Rhubarb Scones
theviewfromgreatisland.com · 2019 · 8 scones
Against 660 scone recipes
More sugar than 85% 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 85% of recipes: 36% 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).
- Less liquid than 75% of recipes: 43% of the flour weight against the typical recipe's 52%.
Ingredients (8)
- 1 cup chopped rhubarb (about 1-3 stalks, depending on size)≈ 237 g
- 1/2 cup granulated sugar≈ 100 g
- 2 1/4 cups all purpose flour≈ 281 g
- 1 Tbsp baking powder≈ 14 g
- 1/2 tsp salt≈ 3 g
- 1 tsp vanilla extract≈ 4.2 g
- 8 Tbsp unsalted cold butter (cut in pieces)≈ 114 g
- 1/2 cup possibly a little bit more cold buttermilk or half and half≈ 122 g
flour 281 gbatter 875 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%
- Liquid43% · 24th percentile · median 52%
- Sugar36% · 86th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.9% · 64th percentile · median 4.4%
- Salt1.1% · 63rd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 20 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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