Glutenfreie Aprikosen-Scones
Original in German
Betty Bossi · bettybossi.ch · 2025 · 8 Personen
Against 660 scone recipes
More sugar than 98% of recipes and more liquid than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 98% of recipes: 42% of the flour weight against the typical recipe's 20%, about twice as much.
- More liquid than 89% of recipes: 83% of the flour weight against the typical recipe's 52%.
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
Ingredients (13)
- 300 g Aprikosen300 g
- 1 Vanillestängeln/a
- 80 g Gelierzucker (Coop)80 g
- 250 g glutenfreie Mehlmischung (Betty Bossi, universal)250 g
- 30 g gemahlene geschälte Mandeln30 g
- 1 Päckli Backpulver (10 g)10 g
- 2 EL Zucker≈ 25 g
- 0.5 TL Salz≈ 3 g
- 1 Bio-Zitronen/a
- 80 g Dörraprikosen80 g
- 50 Butter , weich≈ 50 g
- 2 dl Milch≈ 206 g
- 1 Eigelb≈ 18 g
flour 250 gbatter 1052 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.
- Butter20% · 17th percentile · median 33%
- Liquid83% · 90th percentile · median 52%
- Sugar42% · 98th percentile · median 20%
- Egg7.2% · 39th percentile · median 16%
- Leavening4% · 40th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 25 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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