Scones
thefreshloaf.com
Against 660 scone recipes
More liquid than 93% of recipes and more salt than 99%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 93% of recipes: 92% of the flour weight against the typical recipe's 52%.
- More salt than 99% of recipes: 3% of the flour weight against the typical recipe's 0.8%, about 4 times as much.
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
- Less sugar than 84% of recipes: 6.3% of the flour weight against the typical recipe's 20%, about half as much.
Ingredients (6)
- 600gr self raising flour600 g
- 120gr unsalted butter120 g
- 3tbsp caster sugar(may need more)≈ 38 g
- About 2-2.5 cup milk (luke warm)≈ 549 g
- 1 tbsp salt≈ 18 g
- 1 egg≈ 50 g
flour 600 gbatter 1375 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.
- Butter20% · 17th percentile · median 33%
- Liquid92% · 93rd percentile · median 52%
- Sugar6.3% · 15th percentile · median 20%
- Egg8.3% · 40th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt3% · 100th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- not stated
- 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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