Scones Lab660 recipes
← All scone recipes

Lemon Ricotta Scones

Ashley Manila · bakerbynature.com · 2016 · 8 scones

Against 660 scone recipes

Less liquid than 83% of recipes and more leavening than 75%.

See how all 660 scone recipes compare →

Get the method at bakerbynature.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.

  • Less liquid than 83% of recipes: 38% of the flour weight against the typical recipe's 52%.
  • More leavening than 75% of recipes: 5.4% of the flour weight against the typical recipe's 4.4%.
Butter: 36%, 63rd percentileLiquid: 38%, 16th percentileSugar: 21%, 56th percentileEgg: 16%, 52nd percentileLeavening: 5.4%, 76th percentileSalt: 1%, 57th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 2 and 1/2 cups all-purpose flour≈ 313 g
  • 1/2 teaspoon salt (kosher or table salt is fine)≈ 3 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/3 cup granulated sugar≈ 67 g
  • 2 teaspoons lemon zest≈ 4 g
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces≈ 113 g
  • 1 large egg, lightly beaten≈ 50 g
  • 1/2 cup (Whole Milk) ricotta cheese≈ 119 g
  • 3 tablespoons fresh lemon juice≈ 44 g
  • 1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)≈ 2.1 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg, beaten≈ 50 g
  • 1 teaspoon milk or water≈ 5 g
  • 2 teaspoons granulated sugar≈ 8 g
  • 2 tablespoons sugar, for sprinkling≈ 25 g
  • 2 tablespoons fresh lemon juice≈ 30 g
  • 1 teaspoon lemon zest≈ 2 g
  • 3/4 cup confectioners sugar≈ 90 g

flour 313 gbatter 731 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% · 63rd percentile
  • Liquid38% · 16th percentile
  • Sugar21% · 56th percentile
  • Egg16% · 52nd percentile
  • Leavening5.4% · 76th percentile
  • Salt1% · 57th percentile

Oven

Temperature
not stated
median 400°F
Time
18 to 20 minutes
median 16 minutes

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 660 scone recipes.