Scones Lab660 recipes
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Scones & Biscuits

Brinna Sands · kingarthurbaking.com · 8 scones or biscuits

Against 660 scone recipes

More liquid than 90% of recipes and less leavening than 93%.

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 liquid than 90% of recipes: 83% of the flour weight against the typical recipe's 52%.
  • Less leavening than 93% of recipes: 2.2% of the flour weight against the typical recipe's 4.4%, about half as much.
  • More salt than 94% of recipes: 1.7% of the flour weight against the typical recipe's 0.8%, about twice as much.
  • More sugar than 76% of recipes: 30% of the flour weight against the typical recipe's 20%.
Butter: 36%, 60th percentileLiquid: 83%, 90th percentileSugar: 30%, 76th percentileEgg: 16%, 51st percentileLeavening: 2.2%, 7th percentileSalt: 1.7%, 95th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (21)

  • 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour or 2 3/4 cups (311g) King Arthur Pastry Flour Blend330 g
  • 1/3 cup (74g) granulated sugar74 g
  • 1/4 cup (36g) buttermilk powder or 1/2 cup (56g) nonfat dry milk, optional36 g
  • 3/4 teaspoon table salt≈ 4.5 g
  • 1 tablespoon baking powder≈ 14 g
  • 8 tablespoons (113g) unsalted butter, cold113 g
  • 3/4 cup (106g) currants, raisins, apricots, or other dried fruit; or chocolate chips or nuts106 g
  • 2 large eggs≈ 100 g
  • 2 teaspoons King Arthur Pure Vanilla Extract, or flavor of your choice≈ 8 g
  • 3/4 cup (170g) milk, buttermilk, or water170 g
  • 1 cup (113g) confectioners' sugar113 g
  • 1 tablespoon lemon zest or orange zest, optional≈ 6 g
  • 1 teaspoon King Arthur Pure Vanilla Extract, or other flavoring (try a drop of almond oil)≈ 4.2 g
  • 3 to 4 teaspoons (14g to 18g) water, orange juice, or milk14 g
  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour300 g
  • 1 teaspoon table salt≈ 6 g
  • 2 tablespoons (18g) buttermilk powder, optional18 g
  • 8 tablespoons (113g) unsalted butter or 1/2 cup (92g) vegetable shortening113 g
  • 1 1/4 cups (283g) milk, buttermilk, or water, cold283 g

Toppings and extras

Listed, but not counted in the percentages below.

  • coarse sparkling sugar, pearl sugar, or cinnamon sugar, for topping, optionaln/a
  • milk or melted butter, for topping, optionaln/a

flour 630 gbatter 1813 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.

  • Butter36% · 60th percentile
  • Liquid83% · 90th percentile
  • Sugar30% · 76th percentile
  • Egg16% · 51st percentile
  • Leavening2.2% · 7th percentile
  • Salt1.7% · 95th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
15 to 18 minutes
median 16 minutes

Keep exploring

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