Scone Sugar Content Varies Wildly
When asking, "Do scones have a lot of sugar in them?" the answer is not straightforward. Scones occupy a wide spectrum of sweetness, from the traditional, minimally sweetened British scone to the heavily sweetened, Americanized café version loaded with extra sugar, fruit, and glaze. A 2019 survey by the Food Standards Agency in Northern Ireland highlighted this variability, finding the average scone contained 20g of sugar, equivalent to five sugar cubes. This average, however, was heavily skewed by some outliers, including luxury fruit scones that contained nearly 40g of sugar.
The Impact of Ingredients and Preparation
The most significant factors influencing a scone's sugar level are the recipe and preparation method. Traditional recipes use just enough sugar to aid in browning and provide a hint of sweetness, while modern variations, particularly those with a coffee-shop feel, lean heavily into dessert territory. The inclusion of dried or fresh fruit, chocolate chips, and sweet glazes further increases the sugar count. For example, a blueberry scone might contain 28g of total sugars, with 21g of that being added sugar.
Plain vs. Loaded Scones
- Plain Scones: Often contain the lowest amount of sugar, relying on accompaniments like jam and cream for sweetness. Some recipes call for no sugar at all. A Food Standards Agency report showed plain scones averaging 14.2g of sugar.
- Fruit Scones: The sugar content rises significantly with the addition of fruit, especially sweetened dried fruit. These were found to have, on average, 24g of sugar.
- Luxury/Glazed Scones: These often have the highest sugar count due to rich ingredients like chocolate, additional fruit, and a sugary glaze. The top end of the survey found luxury scones with as much as 38.6g of sugar.
A Comparison: Scones vs. Other Baked Goods
To better understand where scones fall on the sweetness scale, it is helpful to compare their sugar content to other popular baked goods. The comparison highlights how the scone's reputation for being less sweet can be misleading, especially with commercial products.
| Baked Good | Average Sugar Content (approx.) | Typical Texture | Context |
|---|---|---|---|
| Traditional British Scone | Low (5-10g) | Crumbly, bread-like | Less sweet, served with jam and cream. |
| Café-Style Scone | High (20-40g+) | Often denser, more cake-like | High sugar, often includes mix-ins and glazes. |
| Blueberry Muffin | Moderate-High (15-30g) | Moist, soft | Batter-based, typically sweeter than a traditional scone. |
| Slice of Cake (Commercial) | High (20-50g+) | Very soft, delicate | Very sweet, often includes icing and other toppings. |
| American Biscuit | Low (<5g) | Flaky, savory-oriented | Often savory, uses very little or no sugar. |
Reducing Sugar in Scone Recipes
For those who enjoy scones but want to reduce their sugar intake, several strategies can be employed when baking at home. Reducing sugar doesn't have to mean sacrificing flavor or texture; it just requires a few smart substitutions and adjustments.
- Reduce the Amount: In most scone recipes, the sugar can be reduced by a quarter or even half without a significant impact on texture. Sugar aids in browning, so keep an eye on your scones to prevent over-baking.
- Use Natural Sweeteners: Experiment with natural sweeteners like stevia, monk fruit, or coconut sugar. Truvia, a stevia-based sweetener, has been successfully used to reduce calories and sugar in scone recipes.
- Add Unsweetened Fruit: Rely on the natural sweetness of unsweetened dried fruit, such as raisins or currants. Adding these instead of sugar-laden options can satisfy a sweet craving naturally.
- Control the Toppings: Commercial scones often have a high sugar count due to glazes and toppings. At home, opt for a small amount of honey, maple syrup, or a simple milk wash for shine. Serve with less sugary jams or fresh fruit instead of clotted cream and high-sugar spreads.
- Look for Savory Recipes: A great way to eliminate sugar entirely is to switch to savory scones. Recipes with cheese, herbs, or bacon offer a delicious alternative that doesn't require any sugar at all.
The Function of Sugar in Baking
Beyond just sweetness, sugar plays a vital role in the chemical process of baking scones. Understanding its function can help home bakers know how to adjust recipes without compromising the final product.
- Moisture and Tenderness: Sugar is considered a liquid in the final formula and helps keep the scone moist and tender. Reducing it can result in a drier product, so careful adjustments are necessary.
- Color and Crust: Sugar caramelizes during baking, contributing to the golden-brown color of the crust. Less sugar means a paler scone, which is purely aesthetic but something to be aware of.
- Leavening Aid: Sugar can help tenderize the gluten in the flour, preventing the scones from becoming tough. Too little sugar can cause the chemical leaveners (like baking powder) to act differently.
Conclusion
Do scones have a lot of sugar in them? While a traditional British scone is relatively low in sugar, the popular, café-style scones can contain significant amounts, putting them on par with many cakes and muffins. The sugar content depends heavily on the recipe, portion size, and toppings. For consumers, being mindful of these factors—especially the tendency for larger portion sizes and sugary additions—is key. For home bakers, adjusting the sugar content, using alternative sweeteners, and choosing savory options are all effective ways to create a delicious, lower-sugar version of this classic treat. As with any indulgent food, moderation is the best policy.
King Arthur Baking Company offers great advice on how to get the perfect texture for your scones.
