Apple Cinnamon Scones
bakeschool.com · 2013 · 8
Get the method at bakeschool.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.
- More liquid than 77% of recipes: 67% of the flour weight against the typical recipe's 52%.
- Leavening in the middle half of recipes: 3.7% of the flour weight against the typical recipe's 4.4%.
Ingredients (11)
- 375 grams bleached all-purpose flour375 g
- 50 grams granulated sugar50 g
- 15 mL baking powder≈ 14 g
- 2.5 mL Diamond Crystal fine kosher salt≈ 1.8 g
- 115 grams unsalted butter (diced and kept cold)115 g
- 1 large egg(s)≈ 50 g
- 250 mL whipping cream (35 % fat) (plus more to brush on the scones before baking)≈ 252 g
- 5 mL pure vanilla extract≈ 4.3 g
- 60 mL apple butter (I used Filsinger or Eden brands)≈ 32 g
- 1 Cortland apple(s) (cored and diced)≈ 182 g
- 15 mL cinnamon sugar (plus more for garnishing the tops of teh scones before baking)≈ 13 g
flour 375 gbatter 1088 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.
- Butter31% · 46th percentile · median 33%
- Liquid67% · 77th percentile · median 52%
- Sugar17% · 41st percentile · median 20%
- Egg13% · 45th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.