Chocolate Chip Pecan Scones
jamiegeller.com · 2011 · 12 Servings
Against 660 scone recipes
No egg, unlike 62% of recipes and less leavening than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Liquid in the middle half of recipes: 65% of the flour weight against the typical recipe's 52%.
- Less leavening than 76% of recipes: 3.3% of the flour weight against the typical recipe's 4.4%.
Ingredients (11)
- 2 1/4 cups Flour≈ 281 g
- 1/3 cup Sugar≈ 67 g
- 2 teaspoons Baking powder≈ 9 g
- 1/2 teaspoon salt≈ 3 g
- 6 tablespoons 3/4 stick cold unsalted butter or margarine≈ 85 g
- 3/4 cup semisweet chocolate chips≈ 128 g
- 3/4 cup coarsely chopped pecans≈ 83 g
- 3/4 cup cold buttermilk OR soy milk mixed with 1 teaspoon lemon juice≈ 183 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
- Granulated or turbinado sugar (such as Sugar in the Raw for sprinkling)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- Additional milk or soy milk for brushingn/a
flour 281 gbatter 843 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.
- Butter30% · 45th percentile · median 33%
- Liquid65% · 75th percentile · median 52%
- Sugar24% · 61st percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.3% · 22nd percentile · median 4.4%
- Salt1.1% · 63rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 18 to 20 minutes
- median 16 minutes
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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