Scones anglais : la meilleure recette
Original in French
Le relais de la 20 · marmiton.org · 2003 · 6 pièces
Against 660 scone recipes
No sugar, unlike 91% of recipes and more leavening than 99%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- More leavening than 99% of recipes: 8.8% of the flour weight against the typical recipe's 4.4%, about twice as much.
- More liquid than 89% of recipes: 83% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (5)
- 125 g de farine125 g
- 1 pincée de sel≈ 0.4 g
- 30 g de beurre30 g
- 10 cl de lait≈ 103 g
- 1 sachet de levure en poudre11 g
flour 125 gbatter 270 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%
- Liquid83% · 90th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening8.8% · 100th percentile · median 4.4%
- Salt0.3% · 27th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 10 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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