klassieke scones met jam & room
Original in Dutch
delicious. · deliciousmagazine.nl · 1970 · 16 stuks
Against 660 scone recipes
Less butter than 92% of recipes and less sugar than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 92% of recipes: 13% of the flour weight against the typical recipe's 33%, about half as much.
- Less sugar than 89% of recipes: 2.8% of the flour weight against the typical recipe's 20%, under a third as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More liquid than 79% of recipes: 71% of the flour weight against the typical recipe's 52%.
Ingredients (9)
- bloem (voor het bestuiven)n/a
- 450 g zelfrijzend bakmeel450 g
- 1 el fijne kristalsuiker ((naar keuze))≈ 13 g
- 60 g koude boter (kleingesneden)60 g
- 310 ml koude melk (+ extra om te bestrijken)≈ 320 g
Toppings and extras
Listed, but not counted in the percentages below.
- aardbeienjam (voor serveren)n/a
- slagroom (geklopt voor serveren)n/a
- pashmak* (voor serveren (naar keuze))n/a
- ook nodig: uitsteekvorm (van 5 cm Ø)n/a
flour 450 gbatter 842 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.
- Butter13% · 7th percentile · median 33%
- Liquid71% · 80th percentile · median 52%
- Sugar2.8% · 10th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°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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