Sourdough Starter Discard Scones
Rebecca Firkser · theperfectloaf.com · 2024 · 8 scones
Against 660 scone recipes
More butter than 99% of recipes and more leavening than 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 99% of recipes: 55% of the flour weight against the typical recipe's 33%.
- More leavening than 91% of recipes: 6.2% of the flour weight against the typical recipe's 4.4%.
- Liquid in the middle half of recipes: 44% of the flour weight against the typical recipe's 52%.
Ingredients (9)
- 140 grams (10 tablespoons) unsalted butter, cold140 g
- 114 grams (½ cup) heavy cream, cold from the refrigerator, plus more for brushing114 g
- 220 grams (1 cup) sourdough starter discard (100% hydration, unfed, preferably cold)220 g
- 14 grams (1 large) egg yolk, cold from the refrigerator14 g
- 257 grams (2 cups plus 1 tablespoon) all-purpose flour257 g
- 67 grams (⅓ cup) granulated sugar, plus 25 grams (2 tablespoons) for topping67 g
- 37 grams (¼ cup) rolled oats, plus 19 grams (2 tablespoons) for topping37 g
- 16 grams (4 teaspoons) baking powder16 g
- 2 grams (½ teaspoon Diamond Crystal or ¼ teaspoon Morton) kosher salt2 g
flour 257 gbatter 867 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.
- Butter55% · 100th percentile · median 33%
- Liquid44% · 26th percentile · median 52%
- Sugar26% · 67th percentile · median 20%
- Egg5.4% · 38th percentile · median 16%
- Leavening6.2% · 92nd percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 22 to 27 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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