Dill scones
Original in German
ichkoche.at · 1
Against 660 scone recipes
No sugar, unlike 91% of recipes and less liquid than 88%.
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 liquid than 88% of recipes: 35% of the flour weight against the typical recipe's 52%.
- More egg than 91% of recipes: 29% of the flour weight against the typical recipe's 16%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (7)
- 175 g Mehl175 g
- 1 1/2 TL Backpulver≈ 7 g
- 1 Prise Salz≈ 0.4 g
- 45 g Butter45 g
- 1 Eier≈ 50 g
- 60 ml Schlagobers≈ 60 g
- 1 EL Dill≈ 15 g
flour 175 gbatter 353 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.
- Butter26% · 33rd percentile · median 33%
- Liquid35% · 11th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg29% · 91st percentile · median 16%
- Leavening3.9% · 38th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 8 to 10 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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