Pumpkin Scones with Maple Glaze
lecremedelacrumb.com · 2024 · 8 servings
Against 660 scone recipes
More butter than 80% of recipes and less leavening than 84%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
- Less leavening than 84% of recipes: 2.8% of the flour weight against the typical recipe's 4.4%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (11)
- 2 cups all-purpose flour≈ 250 g
- ¼ cup brown sugar (lightly packed)≈ 55 g
- ½ tablespoon baking powder≈ 7 g
- 1 teaspoon cinnamon≈ 2.6 g
- 1 teaspoon pumpkin pie spice≈ 2.6 g
- ¼ teaspoon salt≈ 1.5 g
- 8 tablespoons cold butter (diced)≈ 114 g
- ⅔ cup pumpkin puree (*not pumpkin pie filling)≈ 163 g
- ⅔ cup heavy cream≈ 159 g
Toppings and extras
Listed, but not counted in the percentages below.
- ¼ cup powdered sugar≈ 30 g
- 1 ½ tablespoons pure maple syrup≈ 30 g
flour 250 gbatter 754 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 · median 33%
- Liquid64% · 72nd percentile · median 52%
- Sugar22% · 57th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2.8% · 14th 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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