Zelf scones maken
Original in Dutch
laurasbakery.nl · 2016 · 7 stuks
Against 660 scone recipes
Less butter than 86% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- 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 (6)
- 40 gram ongezouten roomboter40 g
- 225 gram zelfrijzend bakmeel225 g
- 30 gram fijne kristalsuiker30 g
- Snuf zout≈ 0.4 g
- 110 ml melk≈ 113 g
- Extra melk voor bestrijkenn/a
flour 225 gbatter 409 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.
- Butter18% · 12th percentile · median 33%
- Liquid50% · 48th percentile · median 52%
- Sugar13% · 30th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 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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