Scones Lab660 recipes
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Mini Scones

PJ Hamel · kingarthurbaking.com · 32 / about 32 mini scones

Against 660 scone recipes

More egg than 92% of recipes and less liquid than 89%.

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 egg than 92% of recipes: 30% of the flour weight against the typical recipe's 16%, about twice as much.
  • Less liquid than 89% of recipes: 34% of the flour weight against the typical recipe's 52%.
  • More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
Butter: 34%, 58th percentileLiquid: 34%, 11th percentileSugar: 20%, 55th percentileEgg: 30%, 93rd percentileLeavening: 4.2%, 44th percentileSalt: 1.4%, 90th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour330 g
  • 1/3 cup (67g) granulated sugar67 g
  • 3/4 teaspoon table salt≈ 4.5 g
  • 1 tablespoon baking powder≈ 14 g
  • 8 tablespoons (113g) unsalted butter, cold, cut in pats113 g
  • 1 to 2 cups (170g to 340g) mini chocolate chips, semisweet chocolate, or bittersweet chocolate, finely chopped170 g
  • 2 large eggs≈ 100 g
  • 2 teaspoons King Arthur Pure Vanilla Extract, or the flavoring of your choice≈ 8 g
  • 1/2 to 2/3 cup (113g to 152g) half-and-half or milk113 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 1/2 cups (397g) confectioners' sugar397 g
  • 7 tablespoons (99g) water, enough to make a thin glaze99 g
  • 1 teaspoon King Arthur Pure Vanilla Extract, optional≈ 4.2 g

flour 330 gbatter 920 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% · 58th percentile
  • Liquid34% · 11th percentile
  • Sugar20% · 55th percentile
  • Egg30% · 93rd percentile
  • Leavening4.2% · 44th percentile
  • Salt1.4% · 90th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
19 to 20 minutes
median 16 minutes

Keep exploring

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