Rhubarb Vanilla Bean Scones
completelydelicious.com · 2015 · 8 scones
Against 660 scone recipes
More liquid than 80% 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 80% of recipes: 71% 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 (13)
- 2 cups all-purpose flour≈ 250 g
- ¼ cup granulated sugar≈ 50 g
- 1 tablespoon baking powder≈ 14 g
- ¼ teaspoon coarse salt≈ 1.5 g
- 1 tablespoon orange zest≈ 6 g
- 5 tablespoons cold butter (, cubed )≈ 71 g
- ¾ cup cold heavy whipping cream≈ 179 g
- 1 large egg≈ 50 g
- 1 vanilla bean (, halved lengthwise and seeds removed )n/a
- 1 ½ cup rhubarb (, chopped into ½ to 1-inch pieces)≈ 356 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup powdered sugar≈ 120 g
- ½ teaspoon vanilla extract≈ 2.1 g
- 1-2 tablespoons milk or cream≈ 22 g
flour 250 gbatter 976 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.
- Butter28% · 39th percentile · median 33%
- Liquid71% · 81st percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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