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Fluffy and Delicate: 8 Tips for Making the Softest Scones Ever

bakingkneads.com · 2022

Against 660 scone recipes

More liquid than 93% of recipes and more salt than 85%.

See how all 660 scone recipes compare →

Get the method at bakingkneads.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 liquid than 93% of recipes: 94% of the flour weight against the typical recipe's 52%.
  • More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
Butter: 28%, 38th percentileLiquid: 94%, 94th percentileSugar: 15%, 33rd percentileEgg: 15%, 49th percentileLeavening: 4%, 40th percentileSalt: 1.3%, 87th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 3 cups cake flour≈ 342 g
  • 1/4 cup white sugar≈ 50 g
  • 3 teaspoons baking powder≈ 14 g
  • ¾ teaspoon salt≈ 4.5 g
  • 5 tablespoons butter≈ 71 g
  • 2 tablespoons shortening≈ 26 g
  • 1 egg≈ 50 g
  • ⅔ cup buttermilk≈ 163 g
  • ⅔ cup heavy cream≈ 159 g

flour 342 gbatter 878 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.

  • Butter28% · 38th percentile
  • Liquid94% · 94th percentile
  • Sugar15% · 33rd percentile
  • Egg15% · 49th percentile
  • Leavening4% · 40th percentile
  • Salt1.3% · 87th percentile

Oven

Temperature
420°F / 215°C
median 400°F
Time
15 minutes
median 16 minutes

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