Scones au chocolat et aux raisins secs
Original in French
Stella Cuisine · chefsimon.com · 2015
Against 660 scone recipes
Less liquid than 88% 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 liquid than 88% of recipes: 34% of the flour weight against the typical recipe's 52%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- More egg than 86% of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (9)
- 60 grammes de raisins secs60 g
- 160 grammes de pépites de chocolat160 g
- 300 grammes de farine300 g
- 1 sachet de levure chimique11 g
- 80 grammes de beurre (mou)80 g
- 10 cl de lait≈ 103 g
- 5 cuillères à soupe de sucre≈ 63 g
- 1 oeuf≈ 50 g
- 1 jaune d'oeuf≈ 18 g
flour 300 gbatter 845 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% · 35th percentile · median 33%
- Liquid34% · 11th percentile · median 52%
- Sugar21% · 55th percentile · median 20%
- Egg23% · 87th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- not stated
- 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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