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Lemon Blueberry Scones

momontimeout.com · 2018 · 6 scones

Against 660 scone recipes

More liquid than 85% of recipes and more sugar than 76%.

See how all 660 scone recipes compare →

Get the method at momontimeout.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 liquid than 85% of recipes: 77% of the flour weight against the typical recipe's 52%.
  • More sugar than 76% of recipes: 30% of the flour weight against the typical recipe's 20%.
Butter: 34%, 56th percentileLiquid: 77%, 86th percentileSugar: 30%, 78th percentileEgg: 20%, 71st percentileLeavening: 3.7%, 30th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 2 cups all purpose flour≈ 250 g
  • ¼ cup granulated sugar≈ 50 g
  • 2 teaspoon baking powder≈ 9 g
  • ½ teaspoon table salt≈ 3 g
  • 6 tablespoons unsalted butter (very cold, cut into small cubes)≈ 85 g
  • 1 cup blueberries≈ 148 g
  • 3 tablespoons lemon zest≈ 18 g
  • ¾ cup heavy cream (very cold)≈ 179 g
  • 1 egg (large)≈ 50 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1 tablespoon heavy cream (very cold)≈ 15 g
  • 2 tablespoons sanding sugar (optional)≈ 25 g

flour 250 gbatter 840 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.

  • Butter34% · 56th percentile
  • Liquid77% · 86th percentile
  • Sugar30% · 78th percentile
  • Egg20% · 71st percentile
  • Leavening3.7% · 30th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
16 to 19 minutes
median 16 minutes

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