 114 g
- 1½ cups blueberries≈ 222 g
- ½ cup cold buttermilk (plus more for brushing*)≈ 122 g
- 1 large egg≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- Coarse sugar (for sprinkling, optional)n/a
flour 250 gbatter 824 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% · 87th percentile · median 33%
- Liquid49% · 42nd percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 18 to 27 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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