Scones recept
Original in Dutch
Annemiek Verweij · keukenliefde.nl · 2026 · 13
Against 660 scone recipes
Less butter than 91% of recipes and more egg than 92%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 91% of recipes: 15% of the flour weight against the typical recipe's 33%, about half as much.
- More egg than 92% of recipes: 30% of the flour weight against the typical recipe's 16%, about twice as much.
- Less liquid than 80% of recipes: 39% of the flour weight against the typical recipe's 52%.
- Less leavening than 78% of recipes: 3.2% of the flour weight against the typical recipe's 4.4%.
Ingredients (7)
- 500 g patentbloem + extra voor het uitrollen500 g
- 75 g fijne kristalsuiker75 g
- 1 zakje bakpoeder16 g
- 1 tl zout≈ 6 g
- 75 g ongezouten roomboter, koud en in kleine blokjes75 g
- 3 eieren≈ 150 g
- 190 ml karnemelk≈ 196 g
flour 500 gbatter 1018 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.
- Butter15% · 8th percentile · median 33%
- Liquid39% · 19th percentile · median 52%
- Sugar15% · 35th percentile · median 20%
- Egg30% · 93rd percentile · median 16%
- Leavening3.2% · 21st percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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