Scones à la mimolette
Original in French
Florentin CuisineAZ · cuisineaz.com · 2012 · 6
Against 660 scone recipes
No sugar, unlike 91% of recipes and more leavening than 98%.
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).
- More leavening than 98% of recipes: 7.8% of the flour weight against the typical recipe's 4.4%.
- More liquid than 89% of recipes: 81% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (8)
- 200 g Mimolette200 g
- 240 g Farine complète240 g
- 20 g Levure chimique20 g
- 100 g Beurre100 g
- 20 cl Lait≈ 206 g
- 1 pincée(s) Sel≈ 0.4 g
- 2 c. à soupe Farine≈ 16 g
- 2 c. à soupe Dorure≈ 30 g
flour 256 gbatter 812 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.
- Butter39% · 68th percentile · median 33%
- Liquid81% · 89th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening7.8% · 98th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 10 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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