Pumpkin Scones
Tana Baer · tasteofhome.com · 2018 · 16 scones
Against 660 scone recipes
Less liquid than 90% of recipes.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 90% of recipes: 33% of the flour weight against the typical recipe's 52%.
- Butter in the middle half of recipes: 40% of the flour weight against the typical recipe's 33%.
Ingredients (14)
- 4-1/2 cups all-purpose flour≈ 563 g
- 1/2 cup packed brown sugar≈ 110 g
- 4 teaspoons baking powder≈ 18 g
- 3 teaspoons pumpkin pie spice≈ 8 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/2 teaspoon salt≈ 3 g
- 1 cup cold butter≈ 227 g
- 2 large eggs, room temperature≈ 100 g
- 1-1/4 cups canned pumpkin≈ 306 g
- 3/4 cup 2% milk, divided≈ 183 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 cups confectioners' sugar≈ 240 g
- 3 tablespoons 2% milk≈ 46 g
- 1/4 teaspoon pumpkin pie spice≈ 0.7 g
flour 563 gbatter 1524 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.
- Butter40% · 71st percentile · median 33%
- Liquid33% · 9th percentile · median 52%
- Sugar20% · 49th percentile · median 20%
- Egg18% · 56th percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 15 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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