White Chocolate Raspberry Rhubarb Scones
Sarah Fennel · bromabakery.com · 2016
Against 660 scone recipes
No leavening, unlike 98% 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.
- No leavening at all, where 98% of recipes use some (most of those 3.7 to 5.4% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (8)
- 2 cups all-purpose flour≈ 250 g
- 1/4 cup granulated sugar≈ 50 g
- 1/2 teaspoon salt≈ 3 g
- 6 tablespoons salted butter, cold≈ 85 g
- 1/2 cup buttermilk≈ 122 g
- 3/4 cup rhubarb, chopped≈ 178 g
- 4 ounces raspberries, fresh but frozen so they do not squish when you fold them into the dough113 g
- 1/2 cup white chocolate chips, melted≈ 85 g
flour 250 gbatter 886 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.
- Butter34% · 56th percentile · median 33%
- Liquid49% · 42nd percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 20 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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