Almond Cranberry Scones
Tricia · savingdessert.com · 2014 · 16 -18 Scones
Get the method at savingdessert.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 egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
- Butter in the middle half of recipes: 26% of the flour weight against the typical recipe's 33%.
Ingredients (14)
- 3 ½ cups all-purpose flour≈ 438 g
- ½ cup granulated sugar≈ 100 g
- ½ teaspoon salt≈ 3 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon baking soda≈ 3 g
- 8 tablespoons cold unsalted butter (cut into small pieces)≈ 114 g
- 7 ounces almond paste199 g
- 1 cup buttermilk (well shaken)≈ 244 g
- 1 teaspoon almond extract≈ 4.2 g
- ½ heaping cup fresh cranberries (whole small or cut larger cranberries in half)≈ 119 g
- 1 egg≈ 50 g
- 1 egg (mixed with 1 teaspoon cold water for brushing on top)≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- Coarse sugar for toppingn/a
- Sliced almonds for toppingn/a
flour 438 gbatter 1336 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.
- Butter26% · 33rd percentile · median 33%
- Liquid56% · 58th percentile · median 52%
- Sugar23% · 60th percentile · median 20%
- Egg23% · 87th percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt0.7% · 43rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 minutes
- median 16 minutes
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