Basisrecept scones
Original in Dutch
Sabine · ohmyfoodness.nl · 2026 · 10 stuks
Against 660 scone recipes
No sugar, unlike 91% of recipes and less butter than 89%.
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).
- Less butter than 89% of recipes: 17% of the flour weight against the typical recipe's 33%, about half as much.
- Less salt than 82% of recipes: 0.1% of the flour weight against the typical recipe's 0.8%, 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).
Ingredients (4)
- 450 g zelfrijzend bakmeel450 g
- 75 g ongezouten roomboter75 g
- 250 ml melk (naar keuze)≈ 258 g
- snuf zout≈ 0.4 g
flour 450 gbatter 783 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.
- Butter17% · 11th percentile · median 33%
- Liquid57% · 62nd percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 10 to 12 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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