British Scones
kirbiecravings.com · 2014 · 12 scones
Against 660 scone recipes
More leavening than 97% of recipes and more egg than 90%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 97% of recipes: 7.4% of the flour weight against the typical recipe's 4.4%.
- More egg than 90% of recipes: 27% of the flour weight against the typical recipe's 16%.
- Liquid in the middle half of recipes: 65% of the flour weight against the typical recipe's 52%.
Ingredients (7)
- 3 cups unbleached all-purpose flour≈ 375 g
- 1/3 cup cane sugar≈ 67 g
- 2 tbsp baking powder≈ 28 g
- 1/2 tsp salt≈ 3 g
- 8 tbsp softened butter cut into 1/2 inch cubes (either soften at room temperature or microwave for about 20 seconds)≈ 114 g
- 1 cup whole milk≈ 244 g
- 2 eggs≈ 100 g
flour 375 gbatter 930 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.
- Butter30% · 45th percentile · median 33%
- Liquid65% · 75th percentile · median 52%
- Sugar18% · 44th percentile · median 20%
- Egg27% · 90th percentile · median 16%
- Leavening7.4% · 98th percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 500°F / 260°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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