Scones Lab660 recipes
← All scone recipes

Cinnamon Apple Scones

Jeanine Donofrio · loveandlemons.com · 2022 · 12 scones

Against 660 scone recipes

Less liquid than 99% of recipes and more egg than 91%.

See how all 660 scone recipes compare →

Get the method at loveandlemons.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.

  • Less liquid than 99% of recipes: 18% of the flour weight against the typical recipe's 52%, about half as much.
  • More egg than 91% of recipes: 29% of the flour weight against the typical recipe's 16%.
  • More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
  • Less leavening than 76% of recipes: 3.3% of the flour weight against the typical recipe's 4.4%.
Butter: 31%, 47th percentileLiquid: 18%, 1st percentileSugar: 19%, 48th percentileEgg: 29%, 92nd percentileLeavening: 3.3%, 22nd percentileSalt: 1.3%, 87th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 2 large eggs≈ 100 g
  • ¼ cup Open Nature® Original Almond Milk≈ 61 g
  • ¼ cup unsweetened applesauce≈ 64 g
  • 1 teaspoon O Organics® Vanilla Extract≈ 4.2 g
  • 1¾ cups O Organics® All-Purpose Flour≈ 219 g
  • 1 cup O Organics® Whole Wheat Flour (spooned and leveled)≈ 128 g
  • ⅓ cup O Organics® Cane Sugar≈ 67 g
  • 2½ teaspoons baking powder≈ 12 g
  • 1 teaspoon O Organics® Cinnamon≈ 2.6 g
  • ¾ teaspoon sea salt≈ 4.5 g
  • ½ teaspoon O Organics® Nutmeg≈ 1.3 g
  • ½ cup O Organics® Coconut Oil (hardened and cut into small pieces*)≈ 109 g
  • 1 cup diced apple≈ 125 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup powdered sugar≈ 120 g
  • 2 tablespoons Open Nature® Original Almond Milk≈ 31 g
  • ¼ teaspoon O Organics® Vanilla Extract≈ 1.1 g
  • Open Nature® Pecans (chopped)n/a

flour 347 gbatter 896 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.

  • Butter31% · 47th percentile
  • Liquid18% · 1st percentile
  • Sugar19% · 48th percentile
  • Egg29% · 92nd percentile
  • Leavening3.3% · 22nd percentile
  • Salt1.3% · 87th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
20 minutes
median 16 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.

Do something with it

Or browse all 660 scone recipes.