Classic Scones
Tessa Arias · handletheheat.com · 2025 · 16 scones
Against 660 scone recipes
More egg than 89% of recipes and more salt than 92%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 89% of recipes: 26% of the flour weight against the typical recipe's 16%.
- More salt than 92% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
- More butter than 75% of recipes: 45% of the flour weight against the typical recipe's 33%.
Ingredients (10)
- 3 cups (381 grams) all-purpose flour, (measured correctly)381 g
- 1/3 cup (66 grams) granulated sugar66 g
- 1 teaspoon fine sea salt≈ 6 g
- 1 tablespoon baking powder≈ 14 g
- 1/2 teaspoon baking soda≈ 3 g
- 1 1/2 sticks (170 grams) unsalted butter, (cold and cubed)170 g
- 1 cup (237 grams) buttermilk237 g
- 2 large eggs, (divided)≈ 100 g
- 1 teaspoon vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- Coarse sugar, (for topping)n/a
flour 381 gbatter 981 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.
- Butter45% · 76th percentile · median 33%
- Liquid62% · 69th percentile · median 52%
- Sugar17% · 42nd percentile · median 20%
- Egg26% · 90th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt1.6% · 94th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 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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