Basisrecept voor scones
Original in Dutch
delicious. · deliciousmagazine.nl · 2023
Against 660 scone recipes
Less butter than 93% of recipes and less liquid than 78%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 93% of recipes: 12% of the flour weight against the typical recipe's 33%, about half as much.
- Less liquid than 78% of recipes: 41% of the flour weight against the typical recipe's 52%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (6)
- 250 g zelfrijzend bakmeel250 g
- een snuf zout≈ 0.4 g
- 30 g koude boter, (in hele kleine klontjes gesneden)30 g
- 1 ei≈ 50 g
- 2-4 el suiker (naar eigen smaak)≈ 38 g
- 1 dl zure zuivel: (dat kan karnemelk, yoghurt, kwark of zure room zijn. Als het karnemelk is, wat iets dunner is, 75 ml nemen).)≈ 103 g
flour 250 gbatter 471 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.
- Butter12% · 7th percentile · median 33%
- Liquid41% · 21st percentile · median 52%
- Sugar15% · 35th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 30 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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