Pear and Chocolate Scones
bakeschool.com · 2017 · 12
Against 660 scone recipes
More liquid than 89% of recipes and more sugar than 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 89% of recipes: 81% of the flour weight against the typical recipe's 52%.
- More sugar than 86% of recipes: 37% of the flour weight against the typical recipe's 20%.
Ingredients (12)
- 312 grams bleached all-purpose flour312 g
- 100 grams granulated sugar100 g
- 15 mL baking powder≈ 14 g
- 2.5 mL Diamond Crystal fine kosher salt≈ 1.8 g
- 5 mL ground cardamom≈ 2.6 g
- 77 grams unsalted butter (cold)77 g
- 250 mL whipping cream (35 % fat)≈ 252 g
- 1 large egg(s)≈ 50 g
- 30 mL unsalted butter (melted)≈ 29 g
- 15 mL turbinado sugar≈ 14 g
- 75 grams dark chocolate (70 % cocoa content) (chopped)75 g
- 160 grams diced canned pears in fruit juice160 g
flour 312 gbatter 1087 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.
- Butter34% · 52nd percentile · median 33%
- Liquid81% · 89th percentile · median 52%
- Sugar37% · 86th percentile · median 20%
- Egg16% · 52nd percentile · median 16%
- Leavening4.5% · 54th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 25 to 30 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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