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Banana Nut Scones with Maple Glaze

Sally · sallysbakingaddiction.com · 2017 · 12 scones

Against 660 scone recipes

Less liquid than 92% of recipes and less butter than 77%.

See how all 660 scone recipes compare →

Get the method at sallysbakingaddiction.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.

  • Less liquid than 92% of recipes: 31% of the flour weight against the typical recipe's 52%.
  • Less butter than 77% of recipes: 23% of the flour weight against the typical recipe's 33%.
  • More sugar than 79% of recipes: 32% of the flour weight against the typical recipe's 20%.
Butter: 23%, 22nd percentileLiquid: 31%, 8th percentileSugar: 32%, 80th percentileEgg: 16%, 52nd percentileLeavening: 3.7%, 30th percentileSalt: 1%, 57th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)230 g
  • 1/4 cup (60g) plain Greek yogurt (or any plain yogurt or sour cream)60 g
  • 1/2 cup (100g) packed light or dark brown sugar100 g
  • 1 large egg≈ 50 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)313 g
  • 2 and 1/2 teaspoons baking powder≈ 12 g
  • 1 and 1/2 teaspoons ground cinnamon≈ 3.9 g
  • 1/8 teaspoon ground nutmeg≈ 0.3 g
  • 1/2 teaspoon salt≈ 3 g
  • 5 Tablespoons (71g) unsalted butter, frozen71 g
  • 1 cup (125g) chopped walnuts (optional)125 g
  • top before baking: 3 Tablespoons (45ml) milk and coarse sugar≈ 38 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 Tablespoons (28g) unsalted butter28 g
  • 1/3 cup (80ml) pure maple syrup≈ 104 g
  • 1 cup (112g) sifted confectioners’ sugar112 g

flour 313 gbatter 1009 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.

  • Butter23% · 22nd percentile
  • Liquid31% · 8th percentile
  • Sugar32% · 80th percentile
  • Egg16% · 52nd percentile
  • Leavening3.7% · 30th percentile
  • Salt1% · 57th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
20 to 25 minutes
median 16 minutes

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