The Best Classic Cream Scones
theflavorbender.com · 2018 · 16 small scones
Against 660 scone recipes
More salt than 91% of recipes and more liquid than 84%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More salt than 91% of recipes: 1.5% of the flour weight against the typical recipe's 0.8%.
- More liquid than 84% of recipes: 76% of the flour weight against the typical recipe's 52%.
- Less sugar than 80% of recipes: 9.4% of the flour weight against the typical recipe's 20%, about half as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 400 g AP flour (chilled - 3 cups spoon and leveled)400 g
- 4 tsp baking powder≈ 18 g
- ¼ tsp baking soda≈ 1.5 g
- 1 tsp salt≈ 6 g
- 3 tbsp sugar≈ 38 g
- 170 g unsalted butter ((12 tbsp) cut into cubes and chilled)170 g
- 300 mL heavy whipping cream (1 ¼ cup, chilled)≈ 302 g
- 1 tsp vanilla≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- Extra cream or milk for brushing on topn/a
- Extra coarse sugar to sprinkle on top (optional)n/a
flour 400 gbatter 939 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.
- Butter43% · 74th percentile · median 33%
- Liquid76% · 85th percentile · median 52%
- Sugar9.4% · 19th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt1.5% · 92nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 10 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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