Scones
Original in Italian
Flavia Imperatore · misya.info · 2008 · 12 Scones
Against 660 scone recipes
Less butter than 85% of recipes and less sugar than 88%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 85% of recipes: 19% of the flour weight against the typical recipe's 33%.
- Less sugar than 88% of recipes: 4.8% of the flour weight against the typical recipe's 20%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 260 gr di farina 00260 g
- 150 ml di latte≈ 155 g
- 90 gr di uvetta90 g
- 50 gr di burro50 g
- 1 cucchiaio di lievito per dolci≈ 14 g
- 1 cucchiaio di zucchero≈ 13 g
- 1 presa di sale≈ 0.4 g
- uovon/a
flour 260 gbatter 581 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.
- Butter19% · 15th percentile · median 33%
- Liquid60% · 64th percentile · median 52%
- Sugar4.8% · 12th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5.3% · 75th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 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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