Haselnuss-Zitronen-Scones
Original in German
GU · kuechengoetter.de · Für 8 Stück
Against 660 scone recipes
No sugar, unlike 91% of recipes and no salt, unlike 86%.
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).
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More liquid than 81% of recipes: 72% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (6)
- 1 Bio-Zitronen/a
- 200 g Mehl200 g
- 50 g gemahlene Haselnusskerne50 g
- 1 1/2 TL Weinstein-Backpulver≈ 7 g
- 70 g kalte Butter70 g
- 140 ml Buttermilch≈ 144 g
flour 200 gbatter 471 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.
- Butter35% · 59th percentile · median 33%
- Liquid72% · 81st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.5% · 24th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 20 to 25 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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