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Thailand Scones

Food Network · foodnetwork.com · 2016 · 6 to 8 servings

Against 660 scone recipes

More egg than 87% of recipes and more salt than 89%.

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 egg than 87% of recipes: 24% of the flour weight against the typical recipe's 16%.
  • More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
  • Less sugar than 84% of recipes: 6% of the flour weight against the typical recipe's 20%, under a third as much.
Butter: 31%, 46th percentileLiquid: 57%, 61st percentileSugar: 6%, 15th percentileEgg: 24%, 88th percentileLeavening: 4.6%, 57th percentileSalt: 1.4%, 90th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1 2/3 cups all-purpose flour, plus more for flouring≈ 208 g
  • 1 tablespoon sugar≈ 13 g
  • 1 3/4 teaspoons baking powder≈ 8 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 4 1/2 tablespoons cold butter, diced≈ 64 g
  • 1 cup fresh basil leaves≈ 237 g
  • 1 cup fresh cilantro leaves≈ 237 g
  • 3/4 cup coconut puree≈ 178 g
  • 1 stalk lemon grass, dicedn/a
  • 1/4 cup coconut rape (desiccated coconut), plus more for garnish≈ 59 g
  • 3 inches fresh ginger, peeled and slicedn/a
  • 2 kaffir lime leavesn/a
  • 1/2 cup cream≈ 119 g
  • 1 3/4 cups coconut flakes≈ 149 g
  • 3/4 cup diced dried mango≈ 178 g
  • 1/2 cup diced crystalized ginger≈ 62 g
  • 1 egg whisked with 1 tablespoon water≈ 50 g

flour 208 gbatter 1566 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.

  • Butter31% · 46th percentile
  • Liquid57% · 61st percentile
  • Sugar6% · 15th percentile
  • Egg24% · 88th percentile
  • Leavening4.6% · 57th percentile
  • Salt1.4% · 90th percentile

Oven

Temperature
350°F / 175°C
median 400°F
Time
30 to 40 minutes
median 16 minutes

Keep exploring

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