Cranberry Ricotta Scones

Ingredients (17)

• 2 and 1/2 cups all-purpose flour≈ 313 g
• 1/2 teaspoon salt≈ 3 g
• 1 tablespoon baking powder≈ 14 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/2 cup granulated sugar≈ 100 g
• 1 teaspoon orange zest≈ 2 g
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces≈ 113 g
• 1 large egg, beaten≈ 50 g
• 1/2 cup (Whole Milk) Ricotta Cheese≈ 119 g
• 3 tablespoons Whole Milk≈ 46 g
• 1 cup cranberries, fresh or frozen (If using frozen, do not thaw first), roughly chopped≈ 237 g
• 1 teaspoon milk or water≈ 5 g
• 2 tablespoons fresh orange juice≈ 30 g
• 1/2 teaspoon orange zest≈ 1 g
• Pinch of salt≈ 0.4 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2 tablespoons sugar, for sprinkling≈ 25 g
• 3/4 cup confectioners sugar, more if needed≈ 90 g

flour 313 gbatter 1035 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.

• Butter36% · 63rd percentile · median 33%
• Liquid54% · 55th percentile · median 52%
• Sugar32% · 81st percentile · median 20%
• Egg16% · 52nd percentile · median 16%
• Leavening5.4% · 76th percentile · median 4.4%
• Salt1.1% · 63rd percentile · median 0.8%

Oven

Temperature

not stated

median 400°F

Time

18 to 20 minutes

median 16 minutes