Small Batch Maple Walnut Scones Recipe
Faith Gorsky · anediblemosaic.com · 2021 · 4 servings
Against 660 scone recipes
More liquid than 83% of recipes and more salt than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 83% of recipes: 75% of the flour weight against the typical recipe's 52%.
- More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
- More sugar than 78% of recipes: 30% of the flour weight against the typical recipe's 20%.
Ingredients (12)
- 13 1/2 tablespoons all-purpose flour≈ 105 g
- 2 tablespoons granulated sugar≈ 25 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/4 teaspoon ground nutmeg≈ 0.7 g
- 1 pinch ground fenugreek≈ 0.4 g
- 2 tablespoons unsalted butter (chilled and diced)≈ 28 g
- 1/3 cup heavy whipping cream≈ 79 g
- 1 teaspoon pure maple syrup≈ 7 g
- 1/2 teaspoon pure vanilla extract≈ 2.1 g
- 3 tablespoons walnuts (chopped)≈ 23 g
- 1 egg yolk (beaten with 1 tablespoon water (for eggwash))≈ 18 g
flour 105 gbatter 295 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.
- Butter27% · 35th percentile · median 33%
- Liquid75% · 84th percentile · median 52%
- Sugar30% · 78th percentile · median 20%
- Egg17% · 56th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt1.4% · 90th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 14 to 16 minutes
- median 16 minutes
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