Scones de cerezas y yogur griego: receta para un desayuno sin prisas
Original in Spanish
Liliana Fuchs · directoalpaladar.com · 2018 · 10
Against 660 scone recipes
No salt, unlike 86% of recipes and more egg than 85%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More egg than 85% of recipes: 22% of the flour weight against the typical recipe's 16%.
- Less butter than 78% of recipes: 22% of the flour weight against the typical recipe's 33%.
Ingredients (10)
- 225g Harina de repostería225 g
- 12g Levadura química12 g
- 50g Mantequilla sin sal50 g
- 50g Azúcar moreno50 g
- 2ml Esencia de vainilla≈ 1.7 g
- 125ml Yogur griego≈ 129 g
- Saln/a
- Cerezasn/a
- 1count Huevo≈ 50 g
- Azúcar morenon/a
flour 225 gbatter 518 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.
- Butter22% · 21st percentile · median 33%
- Liquid58% · 62nd percentile · median 52%
- Sugar22% · 58th percentile · median 20%
- Egg22% · 86th percentile · median 16%
- Leavening5.3% · 75th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.