Scones nature
Original in French
La · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 660 scone recipes
No sugar, unlike 91% of recipes and more egg than 90%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No sugar at all, where 91% of recipes use some (most of those 14 to 30% of the flour weight).
- More egg than 90% of recipes: 27% of the flour weight against the typical recipe's 16%.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- Less leavening than 83% of recipes: 2.9% of the flour weight against the typical recipe's 4.4%.
Ingredients (5)
- 375 g de farine375 g
- 1 sachet de levure chimique11 g
- 100 g de beurre100 g
- 20 cl de lait≈ 206 g
- 2 oeufs≈ 100 g
flour 375 gbatter 792 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%
- Liquid55% · 57th percentile · median 52%
- Sugar0% · 4th percentile · median 20%
- Egg27% · 90th percentile · median 16%
- Leavening2.9% · 16th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 7 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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