Scones au lait ribot
Original in French
Maman... ça déborde ! · chefsimon.com · 2015
Against 660 scone recipes
No sugar, unlike 91% 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.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% 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 (5)
- 250 g de farine250 g
- 1 sachet de levure chimique11 g
- 1/2 c. à café de sel≈ 3 g
- 50 g de beurre mou50 g
- 150 g de lait ribot150 g
flour 250 gbatter 464 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%
- Liquid60% · 64th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- not stated
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.