Scone integral
Original in Portuguese
Receiteria · receiteria.com.br · 2023 · 6 unidades
Against 660 scone recipes
Less butter than 90% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 90% of recipes: 15% of the flour weight against the typical recipe's 33%, about half as much.
- 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)
- 100 gramas de farinha integral100 g
- 30 gramas de farinha de arroz30 g
- 2 colheres de sobremesa de açúcar de coco≈ 18 g
- 20 gramas de manteiga vegetal20 g
- 60 ml leite desnatado≈ 62 g
- 1 colher de café de fermento em pó≈ 4.6 g
flour 130 gbatter 235 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.
- Butter15% · 9th percentile · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar14% · 31st percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.5% · 24th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 20 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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