The Best Sourdough Pumpkin Scones with Discard
farmhouseonboone.com · 2021 · 8 Scones
Against 660 scone recipes
Less liquid than 97% of recipes and more sugar than 80%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 97% of recipes: 19% of the flour weight against the typical recipe's 52%, about half as much.
- More sugar than 80% of recipes: 32% of the flour weight against the typical recipe's 20%.
Ingredients (12)
- 2 1/2 cups all purpose flour≈ 313 g
- 1 tablespoon baking powder≈ 14 g
- 1 tablespoon pumpkin pie spice≈ 8 g
- 1/2 teaspoon salt≈ 3 g
- 1/2 cup sugar≈ 100 g
- 1/2 cup unsalted butter (frozen)≈ 114 g
- 1 cup semi sweet chocolate chips≈ 170 g
- 1/2 cup sourdough starter (discard or active sourdough starter will both work)≈ 120 g
- 1/4 cup heavy cream (I used 35% heavy cream)≈ 60 g
- 1 large egg≈ 50 g
- 1/2 cup unsweetened pumpkin purée≈ 123 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
flour 313 gbatter 1077 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% · 64th percentile · median 33%
- Liquid19% · 3rd percentile · median 52%
- Sugar32% · 81st percentile · median 20%
- Egg16% · 52nd 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 25 minutes
- median 16 minutes
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