Peanut Butter Chocolate Chip Scones

Amanda Rettke--iambaker.net · iambaker.net · 2025 · 8 scones

Against 660 scone recipes

Less liquid than 94% of recipes and more egg than 94%.

How it compares

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

Less liquid than 94% of recipes: 25% of the flour weight against the typical recipe's 52%, about half as much.
More egg than 94% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
Less butter than 86% of recipes: 18% of the flour weight against the typical recipe's 33%, about half as much.
More sugar than 80% of recipes: 32% of the flour weight against the typical recipe's 20%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

¼ cup (57 g) unsalted butter, (cold)57 g
2 ½ cups (312.5 g) all-purpose flour313 g
½ cup (100 g) granulated sugar100 g
½ teaspoon kosher salt≈ 2 g
1 tablespoon baking powder≈ 14 g
⅓ cup (79 g) heavy whipping cream, (room temperature, plus 2 tablespoons for brushing)79 g
¼ cup (64 g) creamy peanut butter64 g
2 large eggs, (room temperature)≈ 100 g
2 teaspoons vanilla extract≈ 8 g
1 cup (182 g) semi-sweet chocolate chips182 g

flour 313 gbatter 919 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

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