Scones Lab660 recipes
← All scone recipes

Pumpkin Scones

recipesfromapantry.com · 2024 · 8 scones

Against 660 scone recipes

Less liquid than 97% of recipes and more butter than 76%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at recipesfromapantry.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 97% of recipes: 18% of the flour weight against the typical recipe's 52%, about half as much.
  • More butter than 76% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
  • More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Butter: 45%, 79th percentileLiquid: 18%, 2nd percentileSugar: 27%, 73rd percentileEgg: 0%, 19th percentileLeavening: 5.5%, 82nd percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 2 cups (250g) all-purpose flour250 g
  • ⅓ cup (67g) granulated sugar67 g
  • 1 tablespoon baking powder≈ 14 g
  • ½ teaspoon salt≈ 3 g
  • ½ teaspoon ground cinnamon≈ 1.3 g
  • ½ teaspoon ground nutmeg≈ 1.3 g
  • ¼ teaspoon ground cloves≈ 0.7 g
  • ¼ teaspoon ground ginger≈ 0.7 g
  • ½ cup (113g) unsalted butter (cold and cubed)113 g
  • ½ cup (120g) canned pumpkin puree120 g
  • 3 tablespoons milk≈ 46 g
  • 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (125g) powdered sugar (sifted)125 g
  • 1 - 2 tablespoons cream≈ 22 g
  • 1 tablespoon pumpkin puree≈ 15 g
  • ⅛ teaspoon cloves≈ 0.3 g
  • ⅛ teaspoon ground nutmeg≈ 0.3 g
  • ⅛ teaspoon ground ginger≈ 0.3 g
  • ¼ teaspoon ground cinnamon≈ 0.7 g
  • 1 - 2 tablespoons half and half or cream≈ 22 g

flour 250 gbatter 621 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% · 79th percentile
  • Liquid18% · 2nd percentile
  • Sugar27% · 73rd percentile
  • Egg0% · 19th percentile
  • Leavening5.5% · 82nd percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
15 to 18 minutes
median 16 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.

Do something with it

Or browse all 660 scone recipes.