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White Chocolate Raspberry Scones

teakandthyme.com · 2024 · 8 scones

Against 660 scone recipes

More butter than 93% of recipes and more sugar than 90%.

See how all 660 scone recipes compare →

Get the method at teakandthyme.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 93% of recipes: 46% of the flour weight against the typical recipe's 33%.
  • More sugar than 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
  • More salt than 98% of recipes: 2.4% of the flour weight against the typical recipe's 0.8%, about 3 times as much.
  • Less liquid than 79% of recipes: 40% of the flour weight against the typical recipe's 52%.
Butter: 46%, 93rd percentileLiquid: 40%, 20th percentileSugar: 40%, 93rd percentileEgg: 20%, 71st percentileLeavening: 5.5%, 82nd percentileSalt: 2.4%, 99th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 250 g all-purpose flour250 g
  • 100 g granulated sugar100 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 teaspoon salt≈ 6 g
  • 115 g unsalted butter (cold and cubed)115 g
  • 1 large egg (cold)≈ 50 g
  • 100 g heavy cream (cold)100 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 100 g raspberries (fresh or frozen (see notes), roughly chopped)100 g
  • 100 g white chocolate (roughly chopped)100 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 tablespoon all-purpose flour (for coating)≈ 8 g
  • 1 tablespoon heavy cream (for brushing)≈ 15 g
  • 3 tablespoons coarse sugar (for sprinkling)≈ 38 g

flour 250 gbatter 839 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.

  • Butter46% · 93rd percentile
  • Liquid40% · 20th percentile
  • Sugar40% · 93rd percentile
  • Egg20% · 71st percentile
  • Leavening5.5% · 82nd percentile
  • Salt2.4% · 99th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
18 to 20 minutes
median 16 minutes

Keep exploring

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