Rhabarberscones
Original in German
GU · kuechengoetter.de · 8
Against 660 scone recipes
Less liquid than 97% of recipes and more egg than 93%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 97% of recipes: 19% of the flour weight against the typical recipe's 52%, about half as much.
- More egg than 93% of recipes: 31% of the flour weight against the typical recipe's 16%, about twice as much.
- More sugar than 89% of recipes: 39% of the flour weight against the typical recipe's 20%, about twice as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
Ingredients (9)
- 200 g Rhabarber200 g
- 125 g Zucker125 g
- 2 Eier (M)≈ 100 g
- 60 g Naturjoghurt60 g
- 325 g Mehl325 g
- 2 TL Backpulver≈ 9 g
- 1 kräftige Prise Salzn/a
- 1 TL abgeriebene Schale von 1 Bio-Zitrone≈ 2 g
- 100 g Butter100 g
flour 325 gbatter 921 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.
- Butter31% · 46th percentile · median 33%
- Liquid19% · 2nd percentile · median 52%
- Sugar39% · 90th percentile · median 20%
- Egg31% · 93rd percentile · median 16%
- Leavening2.8% · 14th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 15 to 20 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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