United Kingdom · Northern Europe
Scone
A quick bread cut cold butter into flour and barely kneaded so steam alone lifts it, traditionally split and filled with clotted cream and jam.
Method
Quick Bread, Oven-Baked
Hydration
55%
water to flour
Glycemic index
68
Medium GI
Energy
362 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 4
- crispiness
- 3
- chewiness
- 2
- aroma
- 6
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 362 kcal |
|---|---|
| Protein | 7.3 g |
| Carbohydrates | 52 g |
| of which sugars | 8 g |
| Fat | 14 g |
| Fiber | 1.8 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Craggy split top
- Light crumbly crumb
Typical ingredients
- Wheat Flour
- Milk
- Salt
- Sugar
- Fat / Butter
- Egg
Similar breads
Closest sensory profiles in the Atlas.