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Mocha Scones

Tessa Arias · handletheheat.com · 2026 · 16 Scones

Against 660 scone recipes

More butter than 97% of recipes and more salt than 96%.

See how all 660 scone recipes compare →

Get the method at handletheheat.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • More butter than 97% of recipes: 51% of the flour weight against the typical recipe's 33%.
  • More salt than 96% of recipes: 2% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
  • More egg than 92% of recipes: 30% of the flour weight against the typical recipe's 16%, about twice as much.
  • More liquid than 79% of recipes: 71% of the flour weight against the typical recipe's 52%.
Butter: 51%, 98th percentileLiquid: 71%, 80th percentileSugar: 30%, 77th percentileEgg: 30%, 93rd percentileLeavening: 5%, 69th percentileSalt: 2%, 97th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 2 1/2 cups plus 2 tablespoons (334 grams) all-purpose flour334 g
  • 1/2 cup (43 grams) Dutch-process cocoa powder*43 g
  • 1/4 cup (50 grams) granulated sugar50 g
  • 1/4 cup (50 grams) lightly packed light brown sugar50 g
  • 1 tablespoon baking powder≈ 14 g
  • 2 teaspoons instant espresso powder**≈ 4.8 g
  • 1 1/8 teaspoons fine sea salt≈ 7 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/4 teaspoon ground cinnamon≈ 0.7 g
  • 1 10-ounce bag (283 grams) mini semisweet chocolate chips283 g
  • 1 1/2 sticks (170 grams) unsalted butter, (cold and cubed)170 g
  • 1 cup (237 grams) buttermilk, (cold***)237 g
  • 2 large eggs, (divided)≈ 100 g
  • 2 teaspoons vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 teaspoon water, (for egg wash)≈ 4.9 g
  • 1 tablespoon boiling water≈ 15 g
  • 2 teaspoons espresso powder≈ 4.8 g
  • 1 cup (125 grams) powdered sugar125 g
  • 2-3 tablespoons heavy cream or milk≈ 37 g

flour 334 gbatter 1305 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.

  • Butter51% · 98th percentile
  • Liquid71% · 80th percentile
  • Sugar30% · 77th percentile
  • Egg30% · 93rd percentile
  • Leavening5% · 69th percentile
  • Salt2% · 97th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
60 minutes
median 16 minutes

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