Lemonade Scones
recipesfromapantry.com · 2018 · 8
Against 660 scone recipes
No butter, unlike 95% of recipes and no sugar, unlike 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (4)
- 450 g self-raising flour450 g
- 250 ml double heavy cream≈ 252 g
- 250 ml cold fizzy lemonade≈ 250 g
- 0.5 tsp lemon zest (optional – not necessary but makes the scones fragrant)≈ 1 g
flour 450 gbatter 953 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.
- Butter0% · 2nd percentile · median 33%
- Liquid56% · 59th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 to 18 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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