Cranberry Buttermilk Scones
Taste of Home Editorial Team · tasteofhome.com · 2018 · 1 dozen
Against 660 scone recipes
More butter than 80% of recipes and more liquid than 78%.
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%.
- More liquid than 78% of recipes: 69% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (11)
- 3 cups all-purpose flour≈ 375 g
- 1/3 cup plus 2 tablespoons sugar, divided≈ 92 g
- 2-1/2 teaspoons baking powder≈ 12 g
- 3/4 teaspoon salt≈ 4.5 g
- 1/2 teaspoon baking soda≈ 3 g
- 3/4 cup cold butter≈ 170 g
- 1 cup buttermilk≈ 244 g
- 1 cup dried cranberries≈ 150 g
- 1 teaspoon grated orange zest≈ 2 g
- 1 tablespoon whole milk≈ 15 g
- 1/4 teaspoon ground cinnamon≈ 0.7 g
flour 375 gbatter 1068 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%
- Liquid69% · 79th percentile · median 52%
- Sugar25% · 63rd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.9% · 38th 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
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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