Scones
Alton Brown · foodnetwork.com · 2015 · 1 dozen
Against 660 scone recipes
More leavening than 97% of recipes and more salt than 95%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 97% of recipes: 7.4% of the flour weight against the typical recipe's 4.4%.
- More salt than 95% of recipes: 1.8% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- More liquid than 80% of recipes: 71% of the flour weight against the typical recipe's 52%.
Ingredients (9)
- 2 cups flour≈ 250 g
- 4 teaspoons baking powder≈ 18 g
- 3/4 teaspoon salt≈ 4.5 g
- 1/3 cup sugar≈ 67 g
- 4 tablespoons butter≈ 57 g
- 2 tablespoons shortening≈ 26 g
- 3/4 cup cream≈ 179 g
- 1 egg≈ 50 g
- Handful dried currants or dried cranberriesn/a
flour 250 gbatter 651 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% · 49th percentile · median 33%
- Liquid71% · 81st percentile · median 52%
- Sugar27% · 70th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening7.4% · 98th percentile · median 4.4%
- Salt1.8% · 96th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°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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