Scones : la meilleure recette
Original in French
Pilgrim · marmiton.org · 2006 · 10 scones
Against 660 scone recipes
More egg than 99% of recipes and less liquid than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More egg than 99% of recipes: 44% of the flour weight against the typical recipe's 16%, about 3 times as much.
- Less liquid than 89% of recipes: 34% of the flour weight against the typical recipe's 52%.
- Less butter than 78% of recipes: 22% of the flour weight against the typical recipe's 33%.
- Less sugar than 81% of recipes: 9.3% of the flour weight against the typical recipe's 20%, about half as much.
Ingredients (7)
- 225 g de farine à levure incorporée (ou 215 g de farine + 1 sachet de levure bien mélangées)225 g
- 1 pincée de sel≈ 0.4 g
- 50 g de beurre tendre50 g
- 5 cuillères à café de sucre en poudre≈ 21 g
- 1 oeuf battu≈ 50 g
- 5 cuillères à soupe de lait≈ 77 g
- 1 oeuf battu (ou du lait pour dorer les scones)≈ 50 g
flour 225 gbatter 473 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter22% · 21st percentile · median 33%
- Liquid34% · 11th percentile · median 52%
- Sugar9.3% · 19th percentile · median 20%
- Egg44% · 100th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 12 to 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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