Rhubarb scones
amiraspantry.com · 2024 · 16 scones
Get the method at amiraspantry.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 79% of recipes: 32% of the flour weight against the typical recipe's 20%.
- Liquid in the middle half of recipes: 58% of the flour weight against the typical recipe's 52%.
Ingredients (14)
- 2 cups all purpose flour≈ 250 g
- 1/2 cup whole wheat flour≈ 64 g
- 1/2 cup granulated sugar≈ 100 g
- 1/2 teaspoon salt≈ 3 g
- 1 Tablespoon baking powder≈ 14 g
- 1 teaspoon ground cardamom≈ 2.6 g
- 3/4 cup buttermilk≈ 183 g
- 1 large egg≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 cup frozen and grated unsalted butter≈ 114 g
- 1 1/2 cup rhubarb (cut into small pieces)≈ 356 g
- Coarse sugarn/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup Confectioner’s sugar≈ 100 g
- 1 Tablespoon Milk≈ 15 g
flour 314 gbatter 1140 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% · 61st percentile · median 33%
- Liquid58% · 63rd percentile · median 52%
- Sugar32% · 79th percentile · median 20%
- Egg16% · 51st percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 30 minutes
- median 16 minutes
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