Scones, la ricetta originale inglese
Original in Italian
Rossella Neri · dissapore.com · 2025 · 12
Against 660 scone recipes
No sugar, unlike 91% of recipes and less salt than 82%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- Less salt than 82% of recipes: 0.1% of the flour weight against the typical recipe's 0.8%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (7)
- 350 g Farina 00350 g
- 1 bustina Lievito vanigliato per dolci16 g
- 85 g Burro freddo85 g
- 3 Cucchiai Zucchero di canna chiaro≈ 41 g
- 1 Pizzico Sale≈ 0.4 g
- 175 ml Latticello freddo≈ 181 g
Toppings and extras
Listed, but not counted in the percentages below.
- Latte freddo per spennellaren/a
flour 350 gbatter 673 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.
- Butter24% · 30th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.6% · 57th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°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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