Scones au comté
Original in French
Le Blog "Maybe Some Cakes ?" · cuisineaz.com · 2013 · 8
Against 660 scone recipes
No sugar, unlike 91% of recipes and more liquid 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).
- More liquid than 89% of recipes: 83% of the flour weight against the typical recipe's 52%.
- More salt than 96% of recipes: 2% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- More leavening than 91% of recipes: 6.1% of the flour weight against the typical recipe's 4.4%.
Ingredients (6)
- 150 g Farine150 g
- 100 g Comté râpé100 g
- 60 g Beurre60 g
- 12 cl Lait demi-écrémé≈ 124 g
- 0.5 c. à café Sel≈ 3 g
- 2 c. à café Levure chimique≈ 9 g
flour 150 gbatter 446 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.
- Butter40% · 70th percentile · median 33%
- Liquid83% · 90th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6.1% · 91st percentile · median 4.4%
- Salt2% · 97th percentile · median 0.8%
Oven
- Temperature
- 300°F / 150°C
- median 400°F
- Time
- 10 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
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