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Fruitcake Scones

Molly Marzalek-Kelly · kingarthurbaking.com · 16 mini scones

Against 660 scone recipes

More butter than 99% of recipes and less liquid than 86%.

See how all 660 scone recipes compare →

Get the method at kingarthurbaking.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 99% of recipes: 54% of the flour weight against the typical recipe's 33%.
  • Less liquid than 86% of recipes: 36% of the flour weight against the typical recipe's 52%.
  • More egg than 87% of recipes: 24% of the flour weight against the typical recipe's 16%.
  • More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
Butter: 54%, 99th percentileLiquid: 36%, 13th percentileSugar: 31%, 79th percentileEgg: 24%, 88th percentileLeavening: 3.3%, 22nd percentileSalt: 1.4%, 90th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 2 cups (240g) King Arthur Fruitcake Fruit Blend240 g
  • 1/2 cup (113g) brandy or apple juice113 g
  • 1 3/4 cup (210g) King Arthur Unbleached All-Purpose Flour210 g
  • 1/3 cup (66g) granulated sugar66 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 1/2 teaspoon table salt≈ 3 g
  • 1/4 teaspoon ground nutmeg≈ 0.7 g
  • 1/4 teaspoon Vietnamese cinnamon≈ 0.7 g
  • 8 tablespoons (113g) unsalted butter, cold; cut into 1/2" cubes113 g
  • 1/2 cup (57g) pecans, diced and toasted57 g
  • 1 large egg≈ 50 g
  • 1/3 cup (76g) milk76 g
  • 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
  • 1/4 teaspoon orange oil or zest of 1 orange*≈ 0.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup (57g) confectioners' sugar, sifted if lumpy57 g
  • 1 tablespoon (14g) reserved strained fruit liquid (above)14 g
  • 1 to 2 teaspoons milk≈ 8 g

flour 210 gbatter 941 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.

  • Butter54% · 99th percentile
  • Liquid36% · 13th percentile
  • Sugar31% · 79th percentile
  • Egg24% · 88th percentile
  • Leavening3.3% · 22nd percentile
  • Salt1.4% · 90th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
14 to 16 minutes
median 16 minutes

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