Scones

PJ Hamel · kingarthurbaking.com · 12 scones

Against 660 scone recipes

More egg than 92% of recipes and less liquid than 84%.

How it compares

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

More egg than 92% of recipes: 30% of the flour weight against the typical recipe's 16%, about twice as much.
Less liquid than 84% of recipes: 37% of the flour weight against the typical recipe's 52%.
More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
More sugar than 75% of recipes: 28% of the flour weight against the typical recipe's 20%.

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

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour330 g
1/3 cup (67g) granulated sugar67 g
3/4 teaspoon table salt≈ 4.5 g
1 tablespoon baking powder≈ 14 g
8 tablespoons (113g) unsalted butter, cold113 g
1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, [product-link]Jammy Bits[/product-link]*, or a combination, optional≈ 170 g
2 large eggs≈ 100 g
2 teaspoons King Arthur Pure Vanilla Extract, or the flavoring of your choice≈ 8 g
1/2 to 2/3 cup (113g to 152g) half-and-half or milk113 g
2 teaspoons milk≈ 10 g
2 tablespoons coarse sparkling sugar or cinnamon sugar, optional≈ 25 g

flour 330 gbatter 955 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.