Scones anglais
Original in French
Pauline Poumme · cuisineaz.com · 2022 · 5
Against 660 scone recipes
Less liquid than 78% of recipes and no egg, unlike 62%.
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%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- 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%.
Ingredients (6)
- 250 g Farine250 g
- 1 sachet(s) Levure chimique11 g
- 40 g Sucre en poudre40 g
- 60 g Beurre ramolli60 g
- 10 cl Lait≈ 103 g
- 1 pincée(s) Sel≈ 0.4 g
flour 250 gbatter 465 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%
- Liquid41% · 21st percentile · median 52%
- Sugar16% · 39th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 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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