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Pumpkin Scones

livewellbakeoften.com · 2020 · 8 scones

Against 660 scone recipes

More leavening than 99% of recipes and less liquid than 91%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at livewellbakeoften.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.

  • More leavening than 99% of recipes: 8.8% of the flour weight against the typical recipe's 4.4%, about twice as much.
  • Less liquid than 91% of recipes: 32% of the flour weight against the typical recipe's 52%.
  • More sugar than 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 34%, 53rd percentileLiquid: 32%, 8th percentileSugar: 40%, 93rd percentileEgg: 0%, 19th percentileLeavening: 8.8%, 100th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 cups (250 grams) all-purpose flour (spooned and leveled)250 g
  • ½ cup (100 grams) granulated sugar100 g
  • 2 and ½ teaspoons baking powder≈ 22 g
  • 1 and ½ teaspoons pumpkin pie spicen/a
  • ½ teaspoon ground cinnamon≈ 1.3 g
  • ½ teaspoon salt≈ 3 g
  • 6 tablespoons (85 grams) cold unsalted butter (, cubed into small pieces)85 g
  • ⅓ cup (80 ml) cold heavy whipping cream≈ 79 g
  • ½ cup (120 grams) pumpkin puree120 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (120 grams) powdered sugar120 g
  • 1 tablespoon (15 ml) pure maple syrup≈ 20 g
  • 1 tablespoon (15 ml) milk (use more as needed)≈ 15 g
  • ¼ teaspoon ground cinnamon≈ 0.7 g

flour 250 gbatter 665 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.

  • Butter34% · 53rd percentile
  • Liquid32% · 8th percentile
  • Sugar40% · 93rd percentile
  • Egg0% · 19th percentile
  • Leavening8.8% · 100th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
10 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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