Peach Scones
tastesbetterfromscratch.com · 2021 · 8
Get the method at tastesbetterfromscratch.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.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%.
- Liquid in the middle half of recipes: 64% of the flour weight against the typical recipe's 52%.
Ingredients (13)
- 2 cups all-purpose flour≈ 250 g
- 1/3 cup granulated sugar≈ 67 g
- 2 teaspoons baking powder≈ 9 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1/2 teaspoon salt≈ 3 g
- 1/2 cup unsalted butter ((1 stick), frozen)≈ 114 g
- 1/3 cup peach Greek yogurt ((I use this kind))≈ 82 g
- 1/3 cup heavy whipping cream≈ 79 g
- 1 large egg≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 cup fresh peaches ((about 1 peach), diced)≈ 119 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup powdered sugar≈ 120 g
- 1-2 Tablespoons milk≈ 23 g
flour 250 gbatter 778 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%
- Liquid64% · 73rd percentile · median 52%
- Sugar27% · 70th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening4.3% · 46th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 16 to 18 minutes
- median 16 minutes
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