Les scones sans gluten
Original in French
On mange sans gluten ! · ptitchef.com · 2008 · 8
Against 660 scone recipes
Less butter than 90% of recipes and more liquid than 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 90% of recipes: 15% of the flour weight against the typical recipe's 33%, about half as much.
- More liquid than 86% of recipes: 78% of the flour weight against the typical recipe's 52%.
- Less sugar than 88% of recipes: 4.7% 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).
Ingredients (6)
- 265 g de farine mix patisserie de Schär265 g
- 1 sachet de levure chimique11 g
- une pincée de sel≈ 0.4 g
- 40 gr de beurre40 g
- 1 cuillère à soupe de sucre≈ 13 g
- 200 ml de lait≈ 206 g
flour 265 gbatter 535 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.
- Butter15% · 9th percentile · median 33%
- Liquid78% · 87th percentile · median 52%
- Sugar4.7% · 12th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.2% · 44th 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
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.