Scones café-chocolat sans gluten
Original in French
Betty Bossi · bettybossi.ch · 2018 · 4 personnes
Against 660 scone recipes
More sugar than 99% of recipes and less leavening than 96%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More sugar than 99% of recipes: 45% of the flour weight against the typical recipe's 20%, about twice as much.
- Less leavening than 96% of recipes: 1.6% of the flour weight against the typical recipe's 4.4%, about half as much.
- Less liquid than 85% of recipes: 37% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (14)
- 200 g de farine sans gluten (Schär)200 g
- 80 g de farine de pois chiches80 g
- 1 c.c. de psyllium moulu≈ 4.9 g
- 2 c.s. de sucre≈ 25 g
- 1.5 c.s. de café soluble en poudre≈ 22 g
- 1 c.c. de poudre à lever sans gluten (Dr. Oetker)≈ 4.6 g
- 0.5 c.c. de sel≈ 3 g
- 100 g de beurre , en morceaux, froid100 g
- 1 dl de lait≈ 103 g
- 100 g de petits dés de chocolat sans gluten (p. ex. Betty Bossi Fairtrade)100 g
- un peu de laitn/a
- 2 dl d’ espresso≈ 200 g
- 100 g de sucre100 g
- 2 dl de crème double≈ 201 g
flour 280 gbatter 1144 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.
- Butter36% · 60th percentile · median 33%
- Liquid37% · 14th percentile · median 52%
- Sugar45% · 100th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening1.6% · 3rd percentile · median 4.4%
- Salt1.1% · 63rd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
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