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Strawberry Scone Recipe

thefirstyearblog.com · 2025 · 8 scones

Against 660 scone recipes

More sugar than 82% of recipes and less liquid than 79%.

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 82% of recipes: 33% of the flour weight against the typical recipe's 20%.
  • Less liquid than 79% of recipes: 41% of the flour weight against the typical recipe's 52%.
Butter: 38%, 67th percentileLiquid: 41%, 20th percentileSugar: 33%, 83rd percentileEgg: 17%, 54th percentileLeavening: 4.6%, 57th percentileSalt: 1%, 57th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 ½ cups (300g) all-purpose flour300 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 (180g) chopped fresh strawberries180 g

flour 300 gbatter 885 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.

  • Butter38% · 67th percentile
  • Liquid41% · 20th percentile
  • Sugar33% · 83rd percentile
  • Egg17% · 54th percentile
  • Leavening4.6% · 57th percentile
  • Salt1% · 57th percentile

Oven

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

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