Sourdough Scones

sugarspunrun.com · 2024 · 8 scones

Against 660 scone recipes

Less liquid than 94% of recipes and more butter than 80%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

Less liquid than 94% of recipes: 24% of the flour weight against the typical recipe's 52%, about half as much.
More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
More salt than 95% of recipes: 1.8% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups all-purpose flour≈ 250 g
⅓ cup granulated sugar≈ 67 g
2 teaspoons baking powder≈ 9 g
¾ teaspoon table salt≈ 4.5 g
½ cup very cold unsalted butter (I place mine in the freezer for 15 minutes before using )≈ 114 g
½ cup sourdough discard≈ 120 g
¼ cup heavy cream≈ 60 g
½ teaspoon vanilla extract≈ 2.1 g
3 oz chopped semisweet chocolate or ½ cup chocolate chips (optional)85 g

flour 250 gbatter 711 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.