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Matcha Scones

teakandthyme.com · 2024 · 8 scones

Against 660 scone recipes

More butter than 95% of recipes and more sugar than 96%.

See how all 660 scone recipes compare →

Get the method at teakandthyme.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 95% of recipes: 48% of the flour weight against the typical recipe's 33%.
  • More sugar than 96% of recipes: 42% of the flour weight against the typical recipe's 20%, about twice as much.
  • More salt than 99% of recipes: 2.5% of the flour weight against the typical recipe's 0.8%, about 3 times as much.
  • More leavening than 87% of recipes: 5.8% of the flour weight against the typical recipe's 4.4%.
Butter: 48%, 96th percentileLiquid: 48%, 38th percentileSugar: 42%, 98th percentileEgg: 21%, 83rd percentileLeavening: 5.8%, 89th percentileSalt: 2.5%, 100th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 240 g all-purpose flour240 g
  • 100 g granulated sugar100 g
  • 1 tablespoon matcha powder (ceremonial grade or high-quality culinary grade)≈ 15 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 teaspoon salt≈ 6 g
  • 115 g unsalted butter (cold and finely cubed)115 g
  • 115 g heavy cream (cold)115 g
  • 1 large egg (cold)≈ 50 g
  • 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 tablespoon heavy cream (for brushing on scones)≈ 15 g
  • 3 tablespoons coarse sugar (for sprinkling)≈ 38 g
  • 50 g powdered sugar50 g
  • 1/2 teaspoon matcha powder (ceremonial grade or high-quality culinary grade)≈ 2.5 g
  • 4 teaspoons heavy cream≈ 20 g

flour 240 gbatter 659 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.

  • Butter48% · 96th percentile
  • Liquid48% · 38th percentile
  • Sugar42% · 98th percentile
  • Egg21% · 83rd percentile
  • Leavening5.8% · 89th percentile
  • Salt2.5% · 100th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
18 to 20 minutes
median 16 minutes

Keep exploring

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