Scones met aardbeiensalsa
Original in Dutch
Libelle Lekker · libelle-lekker.be · 12
Against 660 scone recipes
More liquid than 92% of recipes and more leavening than 95%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 92% of recipes: 91% of the flour weight against the typical recipe's 52%.
- More leavening than 95% of recipes: 6.8% 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).
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
Ingredients (9)
- 250g zelfrijzende bloem250 g
- 2el suiker≈ 25 g
- 1kl bakpoeder≈ 4.6 g
- zoutn/a
- 50g boter50 g
- 100ml karnemelk≈ 103 g
- 250g aardbeien250 g
- 125g zure room125 g
- zwarte pepern/a
flour 250 gbatter 808 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.
- Butter20% · 17th percentile · median 33%
- Liquid91% · 93rd percentile · median 52%
- Sugar10% · 21st percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening6.8% · 96th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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