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Cinnamon Roll Sourdough Discard Scones Recipe

Faith Gorsky · anediblemosaic.com · 2024 · 8 scones

Against 660 scone recipes

More sugar than 90% of recipes and more butter than 80%.

See how all 660 scone recipes compare →

Get the method at anediblemosaic.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 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
  • More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • More salt than 95% of recipes: 1.8% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 45%, 87th percentileLiquid: 49%, 42nd percentileSugar: 40%, 93rd percentileEgg: 0%, 19th percentileLeavening: 4.6%, 57th percentileSalt: 1.8%, 96th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 150 grams sourdough discard (or sourdough starter (100% hydration; use it chilled straight from the fridge))150 g
  • 1/2 cup full-fat buttermilk (chilled)≈ 122 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1/4 teaspoon almond extract≈ 1.1 g
  • 250 grams all-purpose flour (plus more for rolling out the dough (250 grams is about 2 cups + 2 teaspoons))250 g
  • 100 grams granulated white sugar ((100 grams is about 1/2 cup))100 g
  • 2 1/2 teaspoons baking powder≈ 12 g
  • 3/4 teaspoon salt≈ 4.5 g
  • 1/2 cup unsalted butter (chilled and diced)≈ 114 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 tablespoons light brown sugar (lightly packed)≈ 83 g
  • 2 tablespoons unsalted butter (at room temperature)≈ 28 g
  • 1 tablespoon all-purpose flour≈ 8 g
  • 1 tablespoon ground cinnamon≈ 8 g
  • 1/8 teaspoon salt≈ 0.8 g
  • 1 tablespoon heavy whipping cream (for brushing on top)≈ 15 g
  • 1 tablespoon raw sugar (for sprinkling on top)≈ 13 g
  • 1/2 cup powdered sugar≈ 60 g
  • 1 tablespoon whole milk (or more or less to achieve your desired consistency)≈ 15 g
  • 1/4 teaspoon pure vanilla extract≈ 1.1 g

flour 250 gbatter 761 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% · 87th percentile
  • Liquid49% · 42nd percentile
  • Sugar40% · 93rd percentile
  • Egg0% · 19th percentile
  • Leavening4.6% · 57th percentile
  • Salt1.8% · 96th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
18 minutes
median 16 minutes

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