Irish Scones
Food Network · foodnetwork.com · 2016
Against 660 scone recipes
Less leavening than 98% of recipes and less liquid than 90%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 98% of recipes: 0.8% of the flour weight against the typical recipe's 4.4%, under a third as much.
- Less liquid than 90% of recipes: 33% of the flour weight against the typical recipe's 52%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less sugar than 83% of recipes: 6.7% of the flour weight against the typical recipe's 20%, about half as much.
Ingredients (8)
- 3 cups white flour≈ 375 g
- 1/2 teaspoon baking soda≈ 3 g
- 2 teaspoons cream of tartar≈ 6 g
- 1/2 cup butter, softened≈ 114 g
- 2 tablespoons sugar≈ 25 g
- 1/2 cup milk or buttermilk≈ 122 g
- 1 cup raisins or other dried fruit≈ 150 g
Toppings and extras
Listed, but not counted in the percentages below.
- Egg wash, to brush sconesn/a
flour 375 gbatter 795 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.
- Butter30% · 45th percentile · median 33%
- Liquid33% · 9th percentile · median 52%
- Sugar6.7% · 16th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening0.8% · 2nd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 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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