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Lemon Ginger Scones

12tomatoes.com · Makes 8 scones

Against 660 scone recipes

More sugar than 84% of recipes and no egg, unlike 62%.

See how all 660 scone recipes compare →

Get the method at 12tomatoes.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 sugar than 84% of recipes: 34% of the flour weight against the typical recipe's 20%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 36%, 65th percentileLiquid: 51%, 49th percentileSugar: 34%, 84th percentileEgg: 0%, 19th percentileLeavening: 4.4%, 50th percentileSalt: 0.5%, 31st percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1/4 cup granulated sugar≈ 50 g
  • 2 1/2 cups flour, plus extra for flouring≈ 313 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/4 teaspoon ground dried ginger≈ 0.7 g
  • 8 tablespoons (1 stick) unsalted butter, cold≈ 114 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1 teaspoon lemon extract≈ 4.2 g
  • 2/3 cup heavy cream≈ 159 g
  • zest of 1 lemonn/a
  • 5 tablespoons ginger paste or minced ginger≈ 39 g
  • 1/4 cup turbinado sugar≈ 55 g

flour 313 gbatter 757 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.

  • Butter36% · 65th percentile
  • Liquid51% · 49th percentile
  • Sugar34% · 84th percentile
  • Egg0% · 19th percentile
  • Leavening4.4% · 50th percentile
  • Salt0.5% · 31st percentile

Oven

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

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