Scones all'uvetta
Original in Italian
Sara Querzola · cucchiaio.it · 2014 · 4 porzioni
Against 660 scone recipes
No sugar, unlike 91% of recipes and less butter than 89%.
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 89% of recipes: 16% of the flour weight against the typical recipe's 33%, about half as much.
- Less leavening than 89% of recipes: 2.4% 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).
Ingredients (8)
- 250 g di farina 00250 g
- 150 ml di latte intero≈ 155 g
- 40 g di burro freddo40 g
- 50 g di uvetta50 g
- 1 cucchiaino di bicarbonato≈ 6 g
- 1/2 cucchiaino di sale≈ 3 g
- 1 pizzico di cremor tartaro≈ 0.4 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 uovo per spennellare≈ 50 g
flour 250 gbatter 504 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.
- Butter16% · 10th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2.4% · 9th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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