Dark Chocolate Chunk and Cherry Scones
Betty Crocker Kitchens · bettycrocker.com · 2010 · 8
Against 660 scone recipes
More egg than 94% of recipes and more liquid than 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 94% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
- More liquid than 86% of recipes: 78% of the flour weight against the typical recipe's 52%.
- Less leavening than 83% of recipes: 2.9% of the flour weight against the typical recipe's 4.4%.
- Less butter than 77% of recipes: 23% of the flour weight against the typical recipe's 33%.
Ingredients (11)
- 2 1/2 cups Gold Medal™ all-purpose flour≈ 313 g
- 2 teaspoons baking powder≈ 9 g
- 1/3 cup sugar≈ 67 g
- 1/2 teaspoon salt≈ 3 g
- 5 tablespoons cold butter≈ 71 g
- 2 eggs≈ 100 g
- 1 cup whipping cream≈ 238 g
- 1 teaspoon vanilla≈ 4.2 g
- 1/2 cup dark chocolate chunks≈ 80 g
- 1/2 cup dried cherries≈ 119 g
- 1 teaspoon water≈ 4.9 g
flour 313 gbatter 1008 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.
- Butter23% · 22nd percentile · median 33%
- Liquid78% · 87th percentile · median 52%
- Sugar21% · 56th percentile · median 20%
- Egg32% · 95th percentile · median 16%
- Leavening2.9% · 16th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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