Parmesan Scones
Taste of Home Editorial Team · tasteofhome.com · 2018 · 1 dozen
Against 660 scone recipes
Less butter than 95% of recipes and more liquid than 94%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 95% of recipes: 5.4% of the flour weight against the typical recipe's 33%, under a third as much.
- More liquid than 94% of recipes: 95% of the flour weight against the typical recipe's 52%.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (9)
- 2 cups finely chopped onions≈ 474 g
- 2 tablespoons olive oil≈ 27 g
- 6 garlic cloves, mincedn/a
- 4 cups all-purpose flour≈ 500 g
- 2 cups grated Parmesan cheese≈ 474 g
- 4 teaspoons baking powder≈ 18 g
- 1 teaspoon salt≈ 6 g
- 2 cups heavy whipping cream≈ 476 g
- Additional grated Parmesan cheese, optionaln/a
flour 500 gbatter 1976 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.
- Butter5.4% · 4th percentile · median 33%
- Liquid95% · 95th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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