Scones Lab660 recipes
← All scone recipes

Cherry Almond Scones

Amanda Rettke--iambaker.net · iambaker.net · 2022 · 8

Against 660 scone recipes

More egg than 93% of recipes and less liquid than 83%.

See how all 660 scone recipes compare →

Get the method at iambaker.net →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 egg than 93% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
  • Less liquid than 83% of recipes: 38% of the flour weight against the typical recipe's 52%.
  • More sugar than 79% of recipes: 32% of the flour weight against the typical recipe's 20%.
Butter: 36%, 61st percentileLiquid: 38%, 17th percentileSugar: 32%, 80th percentileEgg: 32%, 94th percentileLeavening: 4.4%, 50th percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • ½ cup (1 stick / 113 g) cold, unsalted butter113 g
  • 2 ½ cups (313 g) all-purpose flour313 g
  • ½ cup (100 g) granulated sugar100 g
  • ½ teaspoon kosher salt≈ 2 g
  • 1 tablespoon baking powder≈ 14 g
  • ½ cup (119 g) heavy cream, (room temperature)119 g
  • 2 large eggs, (room temperature)≈ 100 g
  • 2 teaspoons vanilla extract≈ 8 g
  • ½ teaspoon almond extract≈ 2.1 g
  • 1½ cups (260 g) fresh sweet cherries, (pitted, 1 cup halved, ½ cup diced*)260 g
  • 4 tablespoons sliced almonds, (divided)≈ 30 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons heavy cream, (room temperature, brushed on)≈ 30 g
  • 1 tablespoon turbinado sugar≈ 14 g

flour 313 gbatter 1061 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
  • Liquid38% · 17th percentile
  • Sugar32% · 80th percentile
  • Egg32% · 94th percentile
  • Leavening4.4% · 50th percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
18 to 20 minutes
median 16 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.

Do something with it

Or browse all 660 scone recipes.