Blueberry Scones

Ingredients (16)

• 2 1/2 cups all-purpose flour≈ 313 g
• 1/2 cup granulated sugar≈ 100 g
• 1 tablespoons baking powder≈ 14 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/4 teaspoon salt≈ 1.5 g
• 6 tablespoons cold butter (cut into pieces)≈ 85 g
• 1 cup cold heavy cream (plus 2 tablespoons)≈ 268 g
• 1 large egg≈ 50 g
• 1 teaspoon pure vanilla extract≈ 4.2 g
• 1 cup blueberries≈ 148 g

Toppings and extras

Listed, but not counted in the percentages below.

• 3 tablespoons all-purpose flour≈ 23 g
• 3 tablespoons brown sugar≈ 41 g
• 2 tablespoons cold unsalted butter≈ 28 g
• 1 1/2 cups confectioner's sugar≈ 300 g
• 2 tablespoons milk≈ 31 g
• 1/2 teaspoon pure vanilla extract≈ 2.1 g

flour 313 gbatter 986 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.

• Butter27% · 36th percentile · median 33%
• Liquid86% · 92nd percentile · median 52%
• Sugar32% · 81st percentile · median 20%
• Egg16% · 52nd percentile · median 16%
• Leavening5.4% · 76th percentile · median 4.4%
• Salt0.5% · 31st percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

20 minutes

median 16 minutes