Scones
Original in Italian
soniaperonaci.it · 2019 · 16
Against 660 scone recipes
Less liquid than 92% of recipes and more egg than 85%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 92% of recipes: 31% of the flour weight against the typical recipe's 52%.
- More egg than 85% of recipes: 22% of the flour weight against the typical recipe's 16%.
- Less sugar than 83% of recipes: 6.7% of the flour weight against the typical recipe's 20%, about half 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.
Ingredients (7)
- 450 g Farina 00450 g
- 120 g Burro freddo da frigorifero120 g
- 30 g Zucchero di canna30 g
- 2 Uova medie (100 g) fredde da frigorifero100 g
- 16 g Lievito in polvere per torte salate **16 g
- 140 g Latte intero freddo da frigorifero140 g
- 1 pizzico Sale grosso≈ 0.4 g
flour 450 gbatter 856 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.
- Butter27% · 35th percentile · median 33%
- Liquid31% · 8th percentile · median 52%
- Sugar6.7% · 16th percentile · median 20%
- Egg22% · 86th percentile · median 16%
- Leavening3.6% · 26th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 17 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.