Scones au miel léger
Original in French
Orne83 · ptitchef.com · 2013 · 6
Against 660 scone recipes
More leavening than 99% of recipes and more liquid than 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More leavening than 99% of recipes: 8.3% of the flour weight against the typical recipe's 4.4%.
- More liquid than 91% of recipes: 86% of the flour weight against the typical recipe's 52%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (6)
- 240 g de farine240 g
- 20 g de levure chimique20 g
- 2 cuillères à soupe de miel≈ 42 g
- 2 cuillères à café de graines de sésame≈ 10 g
- 200 ml de lait de soja light≈ 206 g
- 4 cuillères à soupe de margarine allégée 25%≈ 57 g
flour 240 gbatter 575 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% · 25th percentile · median 33%
- Liquid86% · 92nd percentile · median 52%
- Sugar18% · 43rd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening8.3% · 99th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 450°F / 230°C
- median 400°F
- Time
- 10 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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