Caramel Apple Pecan Scones
Amanda Rettke-iambaker.net · iambaker.net · 2020 · 8
Against 660 scone recipes
More sugar than 96% of recipes and more egg than 93%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 96% of recipes: 41% of the flour weight against the typical recipe's 20%, about twice as much.
- More egg than 93% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
- Less liquid than 88% of recipes: 35% of the flour weight against the typical recipe's 52%.
Ingredients (14)
- 2½ cups (313 g) all-purpose flour313 g
- ½ cup (100 g) granulated sugar100 g
- ½ teaspoon cinnamon≈ 1.3 g
- ½ teaspoon kosher salt≈ 2 g
- 1 tablespoon baking powder≈ 14 g
- ½ cup (1 stick / 113 g) unsalted butter, (cold, grated)113 g
- 2 medium granny smith apples, (peeled and finely diced (about 2¼ cups))≈ 364 g
- ½ cup pecans, (chopped (optional))≈ 55 g
- ⅔ cups (80 g) heavy cream80 g
- 2 large eggs≈ 100 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 tablespoons heavy cream≈ 30 g
- 2 tablespoons turbinado sugar≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- ¼ cup (82 g) caramel topping82 g
flour 313 gbatter 1204 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.
- Butter36% · 61st percentile · median 33%
- Liquid35% · 12th percentile · median 52%
- Sugar41% · 96th percentile · median 20%
- Egg32% · 94th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 18 to 23 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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