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Peach Cobbler Scones

Ree Drummond · thepioneerwoman.com · 2026 · 8 serving(s)

Against 660 scone recipes

More butter than 98% of recipes and more sugar than 82%.

See how all 660 scone recipes compare →

Get the method at thepioneerwoman.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 98% of recipes: 52% of the flour weight against the typical recipe's 33%.
  • More sugar than 82% of recipes: 33% of the flour weight against the typical recipe's 20%.
  • More liquid than 81% of recipes: 72% 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).
Butter: 52%, 99th percentileLiquid: 72%, 81st percentileSugar: 33%, 83rd percentileEgg: 0%, 19th percentileLeavening: 4.7%, 60th percentileSalt: 0.9%, 53rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1/4 c. all-purpose flour≈ 31 g
  • 3 tbsp. light brown sugar≈ 41 g
  • 2 tbsp. salted butter, melted≈ 28 g
  • 10 tbsp. frozen salted butter≈ 142 g
  • 1 1/2 c. cake flour≈ 171 g
  • 1 c. all-purpose flour, plus more for dusting≈ 125 g
  • 1/3 c. granulated sugar≈ 67 g
  • 1 tbsp. baking powder≈ 14 g
  • 3/4 tsp. kosher salt≈ 3 g
  • 1/2 tsp. ground cinnamon≈ 1.3 g
  • 1/4 tsp. baking soda≈ 1.5 g
  • 1/2 c. heavy cream, plus more for brushing≈ 119 g
  • 1/2 c. sour cream≈ 115 g
  • 1 c. diced peaches (from 1 to 2 peaches)≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 c. powdered sugar≈ 60 g
  • 1/2 tsp. vanilla extract≈ 2.1 g
  • 1 to 2 Tbsp. heavy cream≈ 22 g

flour 327 gbatter 1096 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.

  • Butter52% · 99th percentile
  • Liquid72% · 81st percentile
  • Sugar33% · 83rd percentile
  • Egg0% · 19th percentile
  • Leavening4.7% · 60th percentile
  • Salt0.9% · 53rd percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
22 to 25 minutes
median 16 minutes

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