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Rezept für Carrot Cake Möhrenkuchenscones mit Pekannüssen und Pistazien

Original in German

Jeanny · zuckerzimtundliebe.de · 2019 · 6 Portionen

Against 660 scone recipes

Less leavening than 96% of recipes and no salt, unlike 86%.

How German scone recipes differ from English ones →

Get the method at zuckerzimtundliebe.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • Less leavening than 96% of recipes: 1.7% 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 liquid than 76% of recipes: 43% of the flour weight against the typical recipe's 52%.
Butter: 27%, 36th percentileLiquid: 43%, 23rd percentileSugar: 27%, 74th percentileEgg: 18%, 58th percentileLeavening: 1.7%, 4th percentileSalt: 0%, 7th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 275 g Weizenmehl (Type 405)275 g
  • 1 TL Backpulver≈ 4.6 g
  • 75 g brauner Zucker (plus etwas mehr zum Bestreuen)75 g
  • 1/2-1 TL gemahlener Zimt≈ 2 g
  • 75 g sehr kalte Butter in kleinen Würfeln oder mit der Reibe grob gerieben75 g
  • 1 Ei (Gr. M)≈ 50 g
  • 100 ml sehr kalte Buttermilch (plus 1 EL zum Bestreichen)≈ 118 g
  • 100 g fein geriebene Möhre (ca. 2 Möhren, gewogen nach dem Schälen und Reiben)100 g
  • 60 g Pekannusskerne, grob gehackt60 g
  • 30 g grüne Pistazienkerne, fein gemahlen oder grob gehackt30 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 EL Doppelrahmfrischkäse natur≈ 15 g
  • gesiebter Puderzucker (Menge je nach gewünschter Konsistenz)n/a

flour 275 gbatter 790 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.

  • Butter27% · 36th percentile
  • Liquid43% · 23rd percentile
  • Sugar27% · 74th percentile
  • Egg18% · 58th percentile
  • Leavening1.7% · 4th percentile
  • Salt0% · 7th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
20 to 22 minutes
median 16 minutes

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