Scones Lab660 recipes
← All scone recipes

Sourdough Discard Banana Scones

savorthebest.com · 2025 · 12 scones

Against 660 scone recipes

Less liquid than 93% of recipes and more leavening than 91%.

See how all 660 scone recipes compare →

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.

  • Less liquid than 93% of recipes: 28% of the flour weight against the typical recipe's 52%, about half as much.
  • More leavening than 91% of recipes: 6.3% of the flour weight against the typical recipe's 4.4%.
  • More salt than 94% of recipes: 1.7% of the flour weight against the typical recipe's 0.8%, about twice as much.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 43%, 74th percentileLiquid: 28%, 6th percentileSugar: 19%, 47th percentileEgg: 0%, 19th percentileLeavening: 6.3%, 93rd percentileSalt: 1.7%, 95th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1½ cups All-Purpose Flour (180 grams)180 g
  • ¾ cup whole Wheat Flour (85 grams)85 g
  • 1 tablespoon baking powder≈ 14 g
  • ½ teaspoon baking soda≈ 3 g
  • ¾ teaspoon salt≈ 4.5 g
  • ¼ cup granulated sugar (50 grams)50 g
  • 8 tablespoons butter (cold, cut in pats, 113 grams)113 g
  • ¾ cup toasted pecans (or candied nuts; chopped)≈ 83 g
  • 1 banana (very ripe; 113 grams)113 g
  • 2 teaspoons vanilla extract≈ 8 g
  • ⅓ cup milk (75 grams)75 g
  • ¾ cup sourdough discard (170 grams)170 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ¾ cup powdered sugar (85 grams)85 g
  • 2 tablespoons maple syrup≈ 40 g
  • 1 to 2 teaspoons milk≈ 8 g
  • ⅛ teaspoon salt≈ 0.8 g

flour 265 gbatter 898 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.

  • Butter43% · 74th percentile
  • Liquid28% · 6th percentile
  • Sugar19% · 47th percentile
  • Egg0% · 19th percentile
  • Leavening6.3% · 93rd percentile
  • Salt1.7% · 95th percentile

Oven

Temperature
425°F / 220°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.