Petite Orange-Vanilla Scones
Ree Drummond · thepioneerwoman.com · 2021 · 16 serving(s)
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 egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
- Butter in the middle half of recipes: 26% of the flour weight against the typical recipe's 33%.
Ingredients (12)
- 1 3/4 c. all-purpose flour, plus more for dusting≈ 219 g
- 1/4 c. granulated sugar≈ 50 g
- 2 tsp. baking powder≈ 9 g
- 1/4 tsp. kosher salt≈ 1 g
- 4 tbsp. cold salted butter, cut into pieces≈ 57 g
- 1/2 c. heavy cream≈ 119 g
- 1/2 tsp. vanilla extract≈ 2.1 g
- 1 large egg≈ 50 g
- Grated zest of 1 orangen/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 c. powdered sugar≈ 120 g
- 1/4 tsp. vanilla extract≈ 1.1 g
- Grated zest of 1 orange, plus the juice of 1/2 orangen/a
flour 219 gbatter 507 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.
- Butter26% · 33rd percentile · median 33%
- Liquid54% · 56th percentile · median 52%
- Sugar23% · 60th percentile · median 20%
- Egg23% · 87th percentile · median 16%
- Leavening4.2% · 44th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
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