Ginger-Date Scones
Betty Crocker Kitchens · bettycrocker.com · 2009 · 10
Against 660 scone recipes
More liquid than 92% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 92% of recipes: 87% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 2 1/4 cups Gold Medal™ all-purpose flour≈ 281 g
- 1/4 cup packed brown sugar≈ 55 g
- 1 1/2 teaspoons baking powder≈ 7 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/2 cup cold butter or margarine, cut into 8 pieces≈ 114 g
- 1 cup buttermilk≈ 244 g
- 1/2 cup chopped dates≈ 119 g
- 1/4 cup candied ginger, chopped≈ 31 g
- 1 tablespoon coarse sugar≈ 13 g
flour 281 gbatter 867 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.
- Butter40% · 71st percentile · median 33%
- Liquid87% · 92nd percentile · median 52%
- Sugar24% · 62nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.5% · 24th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
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