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Pumpkin Scones

Sofi | Broma Bakery · bromabakery.com · 2019 · 8 large scones

Against 660 scone recipes

More sugar than 98% of recipes and more butter than 80%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at bromabakery.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 98% of recipes: 44% of the flour weight against the typical recipe's 20%, about twice as much.
  • More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • Less liquid than 87% of recipes: 36% of the flour weight against the typical recipe's 52%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 45%, 87th percentileLiquid: 36%, 13th percentileSugar: 44%, 99th percentileEgg: 0%, 19th percentileLeavening: 5.5%, 82nd percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 2 cups all purpose flour≈ 250 g
  • 1/2 cup brown sugar≈ 110 g
  • 3 teaspoons baking powder≈ 14 g
  • 1/2 teaspoon salt≈ 3 g
  • 2 teaspoons cinnamon≈ 5 g
  • 1/2 teaspoon nutmeg≈ 1.3 g
  • 1/2 teaspoon ginger≈ 1.3 g
  • 1/4 teaspoon all spice≈ 0.7 g
  • 1/4 teaspoon cloves≈ 0.7 g
  • 1/2 cup unsalted butter, cold and cut into small cubes≈ 114 g
  • 1/3 cup pumpkin puree≈ 82 g
  • 5–7 tablespoons heavy cream≈ 89 g
  • 2 teaspoons vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons maple syrup≈ 40 g
  • 2 tablespoon heavy cream≈ 30 g
  • 1 cup powdered sugar≈ 120 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g
  • pinch of salt≈ 0.4 g

flour 250 gbatter 679 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
  • Liquid36% · 13th percentile
  • Sugar44% · 99th percentile
  • Egg0% · 19th percentile
  • Leavening5.5% · 82nd percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
25 to 30 minutes
median 16 minutes

Keep exploring

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