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Cream Scones

leitesculinaria.com · 2021 · 9 scones

Against 660 scone recipes

More liquid than 88% of recipes and less butter than 78%.

See how all 660 scone recipes compare →

Get the method at leitesculinaria.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 88% of recipes: 80% of the flour weight against the typical recipe's 52%.
  • Less butter than 78% of recipes: 23% of the flour weight against the typical recipe's 33%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
  • Less sugar than 78% of recipes: 10% of the flour weight against the typical recipe's 20%, about half as much.
Butter: 23%, 22nd percentileLiquid: 80%, 89th percentileSugar: 10%, 21st percentileEgg: 0%, 19th percentileLeavening: 5%, 69th percentileSalt: 0.2%, 22nd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • Melted unsalted butter (for the baking sheet)n/a
  • 2 cups (10 1/2 oz) self-rising flour (plus extra for dusting)≈ 250 g
  • Pinch of salt≈ 0.4 g
  • 1/2 stick (2 oz) unsalted butter (cubed, softened slightly)≈ 57 g
  • 2 tablespoons superfine sugar (or granulated sugar blitzed in a food processor until finely ground)≈ 25 g
  • 1/3 cup whole milk≈ 81 g
  • 1/2 cup light cream (plus extra to glaze)≈ 119 g
  • 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Berry jam and whipped cream (to serve)n/a

flour 250 gbatter 536 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

  • Butter23% · 22nd percentile
  • Liquid80% · 89th percentile
  • Sugar10% · 21st percentile
  • Egg0% · 19th percentile
  • Leavening5% · 69th percentile
  • Salt0.2% · 22nd percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
13 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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