Dattelscones
Original in German
ichkoche.at · 16
Against 660 scone recipes
More liquid than 99% of recipes and more egg than 97%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 99% of recipes: 110% of the flour weight against the typical recipe's 52%, about twice as much.
- More egg than 97% of recipes: 36% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less leavening than 76% of recipes: 3.3% of the flour weight against the typical recipe's 4.4%.
Ingredients (13)
- 200 g Datteln200 g
- 75 g Pistazien75 g
- 50 g Zucker50 g
- 275 g Mehl275 g
- 2 TL Backpulver≈ 9 g
- 1 TL Küchennatron≈ 4.9 g
- Salzn/a
- 75 g Butter75 g
- 2 Eier≈ 100 g
- 100 ml Schlagobers≈ 101 g
- Mehln/a
- 125 g Mascarpone125 g
- 5 EL Milch≈ 77 g
flour 275 gbatter 1091 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.
- Butter27% · 36th percentile · median 33%
- Liquid110% · 100th percentile · median 52%
- Sugar18% · 46th percentile · median 20%
- Egg36% · 97th percentile · median 16%
- Leavening3.3% · 22nd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- not stated
- 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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