Traditional Scones
Jennypen · nigella.com · Serves: 12 - 14 scones
Against 660 scone recipes
Less leavening than 98% of recipes and more egg than 85%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 98% of recipes: 0.1% of the flour weight against the typical recipe's 4.4%, under a third as much.
- More egg than 85% of recipes: 22% of the flour weight against the typical recipe's 16%.
- Less salt than 82% of recipes: 0.1% of the flour weight against the typical recipe's 0.8%, under a third as much.
- Less sugar than 75% of recipes: 11% of the flour weight against the typical recipe's 20%.
Ingredients (10)
- 450 grams flour450 g
- 1 pinch of baking powder≈ 0.4 g
- 1 pinch of salt (generous)≈ 0.4 g
- 50 grams caster sugar50 g
- 110 grams unsalted butter (diced)110 g
- 1 egg (lightly beaten)≈ 50 g
- 50 millilitres double cream≈ 50 g
- 200 millilitres milk≈ 206 g
- 1 egg (beaten)≈ 50 g
- water (a little - beat with the egg)n/a
flour 450 gbatter 967 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.
- Butter24% · 30th percentile · median 33%
- Liquid57% · 60th percentile · median 52%
- Sugar11% · 24th percentile · median 20%
- Egg22% · 86th percentile · median 16%
- Leavening0.1% · 2nd percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.