Oatmeal Scones Recipe
baking-sense.com · 2026 · 8 scones
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.
- More sugar than 84% of recipes: 35% of the flour weight against the typical recipe's 20%.
- Liquid in the middle half of recipes: 60% of the flour weight against the typical recipe's 52%.
Ingredients (10)
- 10 oz unbleached all purpose flour (2 cups, see note)284 g
- 3 oz old fashioned rolled oats (1 cup)85 g
- 1 tablespoon baking powder≈ 14 g
- 2 oz granulated sugar (¼cup)57 g
- 1 teaspoon cinnamon≈ 2.6 g
- ½ teaspoon table salt≈ 3 g
- 3 oz unsalted butter (cold, cut into 1" chunks)85 g
- 6 oz buttermilk (¾cup)170 g
- 1 ½ oz honey (2 tablespoons)43 g
- 1 large egg≈ 50 g
flour 284 gbatter 792 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.
- Butter30% · 43rd percentile · median 33%
- Liquid60% · 64th percentile · median 52%
- Sugar35% · 85th percentile · median 20%
- Egg18% · 56th percentile · median 16%
- Leavening4.9% · 64th percentile · median 4.4%
- Salt1.1% · 63rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 20 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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