Nutella Scones
kirbiecravings.com · 2010 · 8 scones
Get the method at kirbiecravings.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 leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Salt in the middle half of recipes: 1.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (9)
- 2 cups unbleached all-purpose flour≈ 250 g
- 1/4 cup granulated sugar≈ 50 g
- 1/4 cup unsweetened cocoa powder≈ 22 g
- 1 tbsp baking powder≈ 14 g
- 1/2 tsp salt≈ 3 g
- 6 tbsp cold unsalted butter (cut into cubes)≈ 85 g
- 1 large egg≈ 50 g
- 1/2 cup + 2 tablespoons heavy cream≈ 149 g
- 1 cup Nutella≈ 237 g
flour 250 gbatter 859 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% · 56th percentile · median 33%
- Liquid60% · 64th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 18 to 20 minutes
- median 16 minutes
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