Cranberry Scones
Tana Baer · tasteofhome.com · 2018 · 4 scones
Against 660 scone recipes
More sugar than 96% of recipes and more egg than 97%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 96% of recipes: 41% of the flour weight against the typical recipe's 20%, about twice as much.
- More egg than 97% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Less liquid than 85% of recipes: 37% of the flour weight against the typical recipe's 52%.
Ingredients (9)
- 1 cup all-purpose flour≈ 125 g
- 1/4 cup sugar≈ 50 g
- 1-1/2 teaspoons baking powder≈ 7 g
- 1/8 teaspoon salt≈ 0.8 g
- 1/4 cup cold butter≈ 57 g
- 3 tablespoons 2% milk≈ 46 g
- 1 large egg, beaten≈ 50 g
- 1/4 cup dried cranberries≈ 38 g
- 1/4 teaspoon coarse sugar≈ 1.1 g
flour 125 gbatter 374 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%
- Liquid37% · 14th percentile · median 52%
- Sugar41% · 96th percentile · median 20%
- Egg40% · 98th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 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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