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Pumpkin Scones with Ginger Glaze

Mel · melskitchencafe.com · 2011 · 8 Scones

Against 660 scone recipes

More sugar than 98% of recipes and less liquid than 90%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at melskitchencafe.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 sugar than 98% of recipes: 44% of the flour weight against the typical recipe's 20%, about twice as much.
  • Less liquid than 90% of recipes: 33% of the flour weight against the typical recipe's 52%.
  • More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.4%, about half as much.
Butter: 45%, 87th percentileLiquid: 33%, 9th percentileSugar: 44%, 99th percentileEgg: 0%, 19th percentileLeavening: 2.4%, 9th percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 2 cups all-purpose flour≈ 250 g
  • 1/2 cup packed light brown sugar≈ 110 g
  • 1/4 teaspoon ground ginger≈ 0.7 g
  • 1/2 teaspoon nutmeg≈ 1.3 g
  • 1/4 teaspoon allspice≈ 0.7 g
  • 1/2 teaspoon cinnamon≈ 1.3 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/2 cup cold butter (cut into pieces)≈ 114 g
  • 1/3 cup buttermilk≈ 81 g
  • 1/2 cup canned pumpkin puree (no added spices or sugar)≈ 123 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1/2 cup white chocolate chips≈ 85 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups powdered sugar≈ 240 g
  • 1/4 teaspoon ginger or pumpkin pie spice≈ 0.7 g
  • 3 tablespoons milk≈ 46 g
  • 1 teaspoon vanilla≈ 4.2 g

flour 250 gbatter 778 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
  • Liquid33% · 9th percentile
  • Sugar44% · 99th percentile
  • Egg0% · 19th percentile
  • Leavening2.4% · 9th percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
350°F / 175°C
median 400°F
Time
18 to 20 minutes
median 16 minutes

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