Lemon Raspberry Scones

Ingredients (14)

• 1/3 cup granulated sugar≈ 67 g
• zest of two medium lemonsn/a
• 2 cups all-purpose flour≈ 250 g
• 1 1/2 teaspoons baking powder≈ 7 g
• 1/2 teaspoon salt≈ 3 g
• 8 tablespoons unsalted butter (frozen)≈ 114 g
• 1/2 cup + 2 tablespoons lemon-flavored Greek Yogurt (I recommend whole milk yogurt, or sour cream)≈ 153 g
• 1 large egg≈ 50 g
• 1 teaspoon pure vanilla extract≈ 4.2 g
• 2/3 cups fresh raspberries≈ 83 g

Toppings and extras

Listed, but not counted in the percentages below.

• 3 tablespoons unsalted butter (melted)≈ 43 g
• 1 cup confectioners’ sugar (sifted)≈ 120 g
• 1/2 teaspoon pure vanilla extract≈ 2.1 g
• 2 tablespoons freshly squeezed lemon juice≈ 30 g

flour 250 gbatter 731 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%
• Liquid61% · 65th percentile · median 52%
• Sugar27% · 70th percentile · median 20%
• Egg20% · 71st percentile · median 16%
• Leavening2.8% · 14th percentile · median 4.4%
• Salt1.2% · 75th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

15 to 17 minutes

median 16 minutes