Scones (bolachas típicas da Inglaterra)
Original in Portuguese
Luciana Maciel · tudogostoso.com.br · 2006 · 20 porções
Against 660 scone recipes
Less leavening than 93% of recipes and no salt, unlike 86%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 93% of recipes: 2% of the flour weight against the typical recipe's 4.4%, about half as much.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less butter than 78% of recipes: 22% of the flour weight against the typical recipe's 33%.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Ingredients (5)
- 225 g de farinha de trigo225 g
- 1 colher de chá de fermento em pó≈ 4.6 g
- 50 g de margarina50 g
- 25 g de açúcar25 g
- 7 colheres de sopa de leite≈ 107 g
flour 225 gbatter 412 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.
- Butter22% · 21st percentile · median 33%
- Liquid48% · 34th percentile · median 52%
- Sugar11% · 24th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening2% · 6th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 12 to 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
Or browse all 660 scone recipes.