Gluten Free Buttermilk Scones with Currants
Eric Rusch · breadtopia.com
Against 660 scone recipes
More leavening than 97% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 97% of recipes: 7.1% of the flour weight against the typical recipe's 4.4%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 2 cups Breadtopia Gluten Free All Purpose Flour≈ 280 g
- 1/4 cup granulated sugar≈ 50 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon baking soda≈ 6 g
- 1/4 teaspoon salt≈ 1.5 g
- 1 stick (1/2 cup) unsalted butter, cold and cut into 1 tablespoon chunks≈ 113 g
- 3 tablespoons freshly grated orange zest≈ 18 g
- 1/2 cup dried currants≈ 119 g
- 2/3 cup well-shaken buttermilk≈ 163 g
- 2 tablespoons raw sugar (Turbinado or Demerara work best, but regular sugar is fine too), optional≈ 25 g
flour 280 gbatter 789 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.
- Butter40% · 71st percentile · median 33%
- Liquid58% · 63rd percentile · median 52%
- Sugar27% · 73rd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening7.1% · 97th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 20 minutes
- median 16 minutes
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