Gluten Free Whole Grain Blueberry Scones
jamiegeller.com · 2012
Against 660 scone recipes
More egg than 99% of recipes and less liquid than 90%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 99% of recipes: 41% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Less liquid than 90% of recipes: 33% of the flour weight against the typical recipe's 52%.
- More salt than 95% of recipes: 1.8% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- Less butter than 79% of recipes: 22% of the flour weight against the typical recipe's 33%.
Ingredients (15)
- 1 cup brown rice flour≈ 125 g
- 1/2 cup millet flour≈ 63 g
- 1/4 cup hazelnut meal≈ 59 g
- 1/4 cup quinoa flakes≈ 59 g
- 1/4 cup rice bran≈ 59 g
- 1/4 cup brown sugar≈ 55 g
- 2 teaspoons baking powder≈ 9 g
- 3/4 teaspoon sea salt≈ 4.5 g
- 3/4 teaspoon xanthan gum≈ 3.7 g
- 1/4 teaspoon ground cinnamon≈ 0.7 g
- 1/4 cup grapeseed oil≈ 55 g
- 2 large eggs≈ 100 g
- 2 teaspoons bourbon vanilla extract≈ 8 g
- 1/3 cup soy milk≈ 81 g
- 2 handfuls of fresh blueberriesn/a
flour 247 gbatter 683 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.
- Butter22% · 20th percentile · median 33%
- Liquid33% · 10th percentile · median 52%
- Sugar22% · 59th percentile · median 20%
- Egg41% · 99th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt1.8% · 96th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
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