Scones aux raisins et figues séchés (levure de boulanger)
Original in French
Virginie Fouquet · chefnini.com · Pour 12 scones :
Against 660 scone recipes
No leavening, unlike 98% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No leavening at all, where 98% of recipes use some (most of those 3.7 to 5.4% of the flour weight).
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (9)
- 250 g de farine T65250 g
- 50 g de beurre50 g
- 15 cl de lait≈ 155 g
- 2 cs de sucre en poudre≈ 25 g
- 1 sachet de levure de boulanger déshydratée6 g
- 3 figues séchéesn/a
- 25 g de raisins secs25 g
- Du rhum ambrén/a
- Sucre glacen/a
flour 250 gbatter 510 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%
- Liquid62% · 67th percentile · median 52%
- Sugar10% · 21st percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt0% · 7th 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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