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Classic Pumpkin Scones

Sally · sallysbakingaddiction.com · 2018 · 8 scones

Against 660 scone recipes

More sugar than 90% of recipes and more butter than 76%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at sallysbakingaddiction.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 90% of recipes: 40% of the flour weight against the typical recipe's 20%, about twice as much.
  • More butter than 76% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • Less liquid than 75% of recipes: 44% of the flour weight against the typical recipe's 52%.
Butter: 45%, 79th percentileLiquid: 44%, 25th percentileSugar: 40%, 93rd percentileEgg: 20%, 71st percentileLeavening: 4.6%, 57th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 cups (250g) all-purpose flour (spooned & leveled)250 g
  • 2 and 1/2 teaspoons baking powder≈ 12 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1 and 1/2 teaspoons pumpkin pie spice*≈ 3.9 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen113 g
  • 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided≈ 109 g
  • 1 large egg≈ 50 g
  • 1/2 cup (115g) canned pumpkin puree, blotted*115 g
  • 1/2 cup (100g) light brown sugar100 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • optional: coarse sugar for sprinkling on top before bakingn/a
  • 2 Tablespoons (28g) unsalted butter28 g
  • 1/3 cup (80ml) pure maple syrup≈ 104 g
  • 1 cup (112g) sifted confectioners’ sugar112 g
  • pinch salt, to taste≈ 0.4 g

flour 250 gbatter 762 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
  • Liquid44% · 25th percentile
  • Sugar40% · 93rd percentile
  • Egg20% · 71st percentile
  • Leavening4.6% · 57th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
20 to 25 minutes
median 16 minutes

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