Peaches and Cream Scones

Ingredients (19)

• 2 and 1/2 cups all-purpose flour≈ 313 g
• 1/2 teaspoon salt≈ 3 g
• 2 teaspoons baking powder≈ 9 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/2 teaspoon cinnamon≈ 1.3 g
• 1/4 teaspoon nutmeg≈ 0.7 g
• 1/3 cup light brown sugar, packed≈ 73 g
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces≈ 113 g
• 1 large egg≈ 50 g
• 1/2 cup full-fat sour cream≈ 115 g
• 2 and 1/2 tablespoons heavy cream≈ 37 g
• 1 cup fresh peaches, pitted and diced (peeled, optional)≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 large egg, beaten≈ 50 g
• 1 teaspoon milk or water≈ 5 g
• 2 tablespoons granulated sugar, for sprinkling≈ 25 g
• 2 tablespoons heavy cream≈ 30 g
• 3/4 cup confectioners' sugar≈ 90 g
• 1 teaspoon vanilla extract (optional)≈ 4.2 g
• Tiny pinch of salt (1/8 teaspoon or less)n/a

flour 313 gbatter 955 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%
• Liquid49% · 39th percentile · median 52%
• Sugar24% · 61st percentile · median 20%
• Egg16% · 52nd percentile · median 16%
• Leavening3.9% · 38th percentile · median 4.4%
• Salt1% · 57th percentile · median 0.8%

Oven

Temperature

not stated

median 400°F

Time

18 to 20 minutes

median 16 minutes