Scones
sugarspunrun.com · 2024 · 8 scones
Against 660 scone recipes
More butter than 80% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 2 cups all-purpose flour≈ 250 g
- ¼ cup granulated sugar≈ 50 g
- 2 teaspoon baking powder≈ 9 g
- ½ teaspoon salt≈ 3 g
- ½ cup very cold unsalted butter (I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold )≈ 114 g
- ½ cup heavy cream≈ 119 g
- ¼ teaspoon vanilla extract≈ 1.1 g
- ½ cup add-ins (optional: frozen berries, chocolate chips, nuts, etc.)≈ 85 g
Toppings and extras
Listed, but not counted in the percentages below.
- Additional heavy cream for brushing over scones (optional)n/a
- Additional sugar for sprinkling over scones (optional)n/a
flour 250 gbatter 631 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.
- Butter45% · 87th percentile · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 14 to 16 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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