Sweet Corn Scones Recipe
baking-sense.com · 2017 · 18 scones
Against 660 scone recipes
Close to the middle of 660 scone recipes on every ingredient.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
- Salt in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.8%.
Ingredients (12)
- 4 oz corn kernels (1 cup, fresh or frozen)113 g
- Finely grated zest & juice of 1 limen/a
- 14 oz buttermilk (1 ¾ cups)397 g
- 2 large eggs≈ 100 g
- ½ teaspoon vanilla≈ 2.1 g
- 20 oz unbleached all purpose flour (4 cups, see note)567 g
- 5½ oz stone ground cornmeal (1 cup)156 g
- 4 oz granulated sugar (½ cup)113 g
- 2 tablespoons baking powder≈ 28 g
- ½ teaspoon salt≈ 3 g
- ½ teaspoon ground cinnamon≈ 1.3 g
- 6 oz unsalted butter (cold, cut into 1" chunks)170 g
flour 723 gbatter 1651 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.
- Butter24% · 25th percentile · median 33%
- Liquid55% · 57th percentile · median 52%
- Sugar16% · 37th percentile · median 20%
- Egg14% · 46th percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt0.4% · 29th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 10 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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