Butterscotch Pecan Scones
onceuponachef.com · 2018 · 8 large scones
Against 660 scone recipes
More leavening than 91% of recipes and more egg than 84%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 91% of recipes: 6.1% of the flour weight against the typical recipe's 4.4%.
- More egg than 84% of recipes: 22% 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%.
Ingredients (11)
- ⅔ cup pecans≈ 73 g
- ½ cup heavy cream, (plus more if necessary)≈ 119 g
- 1 large egg≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 cups cake flour, (spooned into measuring cup and leveled-off (see note on substitution))≈ 228 g
- ½ teaspoon salt≈ 3 g
- 1 tablespoon baking powder≈ 14 g
- 3 tablespoons (packed) dark brown sugar≈ 41 g
- 6 tablespoons cold unsalted butter, (cut into ½-inch (13-mm) pieces)≈ 85 g
- ⅔ cup butterscotch chips, (best quality such as Guittard)≈ 113 g
Toppings and extras
Listed, but not counted in the percentages below.
- Demerara sugar ((also called raw sugar or turbinado), for sprinkling)n/a
flour 228 gbatter 731 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.
- Butter37% · 66th percentile · median 33%
- Liquid52% · 53rd percentile · median 52%
- Sugar18% · 46th percentile · median 20%
- Egg22% · 85th percentile · median 16%
- Leavening6.1% · 91st percentile · median 4.4%
- Salt1.3% · 87th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 14 to 16 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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