Scones (para robot de cozinha)
Original in Portuguese
master · teleculinaria.pt · 2016 · 12
Against 660 scone recipes
Less liquid than 95% 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 liquid than 95% of recipes: 23% of the flour weight against the typical recipe's 52%, about half 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 91% of recipes: 29% of the flour weight against the typical recipe's 16%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
Ingredients (7)
- 350 g Farinha350 g
- 80 g Manteiga80 g
- 50 g açúcar50 g
- 50 g leite50 g
- 25 g fermento25 g
- 2 ovos + 1 gema≈ 100 g
- 2 colheres (sopa) leite≈ 31 g
flour 350 gbatter 686 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.
- Butter23% · 23rd percentile · median 33%
- Liquid23% · 4th percentile · median 52%
- Sugar14% · 32nd percentile · median 20%
- Egg29% · 91st percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°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.
Do something with it
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