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Cinnamon Scones

Val Goodrich · tasteofhome.com · 2018 · 1 dozen

Against 660 scone recipes

More butter than 96% of recipes and no egg, unlike 62%.

See how all 660 scone recipes compare →

Get the method at tasteofhome.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 butter than 96% of recipes: 49% 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).
Butter: 49%, 97th percentileLiquid: 60%, 65th percentileSugar: 19%, 46th percentileEgg: 0%, 19th percentileLeavening: 3.6%, 26th percentileSalt: 0.7%, 43rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 3-1/4 cups all-purpose flour≈ 406 g
  • 1/3 cup plus 2 teaspoons sugar, divided≈ 75 g
  • 2-1/2 teaspoons baking powder≈ 12 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 teaspoon ground cinnamon≈ 1.3 g
  • 3/4 cup cold butter, cubed≈ 170 g
  • 1 cup buttermilk≈ 244 g
  • 1 package (10 ounces) cinnamon baking chips284 g
  • 2 tablespoons butter, melted≈ 28 g

flour 406 gbatter 1226 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.

  • Butter49% · 97th percentile
  • Liquid60% · 65th percentile
  • Sugar19% · 46th percentile
  • Egg0% · 19th percentile
  • Leavening3.6% · 26th percentile
  • Salt0.7% · 43rd percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
10 to 13 minutes
median 16 minutes

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