Cheese & Marmite Scones
thebakingexplorer.com · 2014 · 6
Against 660 scone recipes
Less liquid than 93% of recipes and no sugar, unlike 91%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 93% of recipes: 27% of the flour weight against the typical recipe's 52%, about half as much.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- More leavening than 96% of recipes: 7% of the flour weight against the typical recipe's 4.4%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
Ingredients (7)
- 225 g Self raising flour (plus more for dusting)225 g
- 1 tsp Baking powder≈ 4.6 g
- 50 g Butter (cold, unsalted)50 g
- 85 g Mature cheddar (grated)85 g
- 1 Egg (large)≈ 50 g
- 4 tbsp Milk≈ 61 g
- 25 g Marmite25 g
flour 225 gbatter 501 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter22% · 21st percentile · median 33%
- Liquid27% · 6th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg22% · 86th percentile · median 16%
- Leavening7% · 97th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 10 to 12 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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