Gemma's Best-Ever Irish Scones Recipe
Gemma Stafford · biggerbolderbaking.com · 2022 · 12 scones
Against 660 scone recipes
More leavening than 96% 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 96% of recipes: 7% 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).
- Liquid in the middle half of recipes: 45% of the flour weight against the typical recipe's 52%.
Ingredients (7)
- 4 ⅔ cups(1lb 8oz/680 g) self-raising flour680 g
- ¾ cup (6 oz/170 g) butter, (frozen)170 g
- ½ cup (4 oz/115 g) granulated sugar115 g
- 3 level teaspoons baking powder≈ 14 g
- 1 cup (5 oz/142 g) raisins142 g
- 2 large eggs ((beaten))≈ 100 g
- 1 ¼ cup (10 fl oz/300 ml) whole milk≈ 305 g
flour 680 gbatter 1526 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.
- Butter25% · 32nd percentile · median 33%
- Liquid45% · 26th percentile · median 52%
- Sugar17% · 42nd percentile · median 20%
- Egg15% · 49th percentile · median 16%
- Leavening7% · 97th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 22 to 26 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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