Appel-kaneel scones
Original in Dutch
Rudolph van Veen · 24kitchen.nl · 2020 · 10 personen
Against 660 scone recipes
More liquid than 99% of recipes and more butter than 95%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 99% of recipes: 107% of the flour weight against the typical recipe's 52%, about twice as much.
- More butter than 95% of recipes: 47% of the flour weight against the typical recipe's 33%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less sugar than 81% of recipes: 8.8% of the flour weight against the typical recipe's 20%, about half as much.
Ingredients (10)
- 2 appels≈ 364 g
- 1 el extra vierge olijfolie≈ 14 g
- 1 tl kaneelpoeder≈ 2.6 g
- 240 g volkoren speltmeel240 g
- 2 tl bakpoeder≈ 9 g
- 100 g roomboter100 g
- 250 ml karnemelk≈ 258 g
- 1 el honing≈ 21 g
- 1 vanillestokje of 1 tl vanille-extractn/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 eidooier+ scheutje melk om te bestrijken≈ 18 g
flour 240 gbatter 1008 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.
- Butter47% · 95th percentile · median 33%
- Liquid107% · 100th percentile · median 52%
- Sugar8.8% · 18th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.8% · 35th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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