Scones com sultanas
Original in Portuguese
master · teleculinaria.pt · 2015 · 6
Against 660 scone recipes
Less butter than 94% of recipes and no leavening, unlike 98%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less butter than 94% of recipes: 6.2% of the flour weight against the typical recipe's 33%, under a third as much.
- No leavening at all, where 98% of recipes use some (most of those 3.7 to 5.4% of the flour weight).
- More egg than 83% of recipes: 22% of the flour weight against the typical recipe's 16%.
- Liquid in the middle half of recipes: 45% of the flour weight against the typical recipe's 52%.
Ingredients (8)
- 230 g farinha230 g
- 60 g sultanas60 g
- 40 g açúcar40 g
- 1 ovo grande≈ 50 g
- 1 dl leite≈ 103 g
- 1 colher (sopa) manteiga≈ 14 g
- 1 colher (chá) fermento≈ 4.9 g
- 1 pitada sal≈ 0.4 g
flour 230 gbatter 503 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.
- Butter6.2% · 5th percentile · median 33%
- Liquid45% · 26th percentile · median 52%
- Sugar17% · 43rd percentile · median 20%
- Egg22% · 84th percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 25 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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