Rhubarb Vanilla Scones
Bake to the roots · baketotheroots.de · 2015 · 8
Get the method at baketotheroots.de →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 liquid than 75% of recipes: 65% of the flour weight against the typical recipe's 52%.
- Sugar in the middle half of recipes: 25% of the flour weight against the typical recipe's 20%.
Ingredients (14)
- 5.3 oz. (150g) fresh rhubarb150 g
- 1 tbsp. brown sugar*≈ 14 g
- 2 cups (260g) stronger all-purpose flour*260 g
- 1/4 cup (50g) sugar (fine)*50 g
- 3/4 tbsp. baking powder≈ 10 g
- 1/4 tsp. salt≈ 1.5 g
- 1 organic orange, zest onlyn/a
- 1/3 cup (75g) cold butter75 g
- 3/4 cup (170g) heavy cream170 g
- 1 large egg≈ 50 g
- 1 tsp. vanilla extract*≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup (130g) confectioner’s sugar130 g
- 1/2 tsp. vanilla extract*≈ 2.1 g
- 1-2 tbsp. milk≈ 23 g
flour 260 gbatter 785 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.
- Butter29% · 41st percentile · median 33%
- Liquid65% · 76th percentile · median 52%
- Sugar25% · 63rd percentile · median 20%
- Egg19% · 60th percentile · median 16%
- Leavening4% · 40th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 18 minutes
- median 16 minutes
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