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Toffee Almond Scones

Jamie · mybakingaddiction.com · 2015 · 8 scones

Against 660 scone recipes

More butter than 80% of recipes and more liquid than 86%.

See how all 660 scone recipes compare →

Get the method at mybakingaddiction.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 butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • More liquid than 86% of recipes: 78% of the flour weight against the typical recipe's 52%.
  • Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.4%, about half as much.
Butter: 45%, 87th percentileLiquid: 78%, 87th percentileSugar: 27%, 70th percentileEgg: 20%, 71st percentileLeavening: 2.4%, 9th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1/3 cup sugar≈ 67 g
  • 2 cups all-purpose flour≈ 250 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/2 teaspoon salt≈ 3 g
  • 8 tablespoons unsalted butter (frozen)≈ 114 g
  • 1/2 cup sour cream≈ 115 g
  • 1/3 cup BAILEYS® Coffee Creamer Toffee Almond Cream≈ 79 g
  • 1 large egg≈ 50 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/2 cup sliced almonds≈ 60 g
  • 1/2 cup toffee bits≈ 119 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tablespoons unsalted butter; melted≈ 43 g
  • 1 cup powdered sugar; sifted≈ 120 g
  • 2 tablespoons BAILEYS® Coffee Creamer Toffee Almond Cream≈ 30 g
  • 1 tablespoon milk≈ 15 g

flour 250 gbatter 866 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% · 87th percentile
  • Liquid78% · 87th percentile
  • Sugar27% · 70th percentile
  • Egg20% · 71st percentile
  • Leavening2.4% · 9th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
15 to 17 minutes
median 16 minutes

Keep exploring

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