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Einfache Bananenbrot Scones

Original in German

Bake to the roots · baketotheroots.de · 2020 · 8

Against 660 scone recipes

More butter than 93% of recipes and less liquid than 92%.

How German scone recipes differ from English ones →

Get the method at baketotheroots.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • More butter than 93% of recipes: 46% of the flour weight against the typical recipe's 33%.
  • Less liquid than 92% of recipes: 31% of the flour weight against the typical recipe's 52%.
Butter: 46%, 93rd percentileLiquid: 31%, 7th percentileSugar: 19%, 48th percentileEgg: 19%, 60th percentileLeavening: 4.4%, 50th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 große überreife Banane, zerdrückt (etwa 150g)150 g
  • 80ml Sahne, plus mehr≈ 81 g
  • 1 Ei (L)≈ 50 g
  • 1 EL Rum≈ 15 g
  • 1 TL Vanille Extrakt≈ 4.2 g
  • 260g Mehl (Type 550)260 g
  • 50g brauner Zucker50 g
  • 2 1/2 TL Backpulver≈ 12 g
  • 1/2 TL Salz≈ 3 g
  • 120g kalte Butter120 g
  • 50g Zartbitterschokolade, gehackt50 g
  • 40g Pekannüsse, geröstet & gehackt40 g

flour 260 gbatter 834 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.

  • Butter46% · 93rd percentile
  • Liquid31% · 7th percentile
  • Sugar19% · 48th percentile
  • Egg19% · 60th percentile
  • Leavening4.4% · 50th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
375°F / 190°C
median 400°F
Time
5 minutes
median 16 minutes

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