Frambozenscones
Original in Dutch
Libelle Lekker · libelle-lekker.be · 10
Against 660 scone recipes
Less leavening 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 leavening than 93% of recipes: 2% of the flour weight against the typical recipe's 4.4%, 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).
- More egg than 85% of recipes: 22% of the flour weight against the typical recipe's 16%.
- More sugar than 83% of recipes: 33% of the flour weight against the typical recipe's 20%.
Ingredients (10)
- 225g bloem225 g
- 1kl bakpoeder≈ 4.6 g
- 50g boter50 g
- 50g suiker50 g
- 150ml melk≈ 155 g
- 150g frambozen150 g
- 1 ei≈ 50 g
- 2el suiker≈ 25 g
- zure roomn/a
- frambozenconfituurn/a
flour 225 gbatter 709 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.
- Butter22% · 21st percentile · median 33%
- Liquid69% · 78th percentile · median 52%
- Sugar33% · 84th percentile · median 20%
- Egg22% · 86th percentile · median 16%
- Leavening2% · 6th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 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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