Amandel-dadelscones
Original in Dutch
laurasbakery.nl · 2019 · 15 stuks
Against 660 scone recipes
Less butter than 93% 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.
- Less butter than 93% of recipes: 12% of the flour weight against the typical recipe's 33%, about half as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (8)
- 525 gram zelfrijzend bakmeel525 g
- 120 gram amandelmeel120 g
- 1 tl bakpoeder≈ 4.6 g
- 165 gram fijne kristalsuiker165 g
- 10 zachte verse dadels ((ontpit en grofgehakt))n/a
- 75 gram ongezouten roomboter ((gesmolten))75 g
- 310 ml melk ((plus extra voor insmeren. Of gebruik ongezoete amandelmelk zoals in het originele recept))≈ 320 g
- 80 gram amandelen ((gehakt))80 g
flour 645 gbatter 1289 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter12% · 6th percentile · median 33%
- Liquid50% · 45th percentile · median 52%
- Sugar26% · 65th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.8% · 61st percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- not stated
- 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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