Klassische Scones | englisches Gebäck zum Kaffee & Tee
Original in German
malteskitchen.de · 2015 · 4
Against 660 scone recipes
More egg than 90% of recipes and less sugar than 82%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 90% of recipes: 27% of the flour weight against the typical recipe's 16%.
- Less sugar than 82% of recipes: 8% of the flour weight against the typical recipe's 20%, about half as much.
- Less leavening than 81% of recipes: 3% of the flour weight against the typical recipe's 4.4%.
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
Ingredients (8)
- 250 g Mehl250 g
- 60 g Butter (kalt in Flöckchen)60 g
- 125 g Joghurt125 g
- 1/2 Pck Backpulver8 g
- 20 g Zucker20 g
- 1 Prise Salz≈ 0.4 g
- 1 Ei (Größe M)≈ 50 g
- 1 Eigelb (Größe M)≈ 18 g
flour 250 gbatter 531 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.
- Butter24% · 27th percentile · median 33%
- Liquid50% · 46th percentile · median 52%
- Sugar8% · 17th percentile · median 20%
- Egg27% · 91st percentile · median 16%
- Leavening3% · 17th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°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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