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Lemon Scones

Susan Reid · kingarthurbaking.com · 16 small scones

Against 660 scone recipes

More egg than 99% of recipes and less liquid than 92%.

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.

  • More egg than 99% of recipes: 42% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • Less liquid than 92% of recipes: 31% of the flour weight against the typical recipe's 52%.
  • More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
  • Sugar in the middle half of recipes: 28% of the flour weight against the typical recipe's 20%.
Butter: 35%, 60th percentileLiquid: 31%, 7th percentileSugar: 28%, 74th percentileEgg: 42%, 99th percentileLeavening: 4.5%, 54th percentileSalt: 1.3%, 87th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
  • 1/2 teaspoon table salt≈ 3 g
  • 1/3 cup (66g) granulated sugar66 g
  • 2 tablespoons (18g) King Arthur Lemon Juice Powder*18 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 6 tablespoons (85g) butter, cold, cut into pieces85 g
  • 2 large eggs≈ 100 g
  • 1/3 cup (74g) yogurt, plain or lemon74 g
  • 1/2 teaspoon King Arthur Pure Vanilla Extract≈ 2.1 g
  • 1/8 to 1/4 teaspoon lemon oil or 1/4 to 1/2 teaspoon King Arthur Pure Lemon Extract, to taste*≈ 0.8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup (57g) confectioners' sugar57 g
  • 2 teaspoons King Arthur Lemon Juice Powder*≈ 10 g
  • 2 to 3 tablespoons (28g to 43g) heavy cream28 g

flour 240 gbatter 600 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.

  • Butter35% · 60th percentile
  • Liquid31% · 7th percentile
  • Sugar28% · 74th percentile
  • Egg42% · 99th percentile
  • Leavening4.5% · 54th percentile
  • Salt1.3% · 87th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
18 to 20 minutes
median 16 minutes

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