Scones basisrecept
Original in Dutch
Libelle Lekker · libelle-lekker.be · 6
Against 660 scone recipes
Less leavening than 93% of recipes and more salt than 85%.
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.
- More salt than 85% of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
- Less sugar than 75% of recipes: 11% of the flour weight against the typical recipe's 20%.
Ingredients (9)
- 450g bloem450 g
- 1tl zout≈ 6 g
- 2tl bakpoeder≈ 9 g
- 50g rietsuiker50 g
- 125g boter125 g
- 1 ei≈ 50 g
- 200ml melk≈ 206 g
- amandelenn/a
- rietsuikern/a
flour 450 gbatter 897 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.
- Butter28% · 37th percentile · median 33%
- Liquid46% · 28th percentile · median 52%
- Sugar11% · 24th percentile · median 20%
- Egg11% · 42nd percentile · median 16%
- Leavening2% · 6th percentile · median 4.4%
- Salt1.3% · 87th percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 10 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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