Gluten-free scones
Liberty Mendez · bbcgoodfood.com · 2022 · Makes 6-8
Against 660 scone recipes
Less liquid than 92% of recipes and less butter than 89%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 92% of recipes: 31% of the flour weight against the typical recipe's 52%.
- Less butter than 89% of recipes: 16% of the flour weight against the typical recipe's 33%, about half as much.
- More leavening than 95% of recipes: 6.8% of the flour weight against the typical recipe's 4.4%.
Ingredients (9)
- 250g gluten-free self-raising flour250 g
- ½ tsp fine salt≈ 3 g
- 1 tsp xanthan gum≈ 4.9 g
- 1 tsp gluten-free baking powder≈ 4.6 g
- 50g caster sugar50 g
- 40g cold butter cubed40 g
- 75ml whole milk≈ 77 g
- 1 large egg and 1 egg yolk≈ 18 g
- 50g sultanas (optional)50 g
flour 250 gbatter 498 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter16% · 10th percentile · median 33%
- Liquid31% · 7th percentile · median 52%
- Sugar20% · 52nd percentile · median 20%
- Egg7.2% · 39th percentile · median 16%
- Leavening6.8% · 96th percentile · median 4.4%
- Salt1.2% · 75th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 30 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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