Scones au caramel beurre salé
Original in French
palais des lys · ptitchef.com · 2007 · 6
Against 660 scone recipes
Less butter than 93% of recipes and more leavening than 99%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 93% of recipes: 10% of the flour weight against the typical recipe's 33%, about half as much.
- More leavening than 99% of recipes: 11% of the flour weight against the typical recipe's 4.4%, about 2.5 times 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.
- Less liquid than 78% of recipes: 41% of the flour weight against the typical recipe's 52%.
Ingredients (7)
- 250 g de farine de blé250 g
- 2 cuillères à soupe de levure chimique≈ 28 g
- 25 g de beurre coupé en morceaux25 g
- 25 g de sucre en poudre25 g
- 100 ml de lait≈ 103 g
- un oeuf entier≈ 50 g
- 1/2 pincée de sel≈ 0.2 g
flour 250 gbatter 481 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.
- Butter10% · 6th percentile · median 33%
- Liquid41% · 21st percentile · median 52%
- Sugar10% · 21st percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening11% · 100th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
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