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Strawberries and Cream Scones

Bettie · bakerbettie.com · 2018 · 8

Against 660 scone recipes

More sugar than 96% of recipes and more salt than 91%.

See how all 660 scone recipes compare →

Get the method at bakerbettie.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 96% of recipes: 41% of the flour weight against the typical recipe's 20%, about twice as much.
  • More salt than 91% of recipes: 1.5% of the flour weight against the typical recipe's 0.8%.
  • More leavening than 87% of recipes: 5.8% of the flour weight against the typical recipe's 4.4%.
  • More egg than 83% of recipes: 21% of the flour weight against the typical recipe's 16%.
Butter: 35%, 59th percentileLiquid: 50%, 46th percentileSugar: 41%, 97th percentileEgg: 21%, 84th percentileLeavening: 5.8%, 89th percentileSalt: 1.5%, 92nd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 cups (8.5 oz, 238 gr) all-purpose flour238 g
  • 1/2 cup (3.5 oz, 98 gr) granulated sugar98 g
  • 1 TBSP baking powder≈ 14 g
  • 3/4 tsp Morton kosher salt (use 1 1/2 tsp if using Diamond Kosher)≈ 3.6 g
  • 6 TBSP (3 oz, 84 gr) very cold unsalted butter, cut into small cubes84 g
  • 1 cup (about 6 oz, 168 gr) strawberries, rinsed and diced168 g
  • 1 large egg, cold≈ 50 g
  • 1 tsp lemon juice (optional, helps the strawberry flavor pop)≈ 4.9 g
  • 1 tsp lemon zest (optional or replace with vanilla extract)≈ 2 g
  • 1/2 cup (4 fl oz, 118 ml) heavy cream, cold≈ 119 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (126 gr) powdered, confectioners, or icing sugar126 g
  • 2-4 TBSP (30-59 ml) milk (or lemon juice for a more tart scone)≈ 46 g
  • 1 tsp vanilla extract (omit if making lemon glaze)≈ 4.2 g

flour 238 gbatter 781 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.

  • Butter35% · 59th percentile
  • Liquid50% · 46th percentile
  • Sugar41% · 97th percentile
  • Egg21% · 84th percentile
  • Leavening5.8% · 89th percentile
  • Salt1.5% · 92nd percentile

Oven

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

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