Cheese Scones
janespatisserie.com · 2015 · 10 scones
Against 660 scone recipes
No sugar, unlike 91% of recipes and less butter than 80%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (11)
- 300 g self raising flour (plus extra for dusting)300 g
- 60 g unsalted butter (cold and cubed)60 g
- 1/2 tsp mustard powder≈ 2.5 g
- 1/2 tsp cayenne pepper≈ 2.5 g
- 1/4 tsp salt and pepper≈ 1.5 g
- 100 g mature cheddar cheese (grated)100 g
- 25 g parmesan cheese (finely grated)25 g
- 150 ml whole milk≈ 155 g
- Extra grated cheesen/a
- Milkn/a
- 4cm cuttern/a
flour 300 gbatter 646 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.
- Butter20% · 17th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 10 to 15 minutes
- median 16 minutes
Keep exploring
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