Scones lapins sans lactose
Original in French
Jessichina Me-Koop · cuisineaz.com · 2017 · 4
Against 660 scone recipes
Less butter than 80% of recipes and less liquid than 84%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
- Less liquid than 84% of recipes: 38% of the flour weight against the typical recipe's 52%.
- Less leavening than 84% of recipes: 2.8% of the flour weight against the typical recipe's 4.4%.
- Less salt than 82% of recipes: 0.1% of the flour weight against the typical recipe's 0.8%, under a third as much.
Ingredients (9)
- 400 g Farine400 g
- 1 pincée(s) Sel≈ 0.4 g
- 80 g Cannes de sucre d'orge80 g
- 1 Sucre vanillén/a
- 1 sachet(s) Sachet de levure≈ 11 g
- 80 g Huile d'arachide80 g
- 150 g Lait d'amande150 g
- 1 Œuf(s)≈ 50 g
- 3 c. à soupe Sucre glace≈ 23 g
flour 400 gbatter 794 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.
- Butter20% · 17th percentile · median 33%
- Liquid38% · 16th percentile · median 52%
- Sugar26% · 65th percentile · median 20%
- Egg13% · 43rd percentile · median 16%
- Leavening2.8% · 14th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 30 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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