Currant Scones
jamiegeller.com · 2023 · 18 Servings
Against 660 scone recipes
More egg than 96% of recipes and more leavening than 90%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 96% of recipes: 36% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- More leavening than 90% of recipes: 6% of the flour weight against the typical recipe's 4.4%.
- Less liquid than 75% of recipes: 43% of the flour weight against the typical recipe's 52%.
Ingredients (13)
- 1/2 cup plain soy milk≈ 122 g
- 2 large eggs≈ 100 g
- 2 tablespoon honey≈ 42 g
- zest of 1 orangen/a
- 1 tablespoon vanilla extract≈ 13 g
- 2 ¼ cup all-purpose flour≈ 281 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 1 teaspoon ground cardamom≈ 2.6 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon kosher salt≈ 2 g
- 6 tablespoon cold margarine (diced)≈ 85 g
- ½ cup raisins or currants≈ 75 g
flour 281 gbatter 742 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.
- Butter30% · 45th percentile · median 33%
- Liquid43% · 24th percentile · median 52%
- Sugar15% · 34th percentile · median 20%
- Egg36% · 97th percentile · median 16%
- Leavening6% · 91st percentile · median 4.4%
- Salt0.7% · 43rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°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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