Scones integrais
Original in Portuguese
master · teleculinaria.pt · 2015 · 4
Against 660 scone recipes
More liquid than 82% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More liquid than 82% of recipes: 74% of the flour weight against the typical recipe's 52%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (7)
- 150 g farinha integral150 g
- 60 g farinha60 g
- 50 g manteiga50 g
- 50 g açúcar50 g
- 1,5 dl leite≈ 155 g
- 10 g fermento em pó10 g
- 1 pitada sal≈ 0.4 g
flour 210 gbatter 475 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% · 26th percentile · median 33%
- Liquid74% · 83rd percentile · median 52%
- Sugar24% · 62nd percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening4.8% · 61st percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 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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