Apple Scones
Tana Baer · tasteofhome.com · 2018 · 4 scones
Against 660 scone recipes
More liquid than 79% of recipes and more leavening than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 79% of recipes: 71% of the flour weight against the typical recipe's 52%.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (11)
- 1/2 cup whole wheat flour≈ 64 g
- 1/2 cup all-purpose flour≈ 63 g
- 2 tablespoons brown sugar≈ 28 g
- 1-1/2 teaspoons baking powder≈ 7 g
- 1/4 teaspoon salt≈ 1.5 g
- 3 tablespoons cold butter≈ 43 g
- 1/4 cup plus 2 tablespoons half-and-half cream≈ 89 g
- 1 large egg yolk, room temperature≈ 18 g
- 1-1/2 teaspoons vanilla extract≈ 6 g
- 2/3 cup shredded peeled apple≈ 83 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tablespoon caramel ice cream topping≈ 15 g
flour 127 gbatter 402 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.
- Butter34% · 51st percentile · median 33%
- Liquid71% · 79th percentile · median 52%
- Sugar22% · 57th percentile · median 20%
- Egg14% · 47th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 20 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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