Scones
Original in French
Betty Bossi · bettybossi.ch · 2009 · 4 personnes
Against 660 scone recipes
Less sugar than 82% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less sugar than 82% of recipes: 8.3% of the flour weight against the typical recipe's 20%, about half as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Less butter than 75% of recipes: 23% of the flour weight against the typical recipe's 33%.
- Less leavening than 79% of recipes: 3.1% of the flour weight against the typical recipe's 4.4%.
Ingredients (7)
- 300 g de farine300 g
- 2 c.s. de sucre≈ 25 g
- 2 c.c. de poudre à lever≈ 9 g
- 0.5 c.c. de sel≈ 3 g
- 70 g de beurre , froid, en morceaux70 g
- 1.5 dl de lait≈ 155 g
- un peu de laitn/a
flour 300 gbatter 562 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.
- Butter23% · 24th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar8.3% · 18th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.1% · 20th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 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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