Apricot and White Chocolate Scones
Betty Crocker Kitchens · bettycrocker.com · 2003 · 8
Against 660 scone recipes
Less liquid than 85% 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.
- Less liquid than 85% of recipes: 37% of the flour weight against the typical recipe's 52%.
- More egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (10)
- 1 3/4 cups Gold Medal™ all-purpose flour≈ 219 g
- 1/4 cup sugar≈ 50 g
- 2 teaspoons baking powder≈ 9 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/3 cup firm butter or margarine≈ 76 g
- 1/3 cup finely chopped dried apricots≈ 79 g
- 1/3 cup white vanilla baking chips≈ 67 g
- 1 egg≈ 50 g
- About 1/3 cup half-and-half≈ 81 g
- 1/3 cup white vanilla baking chips, melted≈ 67 g
flour 219 gbatter 700 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.
- Butter35% · 59th percentile · median 33%
- Liquid37% · 15th percentile · median 52%
- Sugar23% · 60th percentile · median 20%
- Egg23% · 87th percentile · median 16%
- Leavening4.2% · 44th percentile · median 4.4%
- Salt0.7% · 43rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 14 to 16 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.