Raspberry Scones
chefsavvy.com · 2025 · 8 scones
Against 660 scone recipes
More butter than 80% of recipes and more leavening than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (12)
- 2 cups all purpose flour≈ 250 g
- 1/4 cup granulated sugar≈ 50 g
- 1/4 tsp salt≈ 1.5 g
- 1 tbsp baking powder≈ 14 g
- 1/2 cup unsalted butter, cold and cubed≈ 114 g
- 1 large egg≈ 50 g
- 1/2 cup milk≈ 122 g
- 1 cup raspberries, fresh or frozen≈ 125 g
- 1 tbsp heavy cream≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup powdered sugar≈ 60 g
- 2 tsp milk≈ 10 g
- 1 tsp almond extract≈ 4.2 g
flour 250 gbatter 741 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.
- Butter45% · 87th percentile · median 33%
- Liquid55% · 57th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 20 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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