Almond Peach Scones
Tricia · savingdessert.com · 2017 · 13 Scones
Against 660 scone recipes
Close to the middle of 660 scone recipes on every ingredient.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Butter in the middle half of recipes: 26% of the flour weight against the typical recipe's 33%.
- Leavening in the middle half of recipes: 3.8% of the flour weight against the typical recipe's 4.4%.
Ingredients (14)
- 3 ½ cups unbleached 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
- 4 ounces unsalted butter, (frozen then grated)113 g
- 7 ounces almond paste, (frozen then grated using the large-hole side of a box grater)199 g
- 1 cup buttermilk, (well shaken)≈ 244 g
- 1 teaspoon almond extract≈ 4.2 g
- 1 large peach, (peeled and chopped into ½-inch dice)n/a
- 1 large egg≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg whisked with 1 teaspoon cold water ((for brushing))≈ 50 g
- coarse sugar for topping ((optional))n/a
- 1 cup sliced almonds for topping ((optional))≈ 120 g
flour 438 gbatter 1167 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%
- Egg11% · 42nd 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
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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