Scones Lab660 recipes
← All scone recipes

Blackberry Scones

teakandthyme.com · 2024 · 8 scones

Against 660 scone recipes

More salt than 98% of recipes and more sugar than 90%.

See how all 660 scone recipes compare →

Get the method at teakandthyme.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 salt than 98% of recipes: 2.3% of the flour weight against the typical recipe's 0.8%, about 3 times as much.
  • More sugar than 90% of recipes: 39% of the flour weight against the typical recipe's 20%, about twice as much.
  • Less liquid than 81% of recipes: 39% of the flour weight against the typical recipe's 52%.
  • More butter than 75% of recipes: 45% of the flour weight against the typical recipe's 33%.
Butter: 45%, 76th percentileLiquid: 39%, 18th percentileSugar: 39%, 90th percentileEgg: 19%, 60th percentileLeavening: 5.4%, 76th percentileSalt: 2.3%, 98th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 250 g all-purpose flour250 g
  • 100 g granulated sugar100 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 teaspoon salt≈ 6 g
  • 115 g unsalted butter (cold and cubed)115 g
  • 1 large egg (cold)≈ 50 g
  • 100 g heavy cream (cold)100 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 150 g blackberries (fresh or frozen (see notes), roughly chopped)150 g
  • 1 tablespoon all-purpose flour (to coat blackberries)≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons heavy cream (for brushing)≈ 30 g
  • 3 tablespoons coarse sugar (for sprinkling)≈ 38 g
  • 30 g blackberries (fresh or thawed)30 g
  • 50 g powdered sugar50 g

flour 258 gbatter 797 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% · 76th percentile
  • Liquid39% · 18th percentile
  • Sugar39% · 90th percentile
  • Egg19% · 60th percentile
  • Leavening5.4% · 76th percentile
  • Salt2.3% · 98th percentile

Oven

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

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 660 scone recipes.