Cranberry Almond Scones
anediblemosaic.com · 8 to 10 scones
Against 660 scone recipes
More salt than 89% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More liquid than 76% of recipes: 66% of the flour weight against the typical recipe's 52%.
Ingredients (13)
- 2½ cups (320 g) all-purpose flour320 g
- ⅓ cup (70 g) sugar70 g
- 1 tablespoon baking powder≈ 14 g
- ¾ teaspoon salt≈ 4.5 g
- ¼ teaspoon mahlab≈ 1.2 g
- 6 tablespoons (80 g) chilled unsalted butter, diced80 g
- ¼ cup (60 ml) heavy cream≈ 60 g
- ½ cup (120 ml) milk (whole or reduced-fat, but not skim), plus 1-2 tablespoons more as necessary≈ 122 g
- ½ cup (55 g) toasted sliced almonds55 g
- 4 tablespoons unsweetened, dried cranberries≈ 38 g
- 2 tablespoons milk, for the tops≈ 31 g
- 1 tablespoon sugar, for the tops≈ 13 g
Toppings and extras
Listed, but not counted in the percentages below.
- Cranberry jam, for serving (optional)n/a
flour 320 gbatter 807 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.
- Butter25% · 32nd percentile · median 33%
- Liquid66% · 77th percentile · median 52%
- Sugar26% · 66th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.3% · 46th percentile · median 4.4%
- Salt1.4% · 90th percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 14 to 16 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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