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Cherry Scones Recipe with Vanilla Cream and Cherry Jam

Faith Gorsky · anediblemosaic.com · 2012 · 8 scones

Against 660 scone recipes

More butter than 99% of recipes and more egg than 97%.

See how all 660 scone recipes compare →

Get the method at anediblemosaic.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • More butter than 99% of recipes: 54% of the flour weight against the typical recipe's 33%.
  • More egg than 97% of recipes: 38% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More liquid than 85% of recipes: 77% of the flour weight against the typical recipe's 52%.
  • More leavening than 87% of recipes: 5.8% of the flour weight against the typical recipe's 4.4%.
Butter: 54%, 99th percentileLiquid: 77%, 86th percentileSugar: 32%, 79th percentileEgg: 38%, 97th percentileLeavening: 5.8%, 89th percentileSalt: 1.1%, 63rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 2 tablespoons salted butter (softened slightly)≈ 28 g
  • 6 tablespoons sour cream≈ 86 g
  • 1 tablespoon powdered sugar≈ 8 g
  • 1/2 teaspoon vanilla bean paste≈ 2.1 g
  • 1/4 teaspoon almond extract≈ 1.1 g
  • 1 large egg≈ 50 g
  • 1/2 cup sour cream≈ 115 g
  • 1 teaspoon vanilla bean paste≈ 4.2 g
  • 1 teaspoon almond extract≈ 4.2 g
  • 262 grams all-purpose flour262 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon salt≈ 3 g
  • 6 tablespoons sugar≈ 75 g
  • 1/2 cup unsalted butter (chilled and cubed)≈ 114 g
  • 1/2 cup dried cherries (chopped (see Note for using fresh cherries instead))≈ 119 g
  • 1 egg (lightly beaten with 2 teaspoons water, for eggwash)≈ 50 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Cherry jam (for serving (optional))n/a

flour 262 gbatter 936 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.

  • Butter54% · 99th percentile
  • Liquid77% · 86th percentile
  • Sugar32% · 79th percentile
  • Egg38% · 97th percentile
  • Leavening5.8% · 89th percentile
  • Salt1.1% · 63rd percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
14 to 16 minutes
median 16 minutes

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