Strawberry Yogurt Scones

Ingredients (15)

• 2 cups all-purpose flour≈ 250 g
• ¼ cup granulated sugar≈ 50 g
• 1 tablespoon lemon zest ((from 1 lemon))≈ 6 g
• 2 teaspoons baking powder≈ 9 g
• ½ teaspoon baking soda≈ 3 g
• ½ teaspoon salt≈ 3 g
• 6 tablespoon butter (, cold and cut into cubes )≈ 85 g
• ¾ cup Greek yogurt ((full-fat, plain))≈ 184 g
• 1 large egg≈ 50 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 1 cup chopped strawberries (, ¼-½-inch dice )≈ 150 g

Toppings and extras

Listed, but not counted in the percentages below.

• Egg wash (, made from 1 egg whisked with 1 tablespoon of water (optional))n/a
• ½ cup powdered sugar≈ 60 g
• 1 tablespoon Fresh lemon juice (, plus more as needed)≈ 15 g
• 1 tablespoon strawberry jam or preserves≈ 9 g

flour 250 gbatter 794 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.

• Butter34% · 56th percentile · median 33%
• Liquid74% · 83rd percentile · median 52%
• Sugar20% · 52nd percentile · median 20%
• Egg20% · 71st percentile · median 16%
• Leavening4.9% · 64th percentile · median 4.4%
• Salt1.2% · 75th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

21 to 24 minutes

median 16 minutes