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Pumpkin Scones

sugarspunrun.com · 2018 · 8 scones

Against 660 scone recipes

More sugar than 98% of recipes and less liquid than 94%.

What the 36 “pumpkin” scone recipes do differently →

Get the method at sugarspunrun.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: 42% of the flour weight against the typical recipe's 20%, about twice as much.
  • Less liquid than 94% of recipes: 24% of the flour weight against the typical recipe's 52%, about half as much.
  • More butter than 80% 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).
Butter: 45%, 87th percentileLiquid: 24%, 5th percentileSugar: 42%, 98th percentileEgg: 0%, 19th percentileLeavening: 3.7%, 30th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 2 cups all-purpose flour≈ 250 g
  • ¼ cup sugar≈ 50 g
  • ¼ cup light brown sugar≈ 55 g
  • 2 teaspoons baking powder≈ 9 g
  • 2 teaspoon pumpkin spice≈ 5 g
  • ½ teaspoon cinnamon≈ 1.3 g
  • ½ teaspoon salt≈ 3 g
  • ½ cup unsalted butter ( cold or frozen cut into 16 pieces)≈ 114 g
  • ¼ cup heavy cream (+ additional for brushing)≈ 60 g
  • ⅓ cup pumpkin puree ** (blotted*** )≈ 82 g
  • 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • coarse sugar ( for sprinkling)n/a
  • ½ cup powdered sugar≈ 60 g
  • 2-3 teaspoons milk≈ 13 g
  • ¼ teaspoon vanilla extract≈ 1.1 g

flour 250 gbatter 633 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
  • Liquid24% · 5th percentile
  • Sugar42% · 98th percentile
  • Egg0% · 19th percentile
  • Leavening3.7% · 30th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
17 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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