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Blueberry Sourdough Scones

savorthebest.com · 2023 · 16 small scones

Against 660 scone recipes

Less liquid than 99% of recipes and more sugar than 87%.

See how all 660 scone recipes compare →

Get the method at savorthebest.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.

  • Less liquid than 99% of recipes: 16% of the flour weight against the typical recipe's 52%, about half as much.
  • More sugar than 87% of recipes: 37% of the flour weight against the typical recipe's 20%.
  • Butter in the middle half of recipes: 42% of the flour weight against the typical recipe's 33%.
Butter: 42%, 73rd percentileLiquid: 16%, 0th percentileSugar: 37%, 88th percentileEgg: 19%, 58th percentileLeavening: 4.8%, 61st percentileSalt: 1.1%, 63rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2¼ cups all-purpose flour (270 grams )270 g
  • ½ cup granulated sugar (100 grams )100 g
  • 2½ teaspoons baking powder≈ 12 g
  • ¼ teaspoon baking soda≈ 1.5 g
  • ½ teaspoon salt≈ 3 g
  • zest from 1 lemonn/a
  • ½ cup butter (cold; 113 grams )113 g
  • ½ cup sourdough discard (120 grams )120 g
  • 3 tablespoons heavy cream (or buttermilk, chilled 43 grams )43 g
  • 1 large egg≈ 50 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1¼ cups fresh or frozen blueberries≈ 185 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons heavy cream≈ 30 g
  • 2 tablespoons coarse sugar≈ 25 g
  • ¾ cup powdered sugar (120 grams )120 g
  • 2 to 3 tablespoons fresh lemon juice≈ 37 g

flour 270 gbatter 901 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.

  • Butter42% · 73rd percentile
  • Liquid16% · 0th percentile
  • Sugar37% · 88th percentile
  • Egg19% · 58th percentile
  • Leavening4.8% · 61st percentile
  • Salt1.1% · 63rd percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
20 to 30 minutes
median 16 minutes

Keep exploring

Recipes most like this one

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

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