Cheese & Rosemary Scones

Pam · thebreadshebakes.com · 2012

Against 660 scone recipes

No sugar, unlike 91% of recipes and less butter than 80%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
More liquid than 78% of recipes: 70% of the flour weight against the typical recipe's 52%.
No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

A glug of olive oiln/a
2 onions (finely chopped)n/a
4 sprigs of fresh rosemary (finely chopped)n/a
500 g plain flour (you can replace up to 1/3 with wholemeal flour if you like)500 g
6 tsp baking powder ((level tsp))≈ 28 g
½ tsp salt≈ 3 g
½ tsp freshly milled black pepper≈ 2.5 g
1 tsp mustard powder≈ 4.9 g
½ tsp cayenne pepper≈ 2.5 g
100 g cold butter (cubed)100 g
150 g mature cheddar cheese (cut into small cubes)150 g
275 g milk275 g
75 g natural yoghurt75 g

Listed, but not counted in the percentages below.

flour 500 gbatter 1141 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.