Fruit Scones
janespatisserie.com · 2016 · 8 scones
Get the method at janespatisserie.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 91% of recipes: 6.3% of the flour weight against the typical recipe's 4.4%.
- Salt in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.8%.
Ingredients (10)
- 100 g unsalted butter ((cold/cubed) (not baking spread))100 g
- 1 tsp baking powder ((optional))≈ 4.6 g
- 1/4 tsp sea salt≈ 1.5 g
- 350 g self raising flour ((plus extra for dusting))350 g
- 50 g caster sugar50 g
- 1 tsp lemon juice≈ 4.9 g
- 1 tsp vanilla extract≈ 4.2 g
- 185 ml whole milk ((warm))≈ 191 g
- 125 g sultanas125 g
- 1 medium egg ((beaten, to glaze))≈ 44 g
flour 350 gbatter 875 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.
- Butter29% · 40th percentile · median 33%
- Liquid55% · 56th percentile · median 52%
- Sugar14% · 32nd percentile · median 20%
- Egg13% · 44th percentile · median 16%
- Leavening6.3% · 93rd percentile · median 4.4%
- Salt0.4% · 29th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 10 minutes
- median 16 minutes
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