Delicious Honey, Rye & Raisin Scone Recipe | Get the PB & J Out! - ChainBaker
ChainBaker · chainbaker.com · 2023
Against 660 scone recipes
More egg than 97% of recipes and less sugar than 82%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 97% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Less sugar than 82% of recipes: 8% of the flour weight against the typical recipe's 20%, about half as much.
- More liquid than 77% of recipes: 68% of the flour weight against the typical recipe's 52%.
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
Ingredients (11)
- 125g (4.4oz) wholegrain (dark) rye flour125 g
- 125g (4.4oz) white wheat flour (all purpose or cake flour)125 g
- 3g (0.1oz) salt3 g
- 40g (1.4oz) raisins, currants, cranberries, chocolate chips, or chopped nuts40 g
- 4g (0.14oz) toasted anise seeds4 g
- 12g (0.42oz) baking powder or 6g (0.21oz) baking soda12 g
- 1 egg (around 50g; 1.75oz)50 g
- 170g (6oz) buttermilk170 g
- 20g (0.7oz) honey20 g
- 60g (2.1oz) cold butter (if you choose to use it)60 g
- 1 egg for glazing≈ 50 g
flour 250 gbatter 659 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.
- Butter24% · 27th percentile · median 33%
- Liquid68% · 78th percentile · median 52%
- Sugar8% · 17th percentile · median 20%
- Egg40% · 98th percentile · median 16%
- Leavening4.8% · 61st percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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