Cheese Scones
Jehan Powell · jehancancook.com · 2013
Against 660 scone recipes
More liquid than 96% of recipes and no sugar, unlike 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 96% of recipes: 98% of the flour weight against the typical recipe's 52%.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- Less butter than 77% of recipes: 23% of the flour weight against the typical recipe's 33%.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (9)
- 2 cups all purpose flour≈ 250 g
- 1 tbsp baking powder≈ 14 g
- 1 tsp mustard powder≈ 4.9 g
- ½ tsp salt≈ 3 g
- 4 tbsp butter, cold≈ 57 g
- 2 cups shredded sharp cheddar cheese≈ 474 g
- 1 cup milk≈ 244 g
- 1/8 tsp hot pepper, finely minced ( wiri wiri or scotch bonnet)≈ 0.6 g
- 1 egg yolk + 1 tsp water for basting≈ 18 g
flour 250 gbatter 1065 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.
- Butter23% · 22nd percentile · median 33%
- Liquid98% · 97th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg7.2% · 39th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 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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