Fruit Scones
thebakingexplorer.com · 2012 · 10
Against 660 scone recipes
More leavening than 94% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 94% of recipes: 6.7% of the flour weight against the typical recipe's 4.4%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More egg than 88% of recipes: 25% of the flour weight against the typical recipe's 16%.
- Less liquid than 84% of recipes: 37% of the flour weight against the typical recipe's 52%.
Ingredients (12)
- 400 g Self raising flour400 g
- 1 1/2 tsp Baking powder≈ 7 g
- 45 g Caster sugar45 g
- 90 g Butter (unsalted, cold)90 g
- 100 g Mixed dried fruit (or sultanas)100 g
- 145 ml Milk (Whole or semi-skimmed)≈ 150 g
- 1 tsp Vanilla extract≈ 4.2 g
- 1 tbsp Lemon juice≈ 15 g
- 1 Egg (large)≈ 50 g
- 1 Egg (beaten, for glazing)≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- Raspberry or strawberry jamn/a
- Clotted creamn/a
flour 400 gbatter 910 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter23% · 21st percentile · median 33%
- Liquid37% · 15th percentile · median 52%
- Sugar11% · 24th percentile · median 20%
- Egg25% · 89th percentile · median 16%
- Leavening6.7% · 95th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 15 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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