Scones de Noël
Original in French
Virginie Fouquet · chefnini.com · Pour 12 scones :
Against 660 scone recipes
No sugar, unlike 91% of recipes and less leavening than 93%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- Less leavening than 93% of recipes: 2.2% of the flour weight against the typical recipe's 4.4%, about half as much.
- 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%.
Ingredients (7)
- 250g de farine250 g
- 50g de beurre50 g
- 1/2 sachet de levure chimique6 g
- 10cl de lait≈ 103 g
- 2cc de tisane de Noël≈ 10 g
- Quelques pincées de fève Tonka râpéen/a
- 3cs de raisins secs≈ 28 g
flour 250 gbatter 447 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%
- Liquid41% · 21st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2.2% · 7th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 6 to 7 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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