Cranberry Orangen Scones
Original in German
Bake to the roots · baketotheroots.de · 2016 · 8
Against 660 scone recipes
More liquid than 91% of recipes and more sugar than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 91% of recipes: 86% of the flour weight against the typical recipe's 52%.
- More sugar than 89% of recipes: 39% of the flour weight against the typical recipe's 20%, about twice as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Butter in the middle half of recipes: 42% of the flour weight against the typical recipe's 33%.
Ingredients (14)
- 120ml Milch≈ 124 g
- 100g Schmand100 g
- 1 TL Vanille Extrakt≈ 4.2 g
- 260g Mehl (Type 405)260 g
- 2 TL Backpulver≈ 9 g
- 1/4 TL Natron≈ 1.5 g
- 100g Zucker100 g
- 1/2 TL Salz≈ 3 g
- Abrieb von 1 Bio-Zitronen/a
- Abrieb 1 Bio-Orangen/a
- 110g kalte Butter110 g
- 150g getrocknete Cranberries150 g
Toppings and extras
Listed, but not counted in the percentages below.
- 130g Puderzucker130 g
- 1/4 TL Vanille Extrakt≈ 1.1 g
flour 260 gbatter 862 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.
- Butter42% · 73rd percentile · median 33%
- Liquid86% · 92nd percentile · median 52%
- Sugar39% · 90th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.1% · 42nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 18 to 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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