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Raspberry Scones Recipe

maureenabood.com · 2013 · 6 scones

Against 660 scone recipes

More liquid than 96% of recipes and no egg, unlike 62%.

See how all 660 scone recipes compare →

Get the method at maureenabood.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 96% of recipes: 96% of the flour weight against the typical recipe's 52%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 28%, 39th percentileLiquid: 96%, 96th percentileSugar: 27%, 70th percentileEgg: 0%, 19th percentileLeavening: 3.7%, 30th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 cups unbleached all-purpose flour≈ 250 g
  • 1/3 cup granulated sugar≈ 67 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/2 teaspoon salt≈ 3 g
  • 5 tablespoons unsalted butter (cold and cut in 1/2 inch pieces)≈ 71 g
  • 1 cup heavy cream (cold)≈ 238 g
  • 1/3 cup raspberry jam (with seeds)≈ 42 g
  • 1/4 teaspoon rose water≈ 1.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup confectioners' sugar≈ 60 g
  • 2 tablespoons milk (any fat content)≈ 31 g
  • 1 drop rose water≈ 0.4 g

flour 250 gbatter 681 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.

  • Butter28% · 39th percentile
  • Liquid96% · 96th percentile
  • Sugar27% · 70th percentile
  • Egg0% · 19th percentile
  • Leavening3.7% · 30th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
18 minutes
median 16 minutes

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