Scones de Cenoura e Courgette
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2026 · 8
Against 660 scone recipes
No butter, unlike 95% 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.
- No butter at all, where 95% of recipes use some (most of those 24 to 45% of the flour weight).
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- 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 96% of recipes: 33% of the flour weight against the typical recipe's 16%, about twice as much.
Ingredients (11)
- 2 cenouras pequenas≈ 122 g
- 2 courgettes (± 250 g)250 g
- 300 g de farinha300 g
- 1 colher de sopa de fermento≈ 15 g
- saln/a
- pimentan/a
- cravinhon/a
- 2 ovos≈ 100 g
- 1,5 dl de leite≈ 155 g
- 60 g de Vaqueiro Líquida60 g
- 50 g de nozes grosseiramente raladas50 g
flour 300 gbatter 1052 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.
- Butter0% · 2nd percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg33% · 97th 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 to 20 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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