Strawberry Cream Scones
kirbiecravings.com · 2010
Against 660 scone recipes
More liquid than 94% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 94% of recipes: 95% 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).
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (9)
- 2 cups all purpose flour≈ 250 g
- 1 tbsp baking powder≈ 14 g
- 3 tbsp sugar≈ 38 g
- 1/2 tsp salt≈ 3 g
- 5 tbsp cold unsalted butter (cut into small cubes)≈ 71 g
- 1 cup strawberries (cut into small cubes)≈ 150 g
- 1 cup heavy cream≈ 238 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tbsp heavy cream≈ 30 g
- 2 tbsp raw sugar≈ 25 g
flour 250 gbatter 763 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.
- Butter28% · 39th percentile · median 33%
- Liquid95% · 95th percentile · median 52%
- Sugar15% · 35th percentile · median 20%
- Egg0% · 19th 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
- 15 to 20 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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