Scones mit Vanillecreme
Original in German
malteskitchen.de · 2017 · 4
Against 660 scone recipes
More liquid than 98% of recipes and more egg than 97%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 98% of recipes: 103% of the flour weight against the typical recipe's 52%, about twice as much.
- More egg than 97% of recipes: 39% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- Less leavening than 88% of recipes: 2.6% of the flour weight against the typical recipe's 4.4%.
- Less butter than 80% of recipes: 21% of the flour weight against the typical recipe's 33%.
Ingredients (12)
- 350 g Mehl350 g
- 2 TL Backpulver≈ 9 g
- 25 g Zucker25 g
- 1/2 TL Salz≈ 3 g
- 75 g kalte Butter (in Würfel geschnitten)75 g
- 100 ml Joghurt≈ 104 g
- 2 Eier + 1 Ei zum Bestreichen≈ 100 g
- 250 ml Milch≈ 258 g
- 2 Eigelbe + 1 Ei≈ 36 g
- 60 g feiner Zucker (80 im Originalrezept)60 g
- 1 EL Speisestärke≈ 8 g
- 1 TL Vanilleextrakt≈ 4.2 g
flour 350 gbatter 1032 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.
- Butter21% · 19th percentile · median 33%
- Liquid103% · 98th percentile · median 52%
- Sugar24% · 63rd percentile · median 20%
- Egg39% · 98th percentile · median 16%
- Leavening2.6% · 11th percentile · median 4.4%
- Salt0.9% · 53rd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 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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