Scones aux raisins de Corinthe : la recette facile
Original in French
Fabienne · cuisine.journaldesfemmes.fr · 2025 · 8 personnes
Against 660 scone recipes
No butter, unlike 95% of recipes and more egg than 99%.
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 egg than 99% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
- Less leavening than 92% of recipes: 2.3% of the flour weight against the typical recipe's 4.4%, about half as much.
- More salt than 91% of recipes: 1.5% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 200 g de farine200 g
- 1/2 cuillère à café de sel≈ 3 g
- 1 cuillère à café de levure chimique≈ 4.6 g
- 40 g de beure40 g
- 25 g de sucre en poudre25 g
- 50 g de raisins de Corinthe50 g
- 2 oeufs≈ 100 g
- 1 dl de lait≈ 103 g
flour 200 gbatter 526 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%
- Liquid52% · 51st percentile · median 52%
- Sugar13% · 28th percentile · median 20%
- Egg50% · 100th percentile · median 16%
- Leavening2.3% · 7th percentile · median 4.4%
- Salt1.5% · 92nd percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 10 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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