Blueberry Scones Recipe
preppykitchen.com · 2021 · 8 scones
Against 660 scone recipes
More butter than 93% of recipes and more liquid than 83%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 93% of recipes: 47% of the flour weight against the typical recipe's 33%.
- More liquid than 83% of recipes: 74% of the flour weight against the typical recipe's 52%.
- More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
- More egg than 81% of recipes: 21% of the flour weight against the typical recipe's 16%.
Ingredients (9)
- 2 cups all-purpose flour ((240g))240 g
- ⅓ cup granulated sugar (plus more for sprinkling (66g))66 g
- 2 teaspoons baking powder≈ 9 g
- ½ teaspoon salt≈ 3 g
- ½ cup cold unsalted butter (cubed (113g))113 g
- 1 cup fresh or frozen blueberries ((6 ounces/170g))170 g
- Zest of 1 lemonn/a
- ¾ cup cold heavy cream ((180mL))≈ 179 g
- 1 cold large egg≈ 50 g
flour 240 gbatter 830 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.
- Butter47% · 95th percentile · median 33%
- Liquid74% · 83rd percentile · median 52%
- Sugar28% · 74th percentile · median 20%
- Egg21% · 83rd percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt1.3% · 87th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 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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