Scones recheados
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2025 · 6
Against 660 scone recipes
No butter, unlike 95% of recipes and more leavening than 95%.
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).
- More leavening than 95% of recipes: 6.8% 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).
- Less sugar than 81% of recipes: 8.9% of the flour weight against the typical recipe's 20%, about half as much.
Ingredients (10)
- 200 g de farinha200 g
- 1 colher de sobremesa de fermento em pó≈ 9 g
- 1 colher de chá de bicarbonato de sódio≈ 6 g
- 20 g de açúcar20 g
- 1 colher de sopa de tomilho seco≈ 15 g
- 15 g de Maizena15 g
- 25 g de farinha de milho 40 g de Vaqueiro Líquida25 g
- 1 gema≈ 18 g
- 1 dl de leite≈ 103 g
- 50 g de fiambre em fatias finas50 g
flour 225 gbatter 461 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%
- Liquid46% · 28th percentile · median 52%
- Sugar8.9% · 18th percentile · median 20%
- Egg8% · 40th percentile · median 16%
- Leavening6.8% · 96th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 15 to 20 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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