Scones aux raisins (Angleterre) : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 6 personnes
Against 660 scone recipes
Less butter than 80% of recipes.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 250 g de farine250 g
- 40 g de sucre40 g
- 50 g de beurre50 g
- 1 jaune d'oeuf≈ 18 g
- 150 ml de lait≈ 155 g
- 50 g de raisins secs50 g
- 1 pincée de sel≈ 0.4 g
- 1 sachet de levure chimique11 g
flour 250 gbatter 574 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.
- Butter20% · 17th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar16% · 39th percentile · median 20%
- Egg7.2% · 39th percentile · median 16%
- Leavening4.4% · 50th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°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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