Les scones de rose bakery ...
Original in French
aurelie83 · ptitchef.com · 2010 · 5
Against 660 scone recipes
Less sugar than 85% of recipes and less butter than 80%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less sugar than 85% of recipes: 5% of the flour weight against the typical recipe's 20%, under a third as much.
- Less butter than 80% of recipes: 22% 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).
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
Ingredients (9)
- 250 g de farine250 g
- 1 cuillère à soupe de sucre≈ 13 g
- 1 cuillère à soupe de levure≈ 14 g
- 1/2 cuillère à café de sel≈ 3 g
- 55 g de beurre55 g
- 150 ml de lait≈ 155 g
- 50 g de cantal50 g
- des herbes de Provencen/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 oeuf pour dorer≈ 50 g
flour 250 gbatter 539 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.
- Butter22% · 20th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar5% · 13th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- not stated
- 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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