Classic scones with jam & clotted cream
Jane Hornby · bbcgoodfood.com · 2025 · 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).
- Less sugar than 76% of recipes: 11% of the flour weight against the typical recipe's 20%, about half as much.
Ingredients (9)
- 350g self-raising flour plus more for dusting350 g
- 1 tsp baking powder≈ 4.6 g
- 85g butter cut into cubes85 g
- 3 tbsp caster sugar≈ 38 g
- 175ml milk≈ 181 g
- 1 tsp vanilla extract≈ 4.2 g
- squeeze lemon juice (see tips below)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- beaten egg to glazen/a
- jam and clotted cream to serven/a
flour 350 gbatter 662 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.
- Butter24% · 30th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar11% · 23rd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6.3% · 93rd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°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.
Do something with it
Or browse all 660 scone recipes.