Lemon Raspberry Cream Scones
iamafoodblog.com · makes 6 2-inch scones
Against 660 scone recipes
No butter, unlike 95% of recipes and more liquid than 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- More liquid than 91% of recipes: 85% of the flour weight against the typical recipe's 52%.
- More salt than 92% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- zest of 1 lemonn/a
- 2 tablespoons plus 2 teaspoons sugar≈ 33 g
- 1 1/2 cups all-purpose flour≈ 188 g
- 1/2 tablespoon baking powder≈ 7 g
- 1/2 teaspoon salt≈ 3 g
- 2/3 cups heavy cream≈ 159 g
- 1/2 teaspoon pure vanilla extract≈ 2.1 g
- 1/2 cup raspberries≈ 63 g
- raw brown sugar, for sprinklesn/a
Toppings and extras
Listed, but not counted in the percentages below.
- a bit to cream, to brush on topn/a
flour 188 gbatter 454 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.
- Butter0% · 2nd percentile · median 33%
- Liquid85% · 91st percentile · median 52%
- Sugar18% · 44th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.6% · 94th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 14 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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