Scones au lait fermenté
Original in French
Virginie Fouquet · chefnini.com · Pour 30-35 scones :
Against 660 scone recipes
Less butter than 89% of recipes and less leavening than 95%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 89% of recipes: 17% of the flour weight against the typical recipe's 33%, about half as much.
- Less leavening than 95% of recipes: 1.8% 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).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (5)
- 500 g de farine T55500 g
- 50 g de sucre en poudre50 g
- 30 cl de lait fermenté≈ 309 g
- 85 g de beurre, un peu pommade85 g
- 2 cuillères à café de levure chimique≈ 9 g
flour 500 gbatter 954 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.
- Butter17% · 11th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar10% · 21st percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening1.8% · 4th 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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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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