Fried Scones (aka: Utah Scones)
lecremedelacrumb.com · 2014 · 24 servings
Against 660 scone recipes
No leavening, unlike 98% of recipes and less butter than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No leavening at all, where 98% of recipes use some (most of those 3.7 to 5.4% of the flour weight).
- Less butter than 89% of recipes: 17% of the flour weight against the typical recipe's 33%, about half as much.
- More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
- Sugar in the middle half of recipes: 11% of the flour weight against the typical recipe's 20%.
Ingredients (9)
- 1 cup hot water≈ 237 g
- 1 tablespoon active dry yeast≈ 9 g
- ⅓ cup oil≈ 73 g
- 1 teaspoon salt≈ 6 g
- ¼ cup sugar≈ 50 g
- 3 ½ cups flour≈ 438 g
- 1 egg (beaten)≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts oil (for frying)≈ 1744 g
- toppings (see notes)n/a
flour 438 gbatter 863 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.
- Butter17% · 10th percentile · median 33%
- Liquid54% · 55th percentile · median 52%
- Sugar11% · 25th percentile · median 20%
- Egg11% · 42nd percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt1.4% · 90th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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