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Einfache Brombeeren Scones

Original in German

Bake to the roots · baketotheroots.de · 2024 · 8

Against 660 scone recipes

More liquid than 75% of recipes.

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 liquid than 75% of recipes: 65% of the flour weight against the typical recipe's 52%.
  • Salt in the middle half of recipes: 0.6% of the flour weight against the typical recipe's 0.8%.
Butter: 29%, 41st percentileLiquid: 65%, 76th percentileSugar: 19%, 48th percentileEgg: 19%, 60th percentileLeavening: 4%, 40th percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 150g frische Brombeeren150 g
  • 260g Mehl (Type 405)*260 g
  • 50g brauner Zucker* (oder Xylit)50 g
  • 2 1/4 TL Backpulver≈ 10 g
  • 1/4 TL Salz≈ 1.5 g
  • 1 Bio-Orange, Abrieb der Schalen/a
  • 75g kalte Butter75 g
  • 170g kalte Sahne170 g
  • 1 TL Vanille Extrakt*≈ 4.2 g
  • 1 Ei (M)≈ 50 g

flour 260 gbatter 771 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.

  • Butter29% · 41st percentile
  • Liquid65% · 76th percentile
  • Sugar19% · 48th percentile
  • Egg19% · 60th percentile
  • Leavening4% · 40th percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
16 to 18 minutes
median 16 minutes

Keep exploring

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