Irish Butter Scones
12tomatoes.com · Yields 8
Against 660 scone recipes
More egg than 86% of recipes and less leavening than 78%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
- Less leavening than 78% of recipes: 3.2% of the flour weight against the typical recipe's 4.4%.
- Sugar in the middle half of recipes: 11% of the flour weight against the typical recipe's 20%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 3 1/2 cups all-purpose flour≈ 438 g
- 1/4 cup granulated sugar≈ 50 g
- 1 tablespoon baking powder≈ 14 g
- 1/4 teaspoon kosher salt≈ 1 g
- 1/2 cup (1 stick) unsalted butter, cold≈ 114 g
- 1 cup whole milk≈ 244 g
- 2 eggs≈ 100 g
Toppings and extras
Listed, but not counted in the percentages below.
- Demerara or additional sugar for toppingn/a
flour 438 gbatter 960 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.
- Butter26% · 33rd percentile · median 33%
- Liquid56% · 58th percentile · median 52%
- Sugar11% · 25th percentile · median 20%
- Egg23% · 87th percentile · median 16%
- Leavening3.2% · 21st percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 475°F / 245°C
- median 400°F
- Time
- 14 to 16 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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