Peach Cobbler Scones Recipe
Monika Manchanda · archanaskitchen.com · 2015 · 8
Get the method at archanaskitchen.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 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Liquid in the middle half of recipes: 65% of the flour weight against the typical recipe's 52%.
Ingredients (11)
- 3 cups All Purpose Flour (Maida)≈ 375 g
- 1/4 cup Sugar granulated≈ 50 g
- 3 teaspoons Baking powder≈ 14 g
- 3/4 teaspoon Salt≈ 4.5 g
- 3/4 cup Butter (Unsalted) chilled and cubed≈ 170 g
- 1 Whole Eggs beaten≈ 50 g
- 1 cup Buttermilk cold≈ 244 g
- 1 teaspoon Vanilla Extract≈ 4.2 g
- 2 Peaches sliced (you may use tinned peaches but be sure to drain them completely)n/a
- 2 tablespoons Sugar granulated≈ 25 g
- 1 teaspoon Cinnamon Stick (Dalchini) ground≈ 2.6 g
flour 375 gbatter 939 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.
- Butter45% · 87th percentile · median 33%
- Liquid65% · 75th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg13% · 45th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 to 18 minutes
- median 16 minutes
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