Cheese, chorizo & tomato scone loaf
Cassie Best · bbcgoodfood.com · 2023 · 8
Against 660 scone recipes
No sugar, unlike 91% of recipes and more leavening than 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- More leavening than 91% of recipes: 6.3% of the flour weight against the typical recipe's 4.4%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
Ingredients (9)
- 350g self-raising flour plus extra for dusting350 g
- 1 tsp baking powder≈ 4.6 g
- 85g cold unsalted butter cut into small cubes85 g
- 100g mature cheddar grated100 g
- 100g sun-dried tomatoes (drained weight), roughly chopped100 g
- 100g chorizo finely chopped100 g
- 4 spring onions finely slicedn/a
- 175ml-200ml milk≈ 181 g
- 1 egg beaten≈ 50 g
flour 350 gbatter 970 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter24% · 30th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg14% · 48th percentile · median 16%
- Leavening6.3% · 93rd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 25 to 30 minutes
- median 16 minutes
Keep exploring
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