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Pumpkin Scones

shugarysweets.com · 2020 · 36 scones

Against 660 scone recipes

Less liquid than 96% of recipes and more sugar than 88%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at shugarysweets.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 96% of recipes: 22% of the flour weight against the typical recipe's 52%, about half as much.
  • More sugar than 88% of recipes: 38% of the flour weight against the typical recipe's 20%.
Butter: 32%, 48th percentileLiquid: 22%, 4th percentileSugar: 38%, 88th percentileEgg: 19%, 59th percentileLeavening: 3.7%, 30th percentileSalt: 0.8%, 48th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 4¼ cups all-purpose flour≈ 531 g
  • 1 cup granulated sugar≈ 200 g
  • 1 teaspoon kosher salt≈ 4 g
  • 1 Tablespoon baking powder≈ 14 g
  • 1 teaspoon baking soda≈ 6 g
  • 3/4 teaspoon ground ginger≈ 2 g
  • 3/4 teaspoon ground cloves≈ 2 g
  • 1 teaspoon nutmeg≈ 2.6 g
  • 1 Tablespoon cinnamon≈ 8 g
  • ¾ cup unsalted butter (cold, cut in cubes)≈ 170 g
  • 1 cup canned pumpkin puree≈ 245 g
  • 1/2 cup heavy whipping cream≈ 119 g
  • 2 large eggs≈ 100 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/2 cup powdered sugar≈ 180 g
  • 3 Tablespoons heavy cream≈ 45 g
  • 1½ cups powdered sugar≈ 180 g
  • ½ teaspoon cinnamon≈ 1.3 g
  • ½ teaspoon allspice≈ 1.3 g
  • 3 Tablespoons heavy whipping cream≈ 45 g

flour 531 gbatter 1404 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.

  • Butter32% · 48th percentile
  • Liquid22% · 4th percentile
  • Sugar38% · 88th percentile
  • Egg19% · 59th percentile
  • Leavening3.7% · 30th percentile
  • Salt0.8% · 48th percentile

Oven

Temperature
425°F / 220°C
median 400°F
Time
13 to 15 minutes
median 16 minutes

Keep exploring

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