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Cornmeal Scones

Alex Guarnaschelli · foodnetwork.com · 2023 · 6 scones

Against 660 scone recipes

More liquid than 93% of recipes and more salt than 92%.

See how all 660 scone recipes compare →

Get the method at foodnetwork.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • More liquid than 93% of recipes: 93% of the flour weight against the typical recipe's 52%.
  • More salt than 92% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
Butter: 33%, 50th percentileLiquid: 93%, 93rd percentileSugar: 26%, 66th percentileEgg: 7%, 38th percentileLeavening: 3.6%, 26th percentileSalt: 1.6%, 94th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 1/2 cups all-purpose flour, plus additional for dusting≈ 188 g
  • 1/2 cup fine cornmeal≈ 69 g
  • 1/3 cup sugar≈ 67 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon kosher salt≈ 4 g
  • 1/2 teaspoon ground ginger≈ 1.3 g
  • 6 tablespoons unsalted butter, diced, cold≈ 85 g
  • 1 large egg yolk≈ 18 g
  • 1 cup heavy cream≈ 238 g
  • 1/2 cup golden raisins≈ 75 g
  • Apricot jamn/a
  • Softened unsalted buttern/a
  • Kosher saltn/a

flour 257 gbatter 754 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.

  • Butter33% · 50th percentile
  • Liquid93% · 93rd percentile
  • Sugar26% · 66th percentile
  • Egg7% · 38th percentile
  • Leavening3.6% · 26th percentile
  • Salt1.6% · 94th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
12 to 14 minutes
median 16 minutes

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