Scones aux pépites de chocolat : la recette facile
Original in French
Malorie · cuisine.journaldesfemmes.fr · 2025 · 9 personnes
Against 660 scone recipes
No leavening, unlike 98% 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.
- No leavening at all, where 98% of recipes use some (most of those 3.7 to 5.4% of the flour weight).
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less sugar than 84% of recipes: 5.6% 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).
Ingredients (5)
- 225 g de farine225 g
- 60 g de beurre60 g
- 1 c à soupe de sucre≈ 13 g
- 50 g de pépites de chocolat50 g
- 150 ml de lait environ≈ 155 g
flour 225 gbatter 502 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%
- Liquid69% · 78th percentile · median 52%
- Sugar5.6% · 15th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening0% · 1st percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 400°F
- Time
- 10 to 12 minutes
- 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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