Scones aux myrtilles
Original in French
Pauline · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 660 scone recipes
No egg, unlike 62% of recipes.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.8%.
Ingredients (7)
- 250 g de farine250 g
- 80 g de beurre80 g
- 1 pincée de sel≈ 0.4 g
- 40 g de sucre en poudre40 g
- 2 cuillères à café de levure chimique≈ 9 g
- 12,5 cl de lait≈ 129 g
- 100 g de myrtilles100 g
flour 250 gbatter 609 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.
- Butter32% · 48th percentile · median 33%
- Liquid52% · 51st percentile · median 52%
- Sugar16% · 39th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening3.7% · 30th percentile · median 4.4%
- Salt0.2% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 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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