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Englische scones

Original in German

ichkoche.at · 8

Against 660 scone recipes

Less leavening than 88% of recipes.

How German scone recipes differ from English ones →

Get the method at ichkoche.at →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • Less leavening than 88% of recipes: 2.6% of the flour weight against the typical recipe's 4.4%.
  • Liquid in the middle half of recipes: 46% of the flour weight against the typical recipe's 52%.
Butter: 32%, 47th percentileLiquid: 46%, 28th percentileSugar: 24%, 63rd percentileEgg: 19%, 58th percentileLeavening: 2.6%, 11th percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 270 g Mehl270 g
  • 65 g Zucker65 g
  • 1 1/2 TL Backpulver≈ 7 g
  • 1 TL Kardamom≈ 4.9 g
  • 1/2 TL Backsoda≈ 2.5 g
  • 1/4 TL Salz≈ 1.5 g
  • 85 g Butter85 g
  • 1 Eier≈ 50 g
  • 120 ml Buttermilch≈ 124 g
  • 1 TL Vanilleextrakt≈ 4.2 g
  • 120 g Rosinen120 g

flour 270 gbatter 734 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.

  • Butter32% · 47th percentile
  • Liquid46% · 28th percentile
  • Sugar24% · 63rd percentile
  • Egg19% · 58th percentile
  • Leavening2.6% · 11th percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
400°F / 205°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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