Utah Scones
chelseasmessyapron.com · 2020 · 8 scones
Against 660 scone recipes
Less butter than 92% of recipes and more liquid than 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 92% of recipes: 14% of the flour weight against the typical recipe's 33%, about half as much.
- More liquid than 91% of recipes: 84% of the flour weight against the typical recipe's 52%.
- Less sugar than 89% of recipes: 2.9% of the flour weight against the typical recipe's 20%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (9)
- 2 tablespoons unsalted butter (melted)≈ 28 g
- 2-1/3 cups all-purpose flour≈ 292 g
- 2 teaspoons baking powder≈ 9 g
- 2 teaspoons granulated sugar≈ 8 g
- 1/2 teaspoon instant yeast (or active dry yeast)≈ 1.6 g
- 1/2 teaspoon salt≈ 3 g
- 1 cup warm milk (I use whole milk)≈ 244 g
- 1 tablespoon vegetable oil (plus more for frying)≈ 14 g
- Toppings as desired (see note 2; pick what sounds best to you!)n/a
flour 292 gbatter 600 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.
- Butter14% · 8th percentile · median 33%
- Liquid84% · 91st percentile · median 52%
- Sugar2.9% · 10th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.2% · 21st percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 8 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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