Lemony Buttermilk Currant Scones

Alexandra Stafford · alexandracooks.com · 2012 · 6 to 8

Against 660 scone recipes

More butter than 96% of recipes and more salt than 96%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

More butter than 96% of recipes: 49% of the flour weight against the typical recipe's 33%.
More salt than 96% of recipes: 2% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
More liquid than 87% of recipes: 79% of the flour weight against the typical recipe's 52%.
Less leavening than 88% of recipes: 2.6% of the flour weight against the typical recipe's 4.4%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/3 cup (50 g) Zante currants50 g
1/4 cup (55 g) sugar55 g
zest of one lemonn/a
2 1/3 cups (304 g) all-purpose flour304 g
1.5 teaspoons (5 g) baking powder5 g
0.5 teaspoon (3 g) baking soda3 g
1.5 teaspoons (6 g) kosher salt, see notes above6 g
1/2 cup plus 1 tablespoon (130 g) cold, unsalted butter (or salted… I always use salted)130 g
3/4 to 1 cup (180 to 240 g) buttermilk240 g
1 to 1.5 tablespoons melted butter≈ 18 g

Listed, but not counted in the percentages below.

sugar for sprinkling: turbinado makes for an especially pretty and tasty crust, see notes aboven/a

flour 304 gbatter 811 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

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