Scones
8
Flour
364g
Butter
73g
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Inputs
Result
Total dough = 8 × 75 = 600g. Flour fraction = 1/(1+0.20+0.30+0.10+0.04+0.01) = 0.606. Flour = 600 × 0.606 = 364g. Butter = 364 × 0.20 = 73g. Cream = 364 × 0.30 = 109g.
Inputs
Result
Total dough = 16 × 75g = 1200g. Butter scone ratios: flour 1.0, butter 0.30, egg 0.10, sugar 0.08, BP 0.04, salt 0.01. Total factor = 1.53. Flour = 1200/1.53 = 784g. Butter = 784 × 0.30 = 235g.
Classic cream scones use a 5:1 flour-to-butter ratio by weight. For 8 scones at 75g each: about 380g flour, 76g butter, 114g cream, 38g sugar. The high butter and cream content creates a tender, flaky texture.
| Type | Butter % | Liquid |
|---|---|---|
| Cream Scone | 20% | Heavy cream 30% |
| Butter Scone | 30% | Egg 10% |
| Drop Scone | 15% | Cream 35% |
A standard batch using 300g flour yields about 8 scones at 75g each. Scale linearly: 16 scones needs 600g flour. The dough should be patted to 1-inch thickness and cut with a sharp cutter without twisting.
Cold butter creates pockets of fat in the dough that melt during baking, producing flaky layers. Cut cold butter into small cubes and work quickly to prevent it from softening. Some bakers freeze the butter and grate it for even distribution.
Bake scones at 400–425°F (200–220°C) for 12–18 minutes until golden on top and firm to the touch. The high temperature ensures quick rise and a crisp exterior while keeping the interior tender and moist.
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Last Updated: Mar 19, 2026
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