Scones d'automne
Original in French
Lucile · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 660 scone recipes
Less leavening than 93% of recipes and less butter than 85%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less leavening than 93% of recipes: 2% of the flour weight against the typical recipe's 4.4%, about half as much.
- Less butter than 85% of recipes: 19% of the flour weight against the typical recipe's 33%.
- Less liquid than 82% of recipes: 38% of the flour weight against the typical recipe's 52%.
- Less salt than 82% of recipes: 0.1% of the flour weight against the typical recipe's 0.8%, under a third as much.
Ingredients (11)
- 220 g de farine blanche220 g
- 50 g de farine de châtaignes50 g
- 60 g de sucre roux60 g
- 50 g de beurre ramolli50 g
- 1/2 sachet de levure (8 g)6 g
- 1 pincée de sel≈ 0.4 g
- Cannellen/a
- 120 g de purée de butternut120 g
- 100 ml de lait≈ 103 g
- 1 oeuf≈ 50 g
- 100 g de raisins secs100 g
flour 270 gbatter 759 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.
- Butter19% · 14th percentile · median 33%
- Liquid38% · 18th percentile · median 52%
- Sugar22% · 58th percentile · median 20%
- Egg19% · 58th percentile · median 16%
- Leavening2% · 6th percentile · median 4.4%
- Salt0.1% · 15th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 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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