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Receita de Scone de mirtilo e chocolate branco

Original in Portuguese

Maria Clara · comidaereceitas.com.br · 8 porções

Against 660 scone recipes

Less liquid than 78% of recipes.

How Portuguese scone recipes differ from English ones →

Get the method at comidaereceitas.com.br →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • Less liquid than 78% of recipes: 41% of the flour weight against the typical recipe's 52%.
  • Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
Butter: 24%, 27th percentileLiquid: 41%, 21st percentileSugar: 15%, 35th percentileEgg: 20%, 71st percentileLeavening: 3.7%, 30th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 250g de farinha de trigo (+ um pouco para polvilhar)250 g
  • 60g de manteiga gelada cortada em cubos60 g
  • 3 colheres (sopa) de açúcar cristal≈ 38 g
  • 2 colheres (chá) de fermento em pó≈ 9 g
  • 1/2 colher (chá) de sal≈ 3 g
  • 100mL de leite (temperatura ambiente)≈ 103 g
  • 1 ovo (temperatura ambiente)≈ 50 g
  • 50g de mirtilos-passa50 g
  • 50g de chocolate branco picado50 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Sugestão de recheion/a

flour 250 gbatter 613 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.

  • Butter24% · 27th percentile
  • Liquid41% · 21st percentile
  • Sugar15% · 35th percentile
  • Egg20% · 71st percentile
  • Leavening3.7% · 30th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
350°F / 175°C
median 400°F
Time
not stated
median 16 minutes

Keep exploring

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