Scones, los panecillos ingleses para el té
Original in Spanish
Elena Sepúlveda · pequerecetas.com · 2024 · 12
Get the method at pequerecetas.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Butter in the middle half of recipes: 24% 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 (7)
- 250 g de harina de trigo250 g
- 1 cucharada de levadura en polvo o polvo de hornear≈ 14 g
- 1 pizca de sal≈ 0.4 g
- 50 g de azúcar50 g
- 60 g de mantequilla fría, en cubos60 g
- 150 ml de leche≈ 155 g
- 1 huevo (opcional, para glasear)≈ 50 g
flour 250 gbatter 579 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.
- Butter24% · 27th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening5.5% · 82nd 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
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