Air fryer scones
Samuel Goldsmith · bbcgoodfood.com · 2024 · 8
Against 660 scone recipes
More leavening than 91% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 91% of recipes: 6.3% of the flour weight against the typical recipe's 4.4%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (8)
- 175g self-raising flour plus extra for dusting175 g
- ½ tsp baking powder≈ 2.3 g
- 50g butter cut into small cubes50 g
- 2 tbsp caster sugar≈ 25 g
- ½ tsp vanilla extract≈ 2.1 g
- 90ml buttermilk or milk≈ 93 g
Toppings and extras
Listed, but not counted in the percentages below.
- milk to glazen/a
- jam and clotted cream, to serven/a
flour 175 gbatter 347 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter29% · 40th percentile · median 33%
- Liquid53% · 54th percentile · median 52%
- Sugar14% · 32nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6.3% · 93rd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 14 to 18 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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