Lemon Poppy Seed Scones
savorthebest.com · 2014 · 16 scones
Get the method at savorthebest.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.
- More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
- Sugar in the middle half of recipes: 28% of the flour weight against the typical recipe's 20%.
Ingredients (12)
- 3 cups all purpose flour (360 grams)360 g
- ½ cup granulated sugar≈ 100 g
- 4 teaspoons baking powder≈ 18 g
- 1 tablespoon poppy seeds≈ 15 g
- ¾ teaspoon salt≈ 4.5 g
- 1 tablespoon lemon zest ((from 1 lemon))≈ 6 g
- 8 tablespoons butter (chilled)≈ 114 g
- ¾ cup buttermilk≈ 183 g
- 1 large egg≈ 50 g
- ½ teaspoon lemon extract≈ 2.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- ¾ cup powdered sugar≈ 90 g
- 2 to 3 tablespoons fresh lemon juice≈ 37 g
flour 360 gbatter 852 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.
- Butter32% · 47th percentile · median 33%
- Liquid51% · 49th percentile · median 52%
- Sugar28% · 75th percentile · median 20%
- Egg14% · 46th percentile · median 16%
- Leavening5.1% · 73rd percentile · median 4.4%
- Salt1.3% · 87th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 30 minutes
- median 16 minutes
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