Buttermilk Scone Recipe
janespatisserie.com · 2026 · 8 scones
Against 660 scone recipes
More leavening than 90% of recipes and less liquid than 83%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 90% of recipes: 6% of the flour weight against the typical recipe's 4.4%.
- Less liquid than 83% of recipes: 38% of the flour weight against the typical recipe's 52%.
- Less salt than 82% of recipes: 0.1% of the flour weight against the typical recipe's 0.8%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (8)
- 475 g self raising flour475 g
- 1 tsp baking powder≈ 4.6 g
- pinch of sea salt≈ 0.4 g
- 75 g caster sugar75 g
- 175 g unsalted butter ((cold and cubed))175 g
- 175 ml buttermilk ((see notes))≈ 181 g
- 1 tsp vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- milk/egg washn/a
flour 475 gbatter 915 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter37% · 65th percentile · median 33%
- Liquid38% · 17th percentile · median 52%
- Sugar16% · 37th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6% · 91st percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 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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