Ultimate Guide to British Scones
thestayathomechef.com · 2019 · 8 scones
Against 660 scone recipes
More liquid than 99% of recipes and more butter than 80%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 99% of recipes: 107% of the flour weight against the typical recipe's 52%, about twice as much.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (10)
- 2 cups all-purpose flour≈ 250 g
- 1/3 cup granulated sugar≈ 67 g
- 1 tablespoon baking powder≈ 14 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/2 cup cold butter≈ 114 g
- 1 large egg ((optional))≈ 50 g
- 1 cup heavy cream≈ 238 g
- 1 cup fresh blueberries≈ 148 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 tablespoons heavy cream (optional)≈ 30 g
flour 250 gbatter 916 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.
- Butter45% · 87th percentile · median 33%
- Liquid107% · 100th percentile · median 52%
- Sugar27% · 70th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 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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