Maple Scones
twopeasandtheirpod.com · 2014 · 8
Against 660 scone recipes
More liquid than 85% of recipes and more leavening than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 85% of recipes: 77% of the flour weight against the typical recipe's 52%.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (14)
- 2 cups all-purpose flour≈ 250 g
- 1 tablespoon baking powder≈ 14 g
- 3 tablespoons light brown sugar≈ 41 g
- 1/2 teaspoon salt≈ 3 g
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes≈ 85 g
- 3/4 cup heavy cream, plus 1 tablespoon (, divided)≈ 193 g
- 1 large egg, (slightly beaten)≈ 50 g
- 1/2 teaspoon vanilla extract≈ 2.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/4 cup unsalted butter≈ 57 g
- 1/4 cup pure maple syrup≈ 78 g
- 2 tablespoons heavy cream≈ 30 g
- 1 teaspoon maple extract≈ 4.2 g
- 1 1/3 cups powdered sugar≈ 160 g
- Candied pecans, (chopped, if desired)n/a
flour 250 gbatter 639 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.
- Butter34% · 56th percentile · median 33%
- Liquid77% · 86th percentile · median 52%
- Sugar17% · 40th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 17 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.