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Banana Scones

baking-sense.com · 2026 · 8 scones

Against 660 scone recipes

Less liquid than 91% of recipes and more sugar than 90%.

See how all 660 scone recipes compare →

Get the method at baking-sense.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 91% of recipes: 32% of the flour weight against the typical recipe's 52%.
  • More sugar than 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
Butter: 32%, 48th percentileLiquid: 32%, 8th percentileSugar: 40%, 93rd percentileEgg: 14%, 47th percentileLeavening: 3.9%, 38th percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 4 oz unsalted butter (cold)113 g
  • 12 ½ oz unbleached all purpose flour (2 ½ cups, see note)354 g
  • 5 oz granulated sugar (½ cup + 2 Tbl)142 g
  • 1 tablespoon baking powder≈ 14 g
  • ½ teaspoon salt≈ 3 g
  • ⅛ teaspoon ground cloves≈ 0.3 g
  • ⅛ teaspoon ground nutmeg≈ 0.3 g
  • 2 oz walnuts (roughly chopped)57 g
  • 6 oz ripe bananas170 g
  • 4 oz buttermilk (½ cup)113 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 large egg≈ 50 g

flour 354 gbatter 1021 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.

  • Butter32% · 48th percentile
  • Liquid32% · 8th percentile
  • Sugar40% · 93rd percentile
  • Egg14% · 47th percentile
  • Leavening3.9% · 38th percentile
  • Salt0.8% · 48th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
15 to 18 minutes
median 16 minutes

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