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Classic Scones

Brinna Sands · kingarthurbaking.com · 12 scones

Against 660 scone recipes

Less butter than 94% of recipes and less sugar than 91%.

See how all 660 scone recipes compare →

Get the method at kingarthurbaking.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.

  • Less butter than 94% of recipes: 7.9% of the flour weight against the typical recipe's 33%, under a third as much.
  • Less sugar than 91% of recipes: 1.2% of the flour weight against the typical recipe's 20%, under a third as much.
  • More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 7.9%, 6th percentileLiquid: 64%, 73rd percentileSugar: 1.2%, 9th percentileEgg: 0%, 19th percentileLeavening: 4.8%, 61st percentileSalt: 1.3%, 87th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
  • 1 cup (113g) King Arthur Golden Wheat Flour113 g
  • 1 tablespoon (14g) baking powder14 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 3/4 teaspoon table salt≈ 4.5 g
  • 2 to 8 tablespoons (28g to 113g) butter, (to taste; the more, the richer)28 g
  • 1 teaspoon to 4 tablespoons granulated sugar, to taste≈ 4.2 g
  • 1 cup (227g) buttermilk, or a combination of plain yogurt and milk; or liquid whey227 g

Toppings and extras

Listed, but not counted in the percentages below.

  • coarse sparkling sugar, for sprinkling on top, optionaln/a

flour 353 gbatter 634 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.

  • Butter7.9% · 6th percentile
  • Liquid64% · 73rd percentile
  • Sugar1.2% · 9th percentile
  • Egg0% · 19th percentile
  • Leavening4.8% · 61st percentile
  • Salt1.3% · 87th percentile

Oven

Temperature
500°F / 260°C
median 400°F
Time
13 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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