dish
Cream scones
scones · bread · British
About
A rubbed-fat dough related to biscuits, baked into scones for cream and jam.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Buttermilk biscuits100 g · component · structure
All-purpose wheat flour250 g · ingredient · structure
Unsalted butter60 g · ingredient · fat
Sugar30 g · ingredient · sweetener
Baking powder12 g · ingredient · leavening
Salt3 g · ingredient · seasoning
Whole milk120 g · ingredient · liquid
Whole egg50 g · ingredient · structure
Recipe build
Toggle each component between ready (buy/have) and make. Nested blocks (stock mirepoix, sauce stock, …) appear only while their parent is Make. Industrial pantry items never get a toggle.
Steps
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History Unverified
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Sources
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Uses
- Buttermilk biscuits 100 g
- All-purpose wheat flour 250 g
- Unsalted butter 60 g
- Sugar 30 g
- Baking powder 12 g
- Salt 3 g
- Whole milk 120 g
- Whole egg 50 g
Preparations used
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Used in
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Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g All-purpose wheat flourpath scones → wheat-flour
- 120.0 g Whole milkpath scones → whole-milk
- 60.0 g Unsalted butterpath scones → unsalted-butter
- 50.0 g Whole eggpath scones → whole-egg
- 46.5 g All-purpose wheat flourpath scones → buttermilk-biscuits → wheat-flour
- 31.6 g Buttermilkpath scones → buttermilk-biscuits → buttermilk
- 30.0 g Sugarpath scones → sugar
- 18.8 g Unsalted butterpath scones → buttermilk-biscuits → unsalted-butter
- 12.0 g Baking powderpath scones → baking-powder
- 3.0 g Saltpath scones → salt
- 2.0 g Baking powderpath scones → buttermilk-biscuits → baking-powder
- 0.8 g Saltpath scones → buttermilk-biscuits → salt
- 0.3 g Baking sodapath scones → buttermilk-biscuits → baking-soda