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Gluten Free Scones Recipe

thefirstyearblog.com · 2025 · 8 scones

Against 660 scone recipes

More sugar than 86% of recipes.

See how all 660 scone recipes compare →

Get the method at thefirstyearblog.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • More sugar than 86% of recipes: 37% of the flour weight against the typical recipe's 20%.
  • Butter in the middle half of recipes: 42% of the flour weight against the typical recipe's 33%.
  • Liquid in the middle half of recipes: 45% of the flour weight against the typical recipe's 52%.
Butter: 42%, 73rd percentileLiquid: 45%, 27th percentileSugar: 37%, 87th percentileEgg: 19%, 58th percentileLeavening: 5.1%, 73rd percentileSalt: 1.1%, 63rd percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 2 ¼ cups (270g) gluten-free measure for measure flour (I used King Arthur’s Gluten-Free Measure for Measure Flour)270 g
  • ½ cup (99g) granulated sugar99 g
  • 1 Tbsp baking powder≈ 14 g
  • ½ tsp salt≈ 3 g
  • ½ cup (113g) cold unsalted butter (cubed)113 g
  • ½ cup (118ml) buttermilk≈ 122 g
  • 1 tsp vanilla extract≈ 4.2 g
  • 1 large egg≈ 50 g
  • 1 cup (170g) chocolate chips (I used mini chocolate chips in the photos)170 g
  • 1 cup (120g) fresh raspberries (broken into pieces and frozen)120 g
  • 1 cup (170g) white chocolate chips170 g
  • 1 cup (150g) blueberries150 g
  • 1 cup (167g) strawberries (chopped)167 g
  • 1 Tbsp lemon zest≈ 6 g
  • 1 Tbsp lemon juice (freshly squeezed)≈ 15 g
  • 1 cup (99g) fresh or frozen cranberries (or dried cranberries, do not thaw frozen cranberries)99 g
  • 1 Tbsp orange juice (freshly squeezed)≈ 15 g

flour 270 gbatter 1587 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.

  • Butter42% · 73rd percentile
  • Liquid45% · 27th percentile
  • Sugar37% · 87th percentile
  • Egg19% · 58th percentile
  • Leavening5.1% · 73rd percentile
  • Salt1.1% · 63rd percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
5 minutes
median 16 minutes

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