Irische scones
Original in German
ichkoche.at · 10
Against 660 scone recipes
Less butter than 93% of recipes and no sugar, unlike 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 93% of recipes: 12% of the flour weight against the typical recipe's 33%, about half as much.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Less leavening than 81% of recipes: 3% of the flour weight against the typical recipe's 4.4%.
Ingredients (6)
- 250 g Weizenmehl250 g
- 0.5 TL Salz≈ 3 g
- 0.5 Pkg. Backpulver8 g
- 30 g Butter30 g
- 125 ml Milch≈ 129 g
- Rosinen; vielleichtn/a
flour 250 gbatter 419 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.
- Butter12% · 7th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3% · 17th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 475°F / 245°C
- median 400°F
- Time
- 10 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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