Walnut Cherry Scones Recipe
aspicyperspective.com · 2016 · 8 large or 16 mini scones
Against 660 scone recipes
More salt than 95% of recipes and more liquid than 81%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More salt than 95% of recipes: 1.8% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- More liquid than 81% of recipes: 73% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (9)
- 2 cups all-purpose flour≈ 250 g
- 1 tablespoon baking powder≈ 14 g
- 3/4 teaspoon salt≈ 4.5 g
- 1/3 cup granulated sugar≈ 67 g
- 6 tablespoons cold unsalted butter (cubed)≈ 85 g
- 3/4 cup cold whole milk (or cream)≈ 183 g
- 1/3 cup dried tart cherries≈ 79 g
- 1/3 cup chopped walnuts≈ 40 g
- 1 jar lemon curdn/a
flour 250 gbatter 722 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.
- Butter34% · 56th percentile · median 33%
- Liquid73% · 82nd percentile · median 52%
- Sugar27% · 70th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.8% · 96th percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 10 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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