Scones aux figues
Original in French
foodingue · ptitchef.com · 2008 · 6
Against 660 scone recipes
Less sugar than 85% of recipes and more leavening than 76%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less sugar than 85% of recipes: 5% of the flour weight against the typical recipe's 20%, under a third as much.
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
Ingredients (8)
- 500 g de farine500 g
- 2 cuillères à soupe de poudre à pâte≈ 28 g
- 2 cuillères à soupe de sucre≈ 25 g
- 1 cuillère à thé de sel≈ 6 g
- 120 g de beurre (1 bâton)120 g
- Environ 200 g de figues en petits morceaux200 g
- 300 g de lait entier300 g
- 1 oeuf battu≈ 50 g
flour 500 gbatter 1229 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% · 27th percentile · median 33%
- Liquid60% · 64th percentile · median 52%
- Sugar5% · 13th percentile · median 20%
- Egg10% · 40th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 25 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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