Scone violettes et framboises

Original in French

Amande et Basilic · chefsimon.com · 2018

Against 660 scone recipes

More liquid than 87% of recipes and less butter than 80%.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

More liquid than 87% of recipes: 79% of the flour weight against the typical recipe's 52%.
Less butter than 80% of recipes: 22% 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).
Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

80 g de framboises80 g
50 g de fleurs de violette50 g
230 g de farine de blé T55230 g
30 g de maïzena30 g
2 cuillères à café de poudre à lever≈ 9 g
1/2 cuillère à café de bicarbonate≈ 3 g
40 g de sucre de canne40 g
1 pincée de sel≈ 0.4 g
50 g d’huile de coco désodorisée50 g
175 ml de lait végétal≈ 181 g
1/2 cuillère à café de [vinaigre de cidre](/recettes/faire-vinaigre-de-cidre-pommes)](/recettes/faire-vinaigre-de-cidre-pommes)≈ 1.3 g

flour 230 gbatter 674 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.