Plain Scones
thebakingexplorer.com · 2021 · 8
Against 660 scone recipes
More leavening than 94% of recipes and more egg than 88%.
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%.
- 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%.
- Less butter than 78% of recipes: 23% of the flour weight against the typical recipe's 33%.
Ingredients (10)
- 400 g Self raising flour400 g
- 1 1/2 tsp Baking powder≈ 7 g
- 45 g Caster sugar45 g
- A pinch of Salt≈ 0.4 g
- 90 g Butter (unsalted, cold)90 g
- 145 ml Whole milk≈ 150 g
- 1 tbsp Fresh lemon juice≈ 15 g
- 1 tsp Vanilla extract (optional)≈ 4.2 g
- 1 Egg (large)≈ 50 g
- 1 Egg, beaten (medium)≈ 50 g
flour 400 gbatter 811 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%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 14 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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