De allerlekkerste scones maak je zo - Culy
Original in Dutch
Redactie · culy.nl · 2015
Against 660 scone recipes
More leavening than 98% of recipes and less butter than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 98% of recipes: 7.7% of the flour weight against the typical recipe's 4.4%.
- Less butter than 89% of recipes: 17% of the flour weight against the typical recipe's 33%, about half as much.
- Less liquid than 88% of recipes: 34% of the flour weight against the typical recipe's 52%.
- More egg than 90% of recipes: 28% of the flour weight against the typical recipe's 16%.
Ingredients (9)
- 300 gram zelfrijzend bakmeel300 g
- half zakje bakpoeder8 g
- Snuf zout≈ 0.4 g
- Merg van 1 vanillestokjen/a
- 2 eetlepels basterdsuiker≈ 28 g
- 100 ml volle melk≈ 103 g
- 50 gram boter, gesmolten50 g
- 1 ei≈ 50 g
- 1 eiwit≈ 33 g
flour 300 gbatter 572 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter17% · 11th percentile · median 33%
- Liquid34% · 11th percentile · median 52%
- Sugar9.2% · 19th percentile · median 20%
- Egg28% · 91st percentile · median 16%
- Leavening7.7% · 98th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- not stated
- 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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