Scones farciti con burro e marmellata
Original in Italian
Il Cucchiaio d'Argento · cucchiaio.it · 2017
Against 660 scone recipes
More leavening than 76% of recipes.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
- Sugar in the middle half of recipes: 12% of the flour weight against the typical recipe's 20%.
Ingredients (9)
- 250 g di farina tipo 00250 g
- 3 cucchiaini di lievito in polvere≈ 14 g
- 60 g di burro freddo60 g
- 30 g di zucchero semolato30 g
- un pizzico grande di sale≈ 0.4 g
- 150 ml di latte≈ 155 g
- 1 uovo sbattuto≈ 50 g
- marmellata di lamponin/a
- burro morbidon/a
flour 250 gbatter 559 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 · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar12% · 26th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
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