Cranberry Scones

Ingredients (16)

• 2 cups all-purpose flour (plus more for the work surface)≈ 250 g
• 1/4 cup granulated sugar≈ 50 g
• 1 tablespoon baking powder≈ 14 g
• 2 teaspoons finely grated lemon zest (preferably organic)≈ 4 g
• 1/2 teaspoon kosher salt≈ 2 g
• 1 stick unsalted butter (cold, cut into pieces)≈ 113 g
• 1 cup roughly chopped fresh cranberries or whole frozen cranberries (thawed and patted dry)≈ 237 g
• 1/2 cup dried cranberries≈ 75 g
• 1/2 cup white chocolate chips or chopped white chocolate≈ 85 g
• 1/2 cup heavy cream≈ 119 g
• 1 large egg≈ 50 g
• 1/2 teaspoon vanilla extract≈ 2.1 g

Toppings and extras

Listed, but not counted in the percentages below.

• 3 ounces white chocolate (chopped)85 g
• 2 tablespoons light corn syrup≈ 41 g
• 1 tablespoon heavy cream≈ 15 g
• 1/2 teaspoon finely grated lemon zest ( preferably organic, plus more to taste)≈ 1 g

flour 250 gbatter 1001 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.

• Butter45% · 79th percentile · median 33%
• Liquid48% · 34th percentile · median 52%
• Sugar20% · 52nd percentile · median 20%
• Egg20% · 71st percentile · median 16%
• Leavening5.5% · 82nd percentile · median 4.4%
• Salt0.8% · 48th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

16 to 18 minutes

median 16 minutes