Volkoren scones
Original in Dutch
laurasbakery.nl · 2020 · 8 stuks
Against 660 scone recipes
Less leavening than 93% of recipes and less butter than 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 93% of recipes: 2.1% of the flour weight against the typical recipe's 4.4%, about half as much.
- Less butter than 86% of recipes: 18% of the flour weight against the typical recipe's 33%, about half as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (7)
- 40 gram ongezouten roomboter40 g
- 220 gram volkorenmeel220 g
- 1 tl bakpoeder≈ 4.6 g
- Snuf zout≈ 0.4 g
- 1-2 el honing≈ 32 g
- 110 ml melk≈ 113 g
- Extra melk voor bestrijkenn/a
flour 220 gbatter 410 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.
- Butter18% · 14th percentile · median 33%
- Liquid52% · 49th percentile · median 52%
- Sugar14% · 32nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2.1% · 6th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°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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