Scones au Comté
Original in French
Coralie · cuisine.journaldesfemmes.fr · 2025 · 8 personnes
Against 660 scone recipes
Less liquid than 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.
- Less liquid than 95% of recipes: 23% of the flour weight against the typical recipe's 52%, about half as much.
- More egg than 99% of recipes: 44% of the flour weight against the typical recipe's 16%, about 3 times as much.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% 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).
Ingredients (7)
- 225 g de farine225 g
- 140 g de Comté140 g
- 75 g de beurre salé75 g
- 5 cl de lait≈ 52 g
- 2 oeufs≈ 100 g
- 1 sachet de levure chimique11 g
- Seln/a
flour 225 gbatter 603 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.
- Butter33% · 51st percentile · median 33%
- Liquid23% · 4th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg44% · 100th percentile · median 16%
- Leavening4.9% · 64th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 14 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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