Chocolate Chip Scones
Silvana Lezama · tasteofhome.com · 2018 · 6 scones
Against 660 scone recipes
More egg than 97% of recipes and less liquid than 87%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 97% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Less liquid than 87% of recipes: 36% of the flour weight against the typical recipe's 52%.
- Less butter than 77% of recipes: 23% of the flour weight against the typical recipe's 33%.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (8)
- 1 cup all-purpose flour≈ 125 g
- 3 tablespoons sugar≈ 38 g
- 1-1/2 teaspoons baking powder≈ 7 g
- Dash salt≈ 0.4 g
- 2 tablespoons cold butter≈ 28 g
- 1 large egg≈ 50 g
- 3 tablespoons heavy whipping cream≈ 45 g
- 1/2 cup miniature semisweet chocolate chips≈ 85 g
flour 125 gbatter 378 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.
- Butter23% · 22nd percentile · median 33%
- Liquid36% · 13th percentile · median 52%
- Sugar30% · 78th percentile · median 20%
- Egg40% · 98th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.3% · 27th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 18 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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