Orange Scones
Jamie Lothridge · mybakingaddiction.com · 2021 · 8 scones
Against 660 scone recipes
More butter than 80% of recipes and less leavening than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.4%, about half as much.
Ingredients (13)
- 1/3 cup sugar≈ 67 g
- zest of two medium orangesn/a
- 2 cups all-purpose flour≈ 250 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1/2 teaspoon salt≈ 3 g
- 8 tablespoons unsalted butter (frozen)≈ 114 g
- 1/2 cup sour cream≈ 115 g
- 1 large egg≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 tablespoons unsalted butter (melted)≈ 43 g
- 1 cup confectioners’ sugar (sifted)≈ 120 g
- 1/2 teaspoon pure vanilla extract≈ 2.1 g
- 2 tablespoons freshly squeezed orange juice≈ 30 g
flour 250 gbatter 604 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%
- Sugar27% · 70th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening2.4% · 9th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 17 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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