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Apple Scones with Maple Glaze

bakerbynature.com · 2023 · 8 scones

Against 660 scone recipes

Less liquid than 98% of recipes and more egg than 91%.

See how all 660 scone recipes compare →

Get the method at bakerbynature.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.

  • Less liquid than 98% of recipes: 18% of the flour weight against the typical recipe's 52%, about half as much.
  • More egg than 91% of recipes: 28% of the flour weight against the typical recipe's 16%.
  • More sugar than 87% of recipes: 37% of the flour weight against the typical recipe's 20%.
Butter: 39%, 69th percentileLiquid: 18%, 1st percentileSugar: 37%, 88th percentileEgg: 28%, 91st percentileLeavening: 3.9%, 38th percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 3 cups (360g) all-purpose flour360 g
  • 1 Tablespoon (14g) baking powder14 g
  • 2/3 cup (133g) granulated sugar133 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/4 teaspoon ground nutmeg≈ 0.7 g
  • 1/4 teaspoon ground all-spice≈ 0.7 g
  • 10 Tablespoons (141g) unsalted butter (cold and cut into 1/2-inch cubes )141 g
  • 1/2 cup (130g) unsweetened applesauce130 g
  • 1/4 cup (57ml) heavy cream≈ 60 g
  • 1 large egg (cold)≈ 50 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1 and 1/2 cups (200g) granny smith apples (peeled or unpeeled )200 g
  • 1 large egg≈ 50 g
  • 1 teaspoon water≈ 4.9 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 Tablespoons sparkling sugar≈ 38 g
  • 1/2 cup (57g) confectioners' sugar (sifted)57 g
  • 1 and 1/2 Tablespoons (21ml) pure maple syrup≈ 30 g
  • 2 teaspoons milk≈ 10 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g

flour 360 gbatter 1158 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.

  • Butter39% · 69th percentile
  • Liquid18% · 1st percentile
  • Sugar37% · 88th percentile
  • Egg28% · 91st percentile
  • Leavening3.9% · 38th percentile
  • Salt0.8% · 48th percentile

Oven

Temperature
not stated
median 400°F
Time
20 to 22 minutes
median 16 minutes

Keep exploring

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