Ginger Scones

Martin Philip · kingarthurbaking.com · 8 medium-sized scones

Against 660 scone recipes

More salt than 85% of recipes and more liquid than 79%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
More liquid than 79% of recipes: 71% of the flour weight against the typical recipe's 52%.
No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
2 teaspoons baking powder≈ 9 g
1/2 teaspoon baking soda≈ 3 g
1/2 teaspoon table salt≈ 3 g
1/2 teaspoon ground black pepper, freshly ground preferred≈ 2.5 g
1 teaspoon ground cinnamon≈ 2.6 g
1 teaspoon ground coriander≈ 4.9 g
1/2 teaspoon ground cardamom≈ 1.3 g
1/4 teaspoon ground cloves≈ 0.7 g
4 tablespoons (57g) unsalted butter, cold, sliced into 1/8”-thick pieces57 g
1/2 cup (92g) mini diced ginger, or crystallized ginger, chopped into pea-sized pieces92 g
3/4 cup (170g) heavy cream170 g
1/4 cup (53g) light brown sugar or dark brown sugar, packed53 g
coarse sparkling sugar, optionaln/a

Listed, but not counted in the percentages below.

flour 240 gbatter 639 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.