Chocolate Scones
Molly Allen · tasteofhome.com · 2026 · 1 dozen
Against 660 scone recipes
More butter than 98% 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 98% of recipes: 53% 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).
- Liquid in the middle half of recipes: 65% of the flour weight against the typical recipe's 52%.
Ingredients (12)
- 3 cups all-purpose flour≈ 375 g
- 1/4 cup baking cocoa≈ 22 g
- 1/3 cup sugar≈ 67 g
- 2-1/2 teaspoons baking powder≈ 12 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/2 teaspoon salt≈ 3 g
- 3/4 cup cold butter, cubed≈ 170 g
- 1 cup buttermilk≈ 244 g
- 2 tablespoons butter, melted≈ 28 g
- 1 package (12 ounces) semisweet chocolate chips340 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 tablespoons heavy whipping cream≈ 45 g
- 3 tablespoons semisweet chocolate chips≈ 32 g
flour 375 gbatter 1264 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.
- Butter53% · 99th percentile · median 33%
- Liquid65% · 75th percentile · median 52%
- Sugar18% · 44th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.9% · 38th percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 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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