Double Chocolate Scones
bakingamoment.com · 2016 · 8 scones
Against 660 scone recipes
More butter than 98% of recipes and more egg than 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 98% of recipes: 52% of the flour weight against the typical recipe's 33%.
- More egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
- More liquid than 81% of recipes: 73% of the flour weight against the typical recipe's 52%.
- More sugar than 78% of recipes: 31% of the flour weight against the typical recipe's 20%.
Ingredients (10)
- 1 3/4 cups all-purpose flour≈ 219 g
- 1/2 cup unsweetened cocoa powder≈ 43 g
- 1/3 cup granulated sugar≈ 67 g
- 1 1/2 teaspoons baking powder≈ 7 g
- 1/2 teaspoon kosher salt≈ 2 g
- 1/2 cup unsalted butter ((1 stick), cold)≈ 114 g
- 1/2 cup semi sweet chocolate chips≈ 85 g
- 2/3 cup heavy cream≈ 159 g
- 1 large egg≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
flour 219 gbatter 749 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.
- Butter52% · 98th percentile · median 33%
- Liquid73% · 82nd percentile · median 52%
- Sugar31% · 79th percentile · median 20%
- Egg23% · 87th percentile · median 16%
- Leavening3.2% · 21st percentile · median 4.4%
- Salt0.9% · 53rd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 20 to 25 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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