Scones à la fraise
Original in French
Mahmoud Moussaoui · cuisineaz.com · 2021 · 8
Against 660 scone recipes
Less liquid than 80% of recipes.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 80% of recipes: 39% of the flour weight against the typical recipe's 52%.
- Leavening in the middle half of recipes: 3.6% of the flour weight against the typical recipe's 4.4%.
Ingredients (8)
- 280 g Farine280 g
- 10 g Levure chimique10 g
- 50 g Sucre50 g
- 0.25 c. à café Sel≈ 1.5 g
- 250 g Fraise(s)250 g
- 80 g Beurre80 g
- 110 g Lait fermenté110 g
- 1 Œuf(s)≈ 50 g
flour 280 gbatter 832 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.
- Butter29% · 40th percentile · median 33%
- Liquid39% · 19th percentile · median 52%
- Sugar18% · 45th percentile · median 20%
- Egg18% · 57th percentile · median 16%
- Leavening3.6% · 26th percentile · median 4.4%
- Salt0.5% · 31st percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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