Clementine Buttermilk Scones
completelydelicious.com · 2011 · 10 scones
Against 660 scone recipes
More butter than 80% of recipes and more salt than 95%.
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 salt than 95% of recipes: 1.8% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
Ingredients (11)
- ½ cup butter (, cold and cubed)≈ 114 g
- ½ cup buttermilk≈ 122 g
- 1 large eggs≈ 50 g
- 1 tablespoon clementine zest≈ 6 g
- 3 tablespoons clementine juice (, freshly squeezed, divided)≈ 44 g
- 2 cups all purpose flour≈ 250 g
- 3 tablespoons granulated sugar≈ 38 g
- ¾ teaspoon salt≈ 4.5 g
- 2 ½ teaspoon baking powder≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- Egg washn/a
- 1 cup powdered sugar≈ 120 g
flour 250 gbatter 639 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%
- Liquid49% · 42nd percentile · median 52%
- Sugar15% · 35th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening4.6% · 57th percentile · median 4.4%
- Salt1.8% · 96th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 12 to 15 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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