Cherry Scones
bakingamoment.com · 2026 · 8 scones
Get the method at bakingamoment.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 80% of recipes: 40% of the flour weight against the typical recipe's 52%.
- Butter in the middle half of recipes: 38% of the flour weight against the typical recipe's 33%.
Ingredients (11)
- 2 1/2 cups all-purpose flour ((300 g))300 g
- 1/3 cup granulated sugar ((67 g))67 g
- 1 tablespoon baking powder≈ 14 g
- 1/2 teaspoon kosher salt≈ 2 g
- 1/2 cup cold unsalted butter (cubed (113 g))113 g
- 1 cup fresh cherries (pitted and halved (150 g))150 g
- 1/2 cup heavy cream ((120 ml))≈ 119 g
- 1 large egg≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 teaspoon almond extract≈ 2.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tablespoon heavy cream (for brushing)≈ 15 g
flour 300 gbatter 821 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.
- Butter38% · 67th percentile · median 33%
- Liquid40% · 20th percentile · median 52%
- Sugar22% · 59th percentile · median 20%
- Egg17% · 54th percentile · median 16%
- Leavening4.6% · 57th percentile · median 4.4%
- Salt0.7% · 43rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 18 to 22 minutes
- median 16 minutes
Keep exploring
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