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Blueberry Scones

Val Goodrich · tasteofhome.com · 2018 · 16 scones

Against 660 scone recipes

Less liquid than 76% of recipes.

See how all 660 scone recipes compare →

Get the method at tasteofhome.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 76% of recipes: 43% of the flour weight against the typical recipe's 52%.
  • Egg in the middle half of recipes: 20% of the flour weight against the typical recipe's 16%.
Butter: 28%, 39th percentileLiquid: 43%, 23rd percentileSugar: 15%, 35th percentileEgg: 20%, 71st percentileLeavening: 4.1%, 42nd percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 4 cups all-purpose flour≈ 500 g
  • 6 tablespoons sugar≈ 75 g
  • 4-1/2 teaspoons baking powder≈ 21 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup plus 2 tablespoons cold butter≈ 142 g
  • 2 large eggs≈ 100 g
  • 3/4 cup plus 2 tablespoons whole milk, divided≈ 214 g
  • 1-1/2 cups fresh or frozen blueberries≈ 222 g

flour 500 gbatter 1276 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.

  • Butter28% · 39th percentile
  • Liquid43% · 23rd percentile
  • Sugar15% · 35th percentile
  • Egg20% · 71st percentile
  • Leavening4.1% · 42nd percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
15 to 20 minutes
median 16 minutes

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