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Copycat Starbucks Pumpkin Scones

houseofnasheats.com · 2016 · 16 scones

Against 660 scone recipes

Less liquid than 98% of recipes and more butter than 80%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at houseofnasheats.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 98% of recipes: 18% of the flour weight against the typical recipe's 52%, about half as much.
  • More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • More sugar than 88% of recipes: 38% of the flour weight against the typical recipe's 20%.
  • Less leavening than 81% of recipes: 3% of the flour weight against the typical recipe's 4.4%.
Butter: 45%, 87th percentileLiquid: 18%, 1st percentileSugar: 38%, 88th percentileEgg: 20%, 71st percentileLeavening: 3%, 17th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (23)

  • 2 cups all-purpose flour ((250g))250 g
  • 1/3 cup brown sugar ((73g))73 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 3/4 teaspoon ground ginger≈ 2 g
  • 3/4 teaspoon ground cloves≈ 2 g
  • 1/2 teaspoon ground nutmeg≈ 1.3 g
  • 1/2 cup salted butter (frozen or very cold)≈ 114 g
  • 1/2 cup pumpkin puree ((120g))120 g
  • 1 Tablespoon molasses≈ 21 g
  • 3 Tablespoons heavy cream≈ 45 g
  • 1 large egg≈ 50 g
  • 2 teaspoons pure vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup powdered sugar ((120g))120 g
  • 2-3 Tablespoons heavy cream≈ 37 g
  • 1 cup powdered sugar ((120g))120 g
  • 1 Tablespoon pumpkin puree≈ 15 g
  • 1/4 teaspoon ground cinnamon≈ 0.7 g
  • 1/8 teaspoon ground ginger≈ 0.3 g
  • 1/8 teaspoon ground cloves≈ 0.3 g
  • 1/8 teaspoon ground nutmeg≈ 0.3 g

flour 250 gbatter 699 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
  • Liquid18% · 1st percentile
  • Sugar38% · 88th percentile
  • Egg20% · 71st percentile
  • Leavening3% · 17th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
11 to 14 minutes
median 16 minutes

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