Sourdough Scone Recipe
baking-sense.com · 2019 · 18 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.
- Less liquid than 87% of recipes: 36% of the flour weight against the typical recipe's 52%.
- Butter in the middle half of recipes: 27% of the flour weight against the typical recipe's 33%.
Ingredients (9)
- 22 ½ oz unbleached all purpose flour ( 4 ½ cups, see note)638 g
- 2 tablespoons baking powder≈ 28 g
- 4 oz granulated sugar (½ cup)113 g
- 1 teaspoon salt≈ 6 g
- 6 oz unsalted butter (cold, cut into 1" chunks)170 g
- 8 oz buttermilk (1 cup)227 g
- 8 oz sourdough discard (1 cup)227 g
- 2 eggs≈ 100 g
Toppings and extras
Listed, but not counted in the percentages below.
- Demerara Sugar for sprinklingn/a
flour 638 gbatter 1509 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.
- Butter27% · 35th percentile · median 33%
- Liquid36% · 12th percentile · median 52%
- Sugar18% · 44th percentile · median 20%
- Egg16% · 50th percentile · median 16%
- Leavening4.3% · 46th percentile · median 4.4%
- Salt0.9% · 53rd 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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