Triple Berry Scones
sugarspunrun.com · 2017 · 16 scones
Against 660 scone recipes
More butter than 80% of recipes and no egg, unlike 62%.
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%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (13)
- 4 cups all purpose flour≈ 500 g
- ½ cup granulated sugar≈ 100 g
- 4 teaspoons baking powder≈ 18 g
- ½ teaspoon salt≈ 3 g
- 1 cup very cold unsalted butter ((frozen is better))≈ 227 g
- 1 cup heavy cream≈ 238 g
- ½ teaspoon vanilla extract≈ 2.1 g
- 1 ½ cups fresh or frozen berries -- I used a mix raspberries (, blackberries, and blueberries**)≈ 188 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup powdered sugar≈ 120 g
- 1 ½ Tbsp lemon juice≈ 22 g
- 1 ½ tsp water≈ 7 g
- ¼ tsp vanilla extract≈ 1.1 g
- Poppyseeds (, for sprinkling (optional))n/a
flour 500 gbatter 1276 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 · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 18 to 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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