Rhubarb Scones
Kate McKiernan · tasteofhome.com · 2018 · 16 scones
Against 660 scone recipes
More sugar than 84% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 84% of recipes: 34% of the flour weight against the typical recipe's 20%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (12)
- 1-1/4 cups whole wheat pastry flour≈ 143 g
- 1-1/4 cups all-purpose flour≈ 156 g
- 1/2 cup sugar≈ 100 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon ground cardamom≈ 2.6 g
- 1/2 teaspoon salt≈ 3 g
- 1/2 cup cold unsalted butter, cubed≈ 114 g
- 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)≈ 356 g
- 1/2 cup heavy whipping cream≈ 119 g
- 1/4 cup fat-free milk≈ 61 g
- 1 teaspoon vanilla extract≈ 4.2 g
- Coarse sugarn/a
flour 299 gbatter 1071 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.
- Butter38% · 68th percentile · median 33%
- Liquid60% · 65th percentile · median 52%
- Sugar34% · 84th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.6% · 57th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 18 to 22 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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