Rye & Caraway Scones
baking-sense.com · 2024 · 16 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%.
- Liquid in the middle half of recipes: 48% of the flour weight against the typical recipe's 52%.
Ingredients (9)
- 15 oz unbleached all purpose flour (3 cups, see note)425 g
- 10 oz Rye Flour (2 cups)284 g
- 1 tablespoon caraway seeds (plus more for topping)≈ 15 g
- 2 tablespoons baking powder≈ 28 g
- 1 teaspoon table salt≈ 6 g
- 6 oz unsalted butter (cold, cut into ½" cubes)170 g
- 2 large eggs≈ 100 g
- 12 oz buttermilk (1 ½cups)340 g
- 4 oz Honey (⅓ cup)113 g
flour 709 gbatter 1481 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% · 27th percentile · median 33%
- Liquid48% · 38th percentile · median 52%
- Sugar16% · 39th percentile · median 20%
- Egg14% · 47th percentile · median 16%
- Leavening3.9% · 38th percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 10 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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