Scones aux bleuets
Original in French
Chroniques Gourmandes · ptitchef.com · 2010 · 6
Against 660 scone recipes
More liquid than 93% of recipes and more leavening than 97%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 93% of recipes: 94% of the flour weight against the typical recipe's 52%.
- More leavening than 97% of recipes: 7.1% of the flour weight against the typical recipe's 4.4%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More butter than 75% of recipes: 44% of the flour weight against the typical recipe's 33%.
Ingredients (7)
- 375 ml de farine tout usage≈ 198 g
- 15 ml de poudre à pâte≈ 14 g
- 1 pincée de sel≈ 0.4 g
- 45 ml de sucre≈ 38 g
- 90 ml de beurre froid≈ 86 g
- 180 ml de lait, tempéré≈ 186 g
- 250 ml de bleuets≈ 250 g
flour 198 gbatter 773 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.
- Butter44% · 75th percentile · median 33%
- Liquid94% · 94th percentile · median 52%
- Sugar19% · 48th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening7.1% · 97th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 to 20 minutes
- median 16 minutes
Keep exploring
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