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Raspberry Scones

Ree Drummond · foodnetwork.com · 2024 · 6 scones

Against 660 scone recipes

More butter than 95% of recipes and more liquid than 88%.

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 butter than 95% of recipes: 48% of the flour weight against the typical recipe's 33%.
  • More liquid than 88% of recipes: 79% of the flour weight against the typical recipe's 52%.
  • More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 48%, 96th percentileLiquid: 79%, 88th percentileSugar: 23%, 59th percentileEgg: 0%, 19th percentileLeavening: 5.2%, 74th percentileSalt: 1.4%, 90th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 1/2 cups cake flour≈ 171 g
  • 1 cup all-purpose flour≈ 125 g
  • 1/3 cup granulated sugar≈ 67 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 teaspoon kosher salt≈ 4 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/2 cup heavy cream≈ 119 g
  • 1/2 cup sour cream, cold≈ 115 g
  • 10 tablespoons salted butter, frozen≈ 142 g
  • 1 1/4 cups raspberries (about 6 ounces)≈ 156 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups powdered sugar≈ 240 g
  • 1/4 cup raspberry jam, or more as needed≈ 31 g
  • 1 tablespoon salted butter≈ 14 g
  • 1 to 2 tablespoons heavy cream≈ 22 g
  • 1 teaspoon vanilla bean paste≈ 4.2 g
  • Pinch kosher salt≈ 0.4 g

flour 296 gbatter 914 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.

  • Butter48% · 96th percentile
  • Liquid79% · 88th percentile
  • Sugar23% · 59th percentile
  • Egg0% · 19th percentile
  • Leavening5.2% · 74th percentile
  • Salt1.4% · 90th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
20 minutes
median 16 minutes

Keep exploring

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