Scones met karnemelk
Original in Dutch
Libelle Lekker · libelle-lekker.be · 10
Against 660 scone recipes
No salt, unlike 86% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More liquid than 78% of recipes: 69% of the flour weight against the typical recipe's 52%.
- Less sugar than 75% of recipes: 11% of the flour weight against the typical recipe's 20%.
Ingredients (5)
- 225 zelfrijzende bloem≈ 225 g
- zoutn/a
- 55g boter55 g
- 25g suiker25 g
- 150ml karnemelk≈ 155 g
flour 225 gbatter 460 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%
- Liquid69% · 78th percentile · median 52%
- Sugar11% · 24th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.