Scones au babeurre
Original in French
sel en grain · ptitchef.com · 2011 · 4
Against 660 scone recipes
Less leavening than 93% of recipes and less sugar than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 93% of recipes: 2.2% of the flour weight against the typical recipe's 4.4%, about half as much.
- Less sugar than 89% of recipes: 3.4% of the flour weight against the typical recipe's 20%, under a third as much.
- Less butter than 80% of recipes: 20% 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).
Ingredients (6)
- 125 g de farine125 g
- 25 g de beurre25 g
- 1 cuillère à café de sucre en poudre≈ 4.2 g
- 1 pincée de sel≈ 0.4 g
- 1/4 de paquet de levure chimique≈ 2.8 g
- 8 cl de babeurre ( lait ribot)≈ 83 g
flour 125 gbatter 240 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.
- Butter20% · 17th percentile · median 33%
- Liquid66% · 77th percentile · median 52%
- Sugar3.4% · 11th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2.2% · 7th percentile · median 4.4%
- Salt0.3% · 27th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 minutes
- median 16 minutes
Keep exploring
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