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Pumpkin Scones

Amanda Rettke--iambaker.net · iambaker.net · 2024 · 8 scones

Against 660 scone recipes

Less liquid than 97% of recipes and more egg than 94%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at iambaker.net →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 97% of recipes: 19% of the flour weight against the typical recipe's 52%, about half as much.
  • More egg than 94% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
  • More sugar than 80% of recipes: 32% of the flour weight against the typical recipe's 20%.
Butter: 36%, 63rd percentileLiquid: 19%, 3rd percentileSugar: 32%, 81st percentileEgg: 32%, 95th percentileLeavening: 4.4%, 50th percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • ½ cup (1 stick / 113 g) unsalted cold butter113 g
  • 2 ½ cups (312.5 g) all-purpose flour313 g
  • ½ cup (100 g) granulated sugar100 g
  • 1 tablespoon baking powder≈ 14 g
  • 2 teaspoons pumpkin pie spice≈ 5 g
  • ½ teaspoon kosher salt≈ 2 g
  • ½ cup (122.5 g) pure pumpkin123 g
  • 2 large eggs≈ 100 g
  • ¼ cup (59.5 g) heavy whipping cream60 g
  • 2 teaspoons vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons heavy whipping cream≈ 30 g
  • 1 cup (125 g) confectioners' sugar125 g
  • 1 teaspoon pumpkin pie spice≈ 2.6 g
  • 1-2 tablespoons whole milk≈ 23 g

flour 313 gbatter 837 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% · 63rd percentile
  • Liquid19% · 3rd percentile
  • Sugar32% · 81st percentile
  • Egg32% · 95th percentile
  • Leavening4.4% · 50th percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
18 to 23 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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