Basic Scones
Coby · nigella.com · Makes: 10
Against 660 scone recipes
More liquid than 96% of recipes and less sugar than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 96% of recipes: 98% of the flour weight against the typical recipe's 52%.
- Less sugar than 89% of recipes: 3.4% of the flour weight against the typical recipe's 20%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (5)
- 2 cups self-rising flour≈ 250 g
- 2 teaspoons superfine sugar≈ 8 g
- 15 teaspoons chopped butter≈ 71 g
- 1 cup milk≈ 244 g
- 1 pinch of salt≈ 0.4 g
flour 250 gbatter 573 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.
- Butter28% · 38th percentile · median 33%
- Liquid98% · 97th percentile · median 52%
- Sugar3.4% · 11th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 10 to 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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