Scone Master Recipe
Baker Bettie · bakerbettie.com · 2018 · 8
Against 660 scone recipes
More butter than 93% of recipes and more sugar than 96%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 93% of recipes: 47% of the flour weight against the typical recipe's 33%.
- More sugar than 96% of recipes: 42% of the flour weight against the typical recipe's 20%, about twice as much.
- More egg than 81% of recipes: 21% of the flour weight against the typical recipe's 16%.
Ingredients (8)
- 240 grams (2 cups) all-purpose flour240 g
- 100 grams (½ cup) granulated sugar100 g
- 10 grams (1 tablespoon) baking powder10 g
- ½ teaspoon kosher salt≈ 2 g
- 113 grams (½ cup, 1 stick) unsalted butter, very cold & cut into small cubes113 g
- 1 large egg, cold≈ 50 g
- 117 grams (½ cup, 120 ml) heavy cream, cold117 g
Toppings and extras
Listed, but not counted in the percentages below.
- a few tablespoons of additional heavy cream for brushing the topsn/a
flour 240 gbatter 632 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.
- Butter47% · 95th percentile · median 33%
- Liquid49% · 42nd percentile · median 52%
- Sugar42% · 98th percentile · median 20%
- Egg21% · 83rd percentile · median 16%
- Leavening4.2% · 44th percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 10 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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