Cheese & pickle scones
Helena Busiakiewicz · bbcgoodfood.com · 2024 · 8
Against 660 scone recipes
No sugar, unlike 91% of recipes and less butter than 88%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- Less butter than 88% of recipes: 17% of the flour weight against the typical recipe's 33%, about half as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More leavening than 87% of recipes: 5.7% of the flour weight against the typical recipe's 4.4%.
Ingredients (7)
- 350g self-raising flour350 g
- ½ tsp baking powder≈ 2.3 g
- 60g salted butter cold, cut into cubes60 g
- 200ml buttermilk plus a little extra for brushing≈ 206 g
- 1 egg beaten≈ 50 g
- 100g pickles finely chopped with 1 tbsp of the brine100 g
- 125g red leicester cheese (or vegetarian alternative), cut into small cubes125 g
flour 350 gbatter 894 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.
- Butter17% · 11th percentile · median 33%
- Liquid59% · 64th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg14% · 48th percentile · median 16%
- Leavening5.7% · 88th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 25 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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