Scones aux cranberries vegan sans gluten
Original in French
Amande et Basilic · chefsimon.com · 2016
Against 660 scone recipes
Less butter than 80% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- 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).
- More liquid than 77% of recipes: 67% of the flour weight against the typical recipe's 52%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (9)
- 160 g de farine de riz160 g
- 70 g de farine de maïs70 g
- 30 g d’arrow root30 g
- 1 sachet de poudre à lever11 g
- 40 g de cassonade40 g
- 1 pincée de sel≈ 0.4 g
- 50 g de margarine végétale ( si possible sans huile de palme )50 g
- 150 ml de lait végétal (noisettes pour moi)≈ 155 g
- 80 g de cranberries trempées et égouttées80 g
flour 230 gbatter 596 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.
- Butter22% · 20th percentile · median 33%
- Liquid67% · 78th percentile · median 52%
- Sugar17% · 43rd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.8% · 61st percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- not stated
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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