Scones aux mûres
Original in French
Ebly Cœur de Blé · cuisineaz.com · 2016 · 4
Against 660 scone recipes
Less liquid than 95% of recipes and more egg than 85%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 95% of recipes: 23% of the flour weight against the typical recipe's 52%, about half as much.
- More egg than 85% of recipes: 22% of the flour weight against the typical recipe's 16%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 225 g Farine225 g
- 1 Levure chimique≈ 11 g
- 50 g Sucre50 g
- 1 pincée(s) Sel≈ 0.4 g
- 75 g Beurre mou75 g
- 5 cl Lait≈ 52 g
- 1 Œuf(s)≈ 50 g
- 100 g Mûre(s)100 g
flour 225 gbatter 563 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.
- Butter33% · 51st percentile · median 33%
- Liquid23% · 4th percentile · median 52%
- Sugar22% · 58th percentile · median 20%
- Egg22% · 86th percentile · median 16%
- Leavening4.9% · 64th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 13 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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