Cranberry Orange Scones

Ingredients (14)

• 2 cups (240 gr) all-purpose flour240 g
• 1/2 cup (100 gr) granulated sugar100 g
• 1 TBSP baking powder≈ 14 g
• 1/2 tsp kosher salt≈ 2 g
• 1/2 cup (1 stick, 112 gr) very cold, unsalted butter, cut into small cubes112 g
• 1 large egg, cold≈ 50 g
• 1/2 cup very cold heavy cream, half and half, or buttermilk (plus more for brushing the tops)≈ 119 g
• 1 TBSP (15 ml) orange juice≈ 15 g
• 2 tsp orange zest≈ 4 g
• 1 cup (150 gr) fresh, frozen, or dried cranberries150 g
• turbinado sugar or sanding sugar (optional)n/a

Toppings and extras

Listed, but not counted in the percentages below.

• 1 cup (120 gr) powdered sugar120 g
• 1 TBSP grated orange zest≈ 6 g
• 2-4 TBSP (30-59 ml) orange juice≈ 44 g

flour 240 gbatter 806 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.

• Butter47% · 94th percentile · median 33%
• Liquid50% · 45th percentile · median 52%
• Sugar42% · 98th percentile · median 20%
• Egg21% · 83rd percentile · median 16%
• Leavening5.8% · 89th percentile · median 4.4%
• Salt0.8% · 48th percentile · median 0.8%

Oven

Temperature

425°F / 220°C

median 400°F

Time

12 to 15 minutes

median 16 minutes