Scones aux abricots sans gluten
Original in German
Betty Bossi · bettybossi.ch · 2025 · 8 personnes
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 d’abricots300 g
- 1 gousse de vanillen/a
- 80 g de sucre gélifiant80 g
- 250 g de mélange de farines sans gluten (Betty Bossi, universal)250 g
- 30 g d’amandes émondées moulues30 g
- 1 sachet de poudre à lever11 g
- 2 c.s. de sucre≈ 25 g
- 0.5 c.c. de sel≈ 3 g
- 1 citron bion/a
- 80 g d’abricots secs80 g
- 50 de beurre , mou≈ 50 g
- 2 dl de lait≈ 206 g
- 1 jaune d’œuf≈ 18 g
flour 250 gbatter 1053 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%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 40 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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