Traditional Irish Scones
Gemma Stafford · biggerbolderbaking.com · 2015 · 8 scones
Get the method at biggerbolderbaking.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.
- Less butter than 76% of recipes: 23% of the flour weight against the typical recipe's 33%.
- Sugar in the middle half of recipes: 12% of the flour weight against the typical recipe's 20%.
Ingredients (10)
- 3 ½ cups (17 ½ oz/497 g) all-purpose flour497 g
- ¼ cup (2 oz/57 g) granulated sugar57 g
- 5 teaspoons baking powder≈ 23 g
- ¼ teaspoon salt≈ 1.5 g
- ½ cup (4 oz/115 g) butter (, cold and cubed)115 g
- ¾ cup (3 ¾ oz/106 g) currants, optional106 g
- 1 large egg (, at room temperature)≈ 50 g
- ¾ cup (6 fl oz/180 ml) whole milk≈ 183 g
- ¼ cup (2 fl oz/60 ml) heavy cream≈ 60 g
Toppings and extras
Listed, but not counted in the percentages below.
- egg wash (, for glazing)n/a
flour 497 gbatter 1092 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.
- Butter23% · 24th percentile · median 33%
- Liquid49% · 42nd percentile · median 52%
- Sugar12% · 25th percentile · median 20%
- Egg10% · 41st percentile · median 16%
- Leavening4.6% · 57th percentile · median 4.4%
- Salt0.3% · 27th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 35 minutes
- median 16 minutes
Keep exploring
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