Scones met bramen en tijm-mascarpone
Original in Dutch
Miljuschka Witzenhausen · 24kitchen.nl · 2021 · 18 porties
Against 660 scone recipes
No butter, unlike 95% of recipes and less leavening than 97%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- Less leavening than 97% of recipes: 1.2% of the flour weight against the typical recipe's 4.4%, under a third as much.
- Less sugar than 90% of recipes: 2.5% of the flour weight against the typical recipe's 20%, under a third as much.
- More liquid than 87% of recipes: 78% of the flour weight against the typical recipe's 52%.
Ingredients (13)
- 400 g tarwebloem of volkorenmeel400 g
- 1 tl fijn keukenzout≈ 4.9 g
- 6 g baking soda6 g
- 110 g amandelmeel110 g
- 100 g verse bramen100 g
- 200 g slagroom200 g
- 200 g mascarpone200 g
- 2 takjes tijmn/a
- alleen de blaadjesn/a
- 1 el suiker≈ 13 g
- 1 tl vanille-extract≈ 4.2 g
- ronde steker 5 cmn/a
Toppings and extras
Listed, but not counted in the percentages below.
- 400 g karnemelk + iets extra om te bestrijken400 g
flour 510 gbatter 1038 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.
- Butter0% · 2nd percentile · median 33%
- Liquid78% · 88th percentile · median 52%
- Sugar2.5% · 10th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening1.2% · 2nd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 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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