Perfect Fruit Scones
Makinze Gore · delish.com · 2019 · 8
Against 660 scone recipes
More egg than 88% of recipes and less leavening than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 88% of recipes: 25% of the flour weight against the typical recipe's 16%.
- Less leavening than 76% of recipes: 3.4% of the flour weight against the typical recipe's 4.4%.
Ingredients (10)
- 3 1/4 c. all-purpose flour, plus more for surface≈ 406 g
- 1/3 c. granulated sugar≈ 67 g
- 2 tbsp. packed brown sugar≈ 28 g
- 1 tbsp. baking powder≈ 14 g
- 1 tsp. kosher salt≈ 4 g
- 1/2 c. (1 stick) cold butter, cut into cubes≈ 114 g
- 1 c. fruit, such as raspberries, blueberries, blackberries, or a mix (chopped, if large)≈ 148 g
- 2 large eggs, beaten≈ 100 g
- 1 c. heavy cream, plus more for brushing≈ 238 g
Toppings and extras
Listed, but not counted in the percentages below.
- Coarse sugar, for sprinklingn/a
flour 406 gbatter 1118 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.
- Butter28% · 37th percentile · median 33%
- Liquid59% · 63rd percentile · median 52%
- Sugar23% · 61st percentile · median 20%
- Egg25% · 88th percentile · median 16%
- Leavening3.4% · 23rd percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 22 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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