Les Scones
Original in French
Annabelle - Gâteau à croquer · cuisineaz.com · 2017 · 4
Against 660 scone recipes
Less sugar than 85% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less sugar than 85% of recipes: 5% of the flour weight against the typical recipe's 20%, under a third as much.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- More leavening than 76% of recipes: 5.5% of the flour weight against the typical recipe's 4.4%.
- Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 33%.
Ingredients (7)
- 250 g Farine250 g
- 60 g Beurre60 g
- 150 ml Lait≈ 155 g
- 1 c. à soupe Sucre≈ 13 g
- 1 c. à soupe Levure chimique≈ 14 g
- 1 pincée(s) Sel≈ 0.4 g
- 50 g Raisins secs50 g
flour 250 gbatter 541 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.
- Butter24% · 27th percentile · median 33%
- Liquid62% · 67th percentile · median 52%
- Sugar5% · 13th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5.5% · 82nd percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 10 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.