Whole Wheat Rhubarb Scones

wellplated.com · 2014 · 8 scones

Against 660 scone recipes

Less sugar than 80% of recipes and more butter than 75%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

Less sugar than 80% of recipes: 9.8% of the flour weight against the typical recipe's 20%, about half as much.
More butter than 75% of recipes: 44% of the flour weight against the typical recipe's 33%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/2 cup unsalted butter ((1 stick) at room temperature)≈ 114 g
2 cups whole wheat flour ((or white whole wheat if you prefer a milder taste))≈ 256 g
2 tablespoons granulated sugar≈ 25 g
2 teaspoons baking powder≈ 9 g
1 teaspoon ground cinnamon≈ 2.6 g
1/2 teaspoon baking soda≈ 3 g
1/2 teaspoon kosher salt≈ 2 g
1/2 cup rhubarb (diced (or the fruits, nuts, and/or chips of your choice))≈ 60 g
1/2 cup cold buttermilk (plus 2 tablespoons (plus 1 additional tablespoon as needed))≈ 122 g
3 tablespoons boiled cider ((see notes))≈ 44 g
1 large egg (separated)≈ 50 g
Sparkling sugar (optional)n/a

flour 256 gbatter 688 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.