Matt Preston's recept & gouden regels voor perfecte scones - Culy
Original in Dutch
Redactie · culy.nl · 2013
Against 660 scone recipes
Less butter than 94% of recipes and no sugar, unlike 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 94% of recipes: 6.7% of the flour weight against the typical recipe's 33%, under a third as much.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- More liquid than 83% of recipes: 74% of the flour weight against the typical recipe's 52%.
- 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 (5)
- 600 gram zelfrijzend bakmeel (of bloem + bakpoeder)600 g
- Een snuf zout≈ 0.4 g
- 40 gram koude boter, in blokjes40 g
- 310 ml volle melk≈ 320 g
- 125 ml slagroom, plus wat extra voor het bestrijken≈ 126 g
flour 600 gbatter 1086 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.
- Butter6.7% · 5th percentile · median 33%
- Liquid74% · 83rd percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°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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