Scones met aardbeienconfituur
Original in Dutch
Libelle Lekker · libelle-lekker.be · 6
Against 660 scone recipes
Less butter than 89% of recipes and more leavening than 93%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 89% of recipes: 16% of the flour weight against the typical recipe's 33%, about half as much.
- More leavening than 93% of recipes: 6.4% 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).
- More liquid than 76% of recipes: 66% of the flour weight against the typical recipe's 52%.
Ingredients (10)
- 500g zelfrijzende bloem500 g
- 7g bakpoeder7 g
- 80g suiker80 g
- zoutn/a
- 80g boter80 g
- 200ml melk≈ 206 g
- 2 eieren≈ 100 g
- 50g rozijnen50 g
- 125ml zure room≈ 122 g
- 1potje aardbeienconfituurn/a
flour 500 gbatter 1145 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.
- Butter16% · 10th percentile · median 33%
- Liquid66% · 76th percentile · median 52%
- Sugar16% · 39th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening6.4% · 94th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 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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