Maple Buttermilk Scones
fifteenspatulas.com · 2015 · 9 scones
Against 660 scone recipes
More butter than 80% of recipes and more liquid than 81%.
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 liquid than 81% of recipes: 73% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (11)
- 2 cups flour≈ 250 g
- 1/4 cup brown sugar≈ 55 g
- 2 tsp baking powder≈ 9 g
- 1/2 tsp salt≈ 3 g
- 1/2 cup unsalted butter (cut into cubes)≈ 114 g
- 3/4 cup buttermilk≈ 183 g
- 1 tsp vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup powdered sugar≈ 120 g
- 2 tbsp maple syrup≈ 40 g
- 2-3 tbsp milk≈ 38 g
- 1/4 cup pecans (chopped)≈ 28 g
flour 250 gbatter 618 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%
- Liquid73% · 82nd percentile · median 52%
- Sugar22% · 57th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 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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