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Rhubarb Scones

12tomatoes.com · Makes 8 scones

Against 660 scone recipes

More sugar than 80% of recipes and no egg, unlike 62%.

See how all 660 scone recipes compare →

Get the method at 12tomatoes.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 sugar than 80% of recipes: 32% of the flour weight against the typical recipe's 20%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 36%, 65th percentileLiquid: 51%, 49th percentileSugar: 32%, 81st percentileEgg: 0%, 19th percentileLeavening: 4.4%, 50th percentileSalt: 1%, 57th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 3 stalks rhubarb, choppedn/a
  • 1/2 cup granulated sugar, divided≈ 100 g
  • 2 1/2 cups flour, plus extra for flouring≈ 313 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon salt≈ 3 g
  • 8 tablespoons unsalted butter, cold≈ 114 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 2/3 cup heavy cream≈ 159 g

flour 313 gbatter 710 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.

  • Butter36% · 65th percentile
  • Liquid51% · 49th percentile
  • Sugar32% · 81st percentile
  • Egg0% · 19th percentile
  • Leavening4.4% · 50th percentile
  • Salt1% · 57th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
25 to 30 minutes
median 16 minutes

Keep exploring

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