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White Chocolate Cranberry Scones

jamiegeller.com · 2013 · 10 Servings

Against 660 scone recipes

Less liquid than 88% of recipes and more egg than 86%.

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.

  • Less liquid than 88% of recipes: 35% of the flour weight against the typical recipe's 52%.
  • More egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
  • Sugar in the middle half of recipes: 11% of the flour weight against the typical recipe's 20%.
Butter: 39%, 68th percentileLiquid: 35%, 12th percentileSugar: 11%, 25th percentileEgg: 23%, 87th percentileLeavening: 5.3%, 75th percentileSalt: 0.7%, 43rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 3/4 cup flour (can use cake or all-purpose or even half whole wheat)≈ 219 g
  • 2 1/2 teaspoon baking powder≈ 12 g
  • 2 tablespoon sugar≈ 25 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 6 tablespoon unsalted butter (cut into pieces, chilled)≈ 85 g
  • 1/2 cup dried cranberries or cherries≈ 75 g
  • 1/4 cup white chocolate chips≈ 43 g
  • 1 large egg≈ 50 g
  • 5 tablespoon half and half≈ 77 g

flour 219 gbatter 586 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.

  • Butter39% · 68th percentile
  • Liquid35% · 12th percentile
  • Sugar11% · 25th percentile
  • Egg23% · 87th percentile
  • Leavening5.3% · 75th percentile
  • Salt0.7% · 43rd percentile

Oven

Temperature
not stated
median 400°F
Time
12 to 14 minutes
median 16 minutes

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