Peaches and Cream Scones
Joy the Baker · joythebaker.com · 2022
Against 660 scone recipes
No butter, unlike 95% of recipes and more liquid than 93%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- More liquid than 93% of recipes: 94% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (10)
- 3 cups (360 grams) all-purpose flour360 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon kosher salt≈ 4 g
- 1/3 cup (67 grams) granulated sugar67 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/4 teaspoon almond extract≈ 1.1 g
- 1 1/3 – 1 1/2 cups cold heavy cream, plus more for topping≈ 337 g
- 1 ripe peach, diced smalln/a
- Turbinado sugarn/a
Toppings and extras
Listed, but not counted in the percentages below.
- Salted butter for servingn/a
flour 360 gbatter 787 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.
- Butter0% · 2nd percentile · median 33%
- Liquid94% · 94th percentile · median 52%
- Sugar19% · 46th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt1.1% · 63rd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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