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Cranberry Orange Scones

Amanda Rettke--iambaker.net · iambaker.net · 2023 · 6 scones

Against 660 scone recipes

More egg than 94% of recipes and more sugar than 80%.

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 94% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
  • More sugar than 80% of recipes: 32% of the flour weight against the typical recipe's 20%.
Butter: 36%, 63rd percentileLiquid: 57%, 61st percentileSugar: 32%, 81st percentileEgg: 32%, 95th percentileLeavening: 4.4%, 50th percentileSalt: 1%, 57th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • ½ cup (1 stick / 113 g) cold unsalted butter113 g
  • 2 ½ cups (312.5 g) all-purpose flour313 g
  • ½ cup (100 g) granulated sugar100 g
  • ¾ teaspoon kosher salt≈ 3 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 cup (100 g) fresh cranberries, (roughly chopped)100 g
  • 2 large eggs, (room temperature)≈ 100 g
  • 1 teaspoon orange zest≈ 2 g
  • ¾ cup (178.5 g) heavy whipping cream179 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons heavy whipping cream≈ 30 g
  • 1 cup (125 g) confectioners' sugar125 g
  • 2-3 tablespoons orange juice≈ 37 g

flour 313 gbatter 923 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% · 63rd percentile
  • Liquid57% · 61st percentile
  • Sugar32% · 81st percentile
  • Egg32% · 95th percentile
  • Leavening4.4% · 50th percentile
  • Salt1% · 57th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
18 to 23 minutes
median 16 minutes

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