Heerlijke scones
Original in Dutch
Libelle Lekker · libelle-lekker.be · 12
Against 660 scone recipes
Less sugar than 89% of recipes and more leavening than 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less sugar than 89% of recipes: 3.6% of the flour weight against the typical recipe's 20%, under a third as much.
- More leavening than 91% of recipes: 6.3% of the flour weight against the typical recipe's 4.4%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
Ingredients (10)
- 350g zelfrijzende bloem350 g
- zoutn/a
- 1kl bakpoeder≈ 4.6 g
- 85g ijskoude boter85 g
- 3kl suiker≈ 13 g
- 175ml volle melk≈ 181 g
- 1 ei≈ 50 g
- 1 eidooier≈ 18 g
- 1 vanillestokjen/a
- citroensapn/a
flour 350 gbatter 701 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.
- Butter24% · 30th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar3.6% · 11th percentile · median 20%
- Egg19% · 60th percentile · median 16%
- Leavening6.3% · 93rd percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°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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