Scones aux raisins : la meilleure recette
Original in French
Gaëlle · marmiton.org · 2006 · 10 scones
Against 660 scone recipes
Less leavening than 95% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 95% of recipes: 1.8% of the flour weight against the typical recipe's 4.4%, about half as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (6)
- 250 g de farine250 g
- 1 cuillère à café de levure chimique≈ 4.6 g
- 50 g de beurre50 g
- 2 cuillères à soupe de sucre en poudre≈ 25 g
- 75 g de raisins secs75 g
- 15 cl de lait (environ)≈ 155 g
flour 250 gbatter 559 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%
- Sugar10% · 21st percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening1.8% · 4th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 10 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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