Raspberry Scones
theviewfromgreatisland.com · 2023 · 12 scones
Against 660 scone recipes
More liquid than 94% of recipes and more sugar than 90%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 94% of recipes: 95% of the flour weight against the typical recipe's 52%.
- More sugar than 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
- More leavening than 94% of recipes: 6.7% of the flour weight against the typical recipe's 4.4%.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
Ingredients (9)
- 1 cup heavy cream≈ 238 g
- 1/2 cup unsalted butter≈ 114 g
- 1/2 tsp coarse salt≈ 3 g
- 1 tsp almond or vanilla extract≈ 4.2 g
- 2 cups all purpose flour≈ 250 g
- 1/2 cup granulated sugar, plus extra for sprinkling≈ 100 g
- 1 Tbsp aluminum-free baking powder≈ 14 g
- 1/2 tsp baking soda≈ 3 g
- 1 1/4 cup frozen raspberries* (do not thaw)≈ 156 g
flour 250 gbatter 882 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%
- Liquid95% · 95th percentile · median 52%
- Sugar40% · 93rd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6.7% · 95th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 18 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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