Scones de Dublin aux raisins secs
Original in French
kilometre-0 · chefsimon.com · 2020
Against 660 scone recipes
Less leavening than 96% 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 leavening than 96% of recipes: 1.6% of the flour weight against the typical recipe's 4.4%, about half as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More sugar than 76% of recipes: 30% of the flour weight against the typical recipe's 20%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 250 g de farine250 g
- 4 g de bicarbonate de soude4 g
- 70 g de beurre70 g
- 75 g de sucre de canne75 g
- 12,5 cl lait entier≈ 129 g
- 100 g de raisins secs100 g
- 15 cl de rhum≈ 150 g
- 1 pincée de sel≈ 0.4 g
flour 250 gbatter 779 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.
- Butter28% · 38th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar30% · 78th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening1.6% · 3rd 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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