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Chocolate Espresso Scones

jamiegeller.com · 2011 · 12 Servings

Against 660 scone recipes

More liquid than 81% of recipes and less leavening than 81%.

See how all 660 scone recipes compare →

Get the method at jamiegeller.com →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 liquid than 81% of recipes: 73% of the flour weight against the typical recipe's 52%.
  • Less leavening than 81% of recipes: 3% of the flour weight against the typical recipe's 4.4%.
Butter: 34%, 56th percentileLiquid: 73%, 82nd percentileSugar: 27%, 70th percentileEgg: 20%, 71st percentileLeavening: 3%, 17th percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 4 cup all-purpose flour≈ 500 g
  • 2/3 cup granulated sugar≈ 133 g
  • 4 tablespoon cocoa powder≈ 22 g
  • 1 tablespoon instant espresso or coffee≈ 15 g
  • 2 teaspoon baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 teaspoon kosher salt≈ 4 g
  • 12 tablespoon cold margarine (diced)≈ 170 g
  • 1 ½ cup plain soy milk≈ 366 g
  • 2 large eggs≈ 100 g
  • 2/3 cup chocolate chips or coarsely chopped chocolate≈ 107 g

flour 500 gbatter 1432 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.

  • Butter34% · 56th percentile
  • Liquid73% · 82nd percentile
  • Sugar27% · 70th percentile
  • Egg20% · 71st percentile
  • Leavening3% · 17th percentile
  • Salt0.8% · 48th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
18 to 20 minutes
median 16 minutes

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