Lemon–Poppy Seed Scones
countryliving.com · 2011 · 8 serving(s)
Against 660 scone recipes
More leavening than 94% of recipes and more butter than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 94% of recipes: 6.7% of the flour weight against the typical recipe's 4.4%.
- More butter than 76% of recipes: 45% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (11)
- 2 c. all-purpose flour≈ 250 g
- 3 tbsp. granulated sugar≈ 38 g
- 2 tbsp. poppy seeds≈ 30 g
- Zest of 2 large lemonsn/a
- 1 tbsp. baking powder≈ 14 g
- 1/2 tsp. baking soda≈ 3 g
- 1/2 tsp. salt≈ 3 g
- 1 stick cold unsalted butter, cut into small pieces≈ 113 g
- 1/2 c. heavy cream≈ 119 g
- 1/4 c. plus 1 tablespoon fresh lemon juice≈ 74 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 c. confectioners' sugar≈ 60 g
flour 250 gbatter 643 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% · 79th percentile · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar15% · 35th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6.7% · 95th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 14 minutes
- median 16 minutes
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