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Pumpkin Scones

Samantha Seneviratne · foodnetwork.com · 2016 · 8 scones

Against 660 scone recipes

Less liquid than 94% of recipes and more sugar than 90%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at foodnetwork.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.

  • Less liquid than 94% of recipes: 24% of the flour weight against the typical recipe's 52%, about half as much.
  • More sugar than 90% of recipes: 40% 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%.
Butter: 45%, 87th percentileLiquid: 24%, 5th percentileSugar: 40%, 93rd percentileEgg: 20%, 71st percentileLeavening: 4.6%, 57th percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1/2 cup canned pumpkin puree≈ 123 g
  • 1/4 cup heavy cream, plus more for brushing the tops≈ 60 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1 large egg≈ 50 g
  • 2 cups all-purpose flour≈ 250 g
  • 1/2 cup granulated sugar≈ 100 g
  • 2 1/2 teaspoons baking powder≈ 12 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1/2 teaspoon ground ginger≈ 1.3 g
  • 1/2 teaspoon freshly grated nutmeg≈ 1.3 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces≈ 114 g
  • 3 ounces chopped pecans (3/4 cup)85 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 8 ounces cream cheese, at room temperature227 g
  • 1/2 cup confectioners' sugar≈ 60 g
  • 1 tablespoon whole milk≈ 15 g

flour 250 gbatter 804 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
  • Liquid24% · 5th percentile
  • Sugar40% · 93rd percentile
  • Egg20% · 71st percentile
  • Leavening4.6% · 57th percentile
  • Salt0.8% · 48th percentile

Oven

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

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