Scones au pesto et Rocamadour
Original in French
Recettes de Clairette · chefsimon.com · 2026
Against 660 scone recipes
No butter, unlike 95% of recipes and no leavening, unlike 98%.
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 leavening at all, where 98% of recipes use some (most of those 3.7 to 5.4% of the flour weight).
- Less sugar than 85% of recipes: 5% of the flour weight against the typical recipe's 20%, under a third as much.
Ingredients (9)
- 300 g de farine T45300 g
- 100 g de farine T110100 g
- 20 g de cassonade20 g
- un œuf≈ 50 g
- 25 g de levure de boulanger fraîche25 g
- 3 g de sel3 g
- 200 g de lait + un peu pour la dorure200 g
- 100 g de pesto (fait maison ou pas !)100 g
- 3 fromages de Rocamadourn/a
flour 400 gbatter 798 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%
- Liquid50% · 46th percentile · median 52%
- Sugar5% · 13th percentile · median 20%
- Egg13% · 43rd percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt0.8% · 48th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 30 minutes
- median 16 minutes
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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