Scones aux fruits
Original in French
Michèle · cuisineaz.com · 2022 · 8
Against 660 scone recipes
Less leavening than 93% 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 leavening than 93% of recipes: 2% of the flour weight against the typical recipe's 4.4%, about half as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (7)
- 225 g Farine de blé225 g
- 90 g Beurre90 g
- 60 c. à soupe Raisins secs≈ 563 g
- 30 g Sucre en poudre30 g
- 1 dl Lait≈ 103 g
- 1 c. à café Levure chimique≈ 4.6 g
- 1 pincée(s) Sel≈ 0.4 g
flour 225 gbatter 1016 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%
- Liquid46% · 28th percentile · median 52%
- Sugar13% · 30th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2% · 6th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 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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