Vegan Maple Walnut Scones
Lisa Kitahara · okonomikitchen.com · 2019 · 6 scones
Against 660 scone recipes
No butter, unlike 95% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More liquid than 84% of recipes: 76% of the flour weight against the typical recipe's 52%.
- More leavening than 87% of recipes: 5.8% of the flour weight against the typical recipe's 4.4%.
Ingredients (9)
- 1 2/3 cup super fine oat flour or all purpose gluten free flour (200g)200 g
- 1/3 cup almond flour (37g)37 g
- 1/4 cup maple sugar (45g)45 g
- 1 tbsp baking powder≈ 14 g
- 1/2 cup coconut cream (120g)*120 g
- 1/4 cup coconut yogurt (60g)60 g
- 1 tsp vanilla extract≈ 4.2 g
- 1 tsp maple extract, optional≈ 4.2 g
- 1/2 cup chopped walnuts (60g)60 g
flour 237 gbatter 544 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.
- Butter0% · 2nd percentile · median 33%
- Liquid76% · 85th percentile · median 52%
- Sugar19% · 47th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5.8% · 89th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 to 18 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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