British Cheese Scones
Original in German
Manuel-P · gutekueche.at · 2014 · 1 Portion
Against 660 scone recipes
No sugar, unlike 91% of recipes and less leavening than 95%.
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 leavening than 95% of recipes: 1.8% of the flour weight against the typical recipe's 4.4%, about half as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 1 TL Backpulver≈ 4.6 g
- 70 g Butter70 g
- 1 Prise Cayennepfeffer≈ 0.4 g
- 90 g Cheddarkäse (gerieben)90 g
- 250 g Mehl250 g
- 150 ml Milch≈ 155 g
- 1 Prise Salz≈ 0.4 g
- 2 TL Senf≈ 10 g
flour 250 gbatter 580 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.
- Butter28% · 38th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening1.8% · 4th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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