Scroissant (Croissant Scones)
Lisa Kitahara · okonomikitchen.com · 2026 · 6 pieces
Against 660 scone recipes
More butter than 96% of recipes and less leavening than 92%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- More butter than 96% of recipes: 49% of the flour weight against the typical recipe's 33%.
- Less leavening than 92% of recipes: 2.3% of the flour weight against the typical recipe's 4.4%, about half as much.
- Liquid in the middle half of recipes: 44% of the flour weight against the typical recipe's 52%.
Ingredients (10)
- 200 g all-purpose flour200 g
- 28 g granulated sugar28 g
- 4.5 g baking powder4.5 g
- 2 g salt2 g
- 22 g unsalted butter, finely cubed & frozen22 g
- 28 g whole egg (about 1/2 large egg)28 g
- 85 ml milk, cold≈ 88 g
- 75 g unsalted butter, cold75 g
- Flaky salt (optional)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- Egg wash (remaining egg)n/a
flour 200 gbatter 447 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.
- Butter49% · 96th percentile · median 33%
- Liquid44% · 25th percentile · median 52%
- Sugar14% · 31st percentile · median 20%
- Egg14% · 46th percentile · median 16%
- Leavening2.3% · 7th percentile · median 4.4%
- Salt1% · 57th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 18 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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