Classic Cream Scones
Claire Thomas · foodnetwork.com · 2020 · 8 scones
Against 660 scone recipes
More egg than 97% of recipes and less leavening than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 97% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.4%, about half as much.
- Less sugar than 85% of recipes: 5% of the flour weight against the typical recipe's 20%, under a third as much.
- More butter than 76% of recipes: 45% of the flour weight against the typical recipe's 33%.
Ingredients (8)
- 2 cups all-purpose flour, plus more for the surface≈ 250 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon cream of tartar≈ 3.1 g
- 1/2 teaspoon kosher salt≈ 2 g
- 1 stick (8 tablespoons) unsalted butter, cold and cubed≈ 113 g
- 1/2 cup heavy cream≈ 119 g
- 2 large eggs, well beaten≈ 100 g
flour 250 gbatter 606 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%
- Sugar5% · 13th percentile · median 20%
- Egg40% · 98th percentile · median 16%
- Leavening2.4% · 9th percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.