Strawberry Buttermilk Scones
Bake to the roots · baketotheroots.de · 2026 · 8
Against 660 scone recipes
No butter, unlike 95% of recipes and more liquid than 96%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- More liquid than 96% of recipes: 97% of the flour weight against the typical recipe's 52%.
- Less sugar than 85% of recipes: 5.2% of the flour weight against the typical recipe's 20%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 17 oz. (480g) spelt flour*480 g
- 2 tbsp. sugar (fine)*≈ 25 g
- 4 tsp. baking powder≈ 18 g
- 1/2 tsp. salt≈ 3 g
- 1 cup (240ml) buttermilk≈ 244 g
- 1/2 cup (120ml) heavy cream≈ 119 g
- 3.4 fl. oz. (100ml) sparkling water≈ 101 g
- 1 tsp. lemon paste*≈ 4.9 g
- 5.3 oz. (150g) strawberry compote or chopped strawberries150 g
Toppings and extras
Listed, but not counted in the percentages below.
- 100g confectioners‘ sugar*1 tbsp. lemon juice (plus a little more if needed)some freeze-dried strawberries* (optional)100 g
flour 480 gbatter 1145 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.
- Butter0% · 2nd percentile · median 33%
- Liquid97% · 97th percentile · median 52%
- Sugar5.2% · 14th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 30 to 35 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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