Scones
kirbiecravings.com · 2009 · 12 scones
Against 660 scone recipes
More sugar than 90% of recipes and more butter than 80%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Less leavening than 81% of recipes: 3% of the flour weight against the typical recipe's 4.4%.
Ingredients (11)
- 1 cup sour cream≈ 230 g
- 1 tsp baking soda≈ 6 g
- 4 cups all-purpose flour≈ 500 g
- 1 cup white sugar≈ 200 g
- 2 tsp baking powder≈ 9 g
- 1/4 tsp cream of tartar≈ 0.8 g
- 1 tsp salt≈ 6 g
- 1 cup unsalted butter≈ 227 g
- 1 egg≈ 50 g
- 1 cup raisins (optional)≈ 150 g
Toppings and extras
Listed, but not counted in the percentages below.
- raw sugar for toppingn/a
flour 500 gbatter 1379 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.
- Butter45% · 87th percentile · median 33%
- Liquid46% · 29th percentile · median 52%
- Sugar40% · 93rd percentile · median 20%
- Egg10% · 40th percentile · median 16%
- Leavening3% · 17th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 to 20 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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