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These Apricot Ginger Scones Were My Favorite Scones in Los Angeles

joythebaker.com · 2024 · 8 / makes 8 scones

Against 660 scone recipes

More butter than 96% of recipes and more liquid than 98%.

See how all 660 scone recipes compare →

Get the method at joythebaker.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 butter than 96% of recipes: 49% of the flour weight against the typical recipe's 33%.
  • More liquid than 98% of recipes: 104% of the flour weight against the typical recipe's 52%, about twice as much.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
  • Less leavening than 81% of recipes: 3% of the flour weight against the typical recipe's 4.4%.
Butter: 49%, 97th percentileLiquid: 104%, 99th percentileSugar: 22%, 57th percentileEgg: 0%, 19th percentileLeavening: 3%, 17th percentileSalt: 0.9%, 53rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 3/4 cups (230 grams) all-purpose flour230 g
  • 1/4 cup (30 grams) cornstarch30 g
  • 1/4 cup (50 grams) granulated sugar50 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 1 stick (113 grams) unsalted butter, frozen and grated on the thick side of a box grater113 g
  • 1/2 cup diced dried apricots≈ 119 g
  • 1/3 cup diced candied ginger≈ 42 g
  • 1 cup heavy whipping cream, divided≈ 238 g
  • 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • a small bowl of granulated sugar for dipping the sconesn/a

flour 230 gbatter 834 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.

  • Butter49% · 97th percentile
  • Liquid104% · 99th percentile
  • Sugar22% · 57th percentile
  • Egg0% · 19th percentile
  • Leavening3% · 17th percentile
  • Salt0.9% · 53rd percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
20 minutes
median 16 minutes

Keep exploring

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