Cheese, Sundried Tomato & Pesto Scones
thebakingexplorer.com · 2016 · 6
Against 660 scone recipes
Less liquid than 96% 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 96% of recipes: 21% 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 95% of recipes: 6.8% of the flour weight against the typical recipe's 4.4%.
- Less butter than 80% of recipes: 20% of the flour weight against the typical recipe's 33%.
Ingredients (10)
- 250 g Self raising flour250 g
- 1 tsp Baking powder≈ 4.6 g
- 1/4 tsp Salt≈ 1.5 g
- 50 g Butter (cold, unsalted)50 g
- 85 g Mature cheddar (grated)85 g
- 2 1/2 tbsp Milk≈ 38 g
- 70 g Pesto ((make sure it is suitable for vegetarians if you are serving to vegetarians))70 g
- 1 Egg (large)≈ 50 g
- 60 g Sundried tomatoes (diced)60 g
- 1 tbsp Whole milk (for glazing, optional)≈ 15 g
flour 250 gbatter 625 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.
- Butter20% · 17th percentile · median 33%
- Liquid21% · 3rd percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening6.8% · 96th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 14 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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