This simple, well-tested recipe for gluten-free scones combines gluten-free flour, cold unsalted butter and buttermilk, producing fluffy British-style scones! They’re perfect for breakfast, brunch or to serve with afternoon tea. Following a few simple steps, in just 30 minutes you’ll have 8 circle-style scones.

Gluten Free Scones

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Welcome this gluten free scone recipe to your brunch line-up.

Not only are scones always a fan favorite, but they are versatile so that you can create just about any flavor combo that you’re craving.  Gluten Free strawberry scones, Gluten Free vanilla bean scones, Lemon and blueberry, cranberry and orange, chocolate chip, and pumpkin spice are just a few flavor combinations that you can experiment with. There are so many possibilities with gluten-free bread recipes for you to make! If you like scones, you’ll also enjoy making biscuits with my homemade gluten-free biscuit mix.

Like macaroons, scones get a bad reputation for being difficult to make. I promise you, though, that this easy scone recipe is going to “wow” you! You don’t have to be an expert baker to make scones by the dozens. As a matter of fact, this scones recipe is fun and you’ll have them out of the oven faster than you think.

Are you a lover of scones? If you’re on the fence, you’re about to cross right over to fandom!

What You Need To Know About This Homemade Scone Recipe

I made buttermilk scones today but if you prefer, you can make cream scones. Just replace the buttermilk with heavy cream and omit the baking soda.

This recipe is inspired by an English Scones recipe, or British Scones. They’re different from American Scones which are generally sweeter and have a crumblier texture.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What’s the difference between British Scones and American Biscuits?

British scones and American biscuits are both delicious, but that’s about all that they have in common.

Biscuits are fluffier in texture and are more of a bread than a pastry. Of course, you can top them off with your favorite jam to make them sweet, but unlike scones, biscuits aren’t sweetened in the baking process.

Scones are typically more dense and crumbly than biscuits. They’re slightly drier (that’s actually a good thing!) and subtly sweet even before adding jam, cream, or a glaze. 

Ingredients for Scones

• Gluten Free Flour Blend
• Xanthan Gum (omit if your blend contains it)
• Granulated Sugar
• Aluminum-free Baking Powder
• Fine Sea Salt
• Baking Soda
• Unsalted Butter, cold and cubed
• 1 Large Egg, beaten
• Buttermilk, cold

How to Make Dairy-Free Scones

Are you dairy-free? No worries!

Rich, full-fat coconut milk is a great substitute in this recipe for buttermilk, just add a tablespoon of white vinegar. You can also use Silk Heavy Cream Alternative – it will give you the fat content without the added coconut flavor.

Use dairy free butter in place of the regular butter – my favorite is Miyoko’s European Style Cultured Vegan Butter.

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed to Make Homemade Scones

• Half Sheet Pan
• Silicone Baking Mat or Parchment Paper
• Large mixing bowl
• Pastry Blender or fork
• Mixing spoon
• Biscuit Cutter

How to Make Scones from Scratch

Step 1. Preheat the oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.

Step 2. In a large bowl, whisk/stir together the gluten-free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.

Step 3. Add the butter to the dry ingredients and use a pastry blender (or fork) to cut the butter into the flour until it resembles coarse crumbs.

Step 4. Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.

Step 5. Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about 1 1/2 inches thick. 

Step 6. Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).

OPTIONAL STEP (but recommended): refrigerate the scones for 30 minutes before baking.

Step 7. Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.

Step 8. Bake for 12-14 minutes or until the scones are browned and baked through.

Gluten Free Scones Video Tutorial

Tips for Making Scones

• This recipe works well with King Arthur Gluten-Free Measure for Measure Flour and Cup4Cup. Omit the xanthan gum if the blend you use contains it. If you use Cup 4 Cup, the scones will rise a little higher. 
• Be sure to measure your flour properly if you’re not using a scale. Over-measuring your flour will result in tough, hard, and dry scones.
• For extra thick, tall scones, roll the dough out to 1 1/2 – 2 inches thick because the scones do not rise as much as scones made with regular all-purpose flour. Thicker scones will take a bit longer to bake and you will only get about 8 scones.
• Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the scones will come out dense.
• Try to work the dough as little as possible to keep the scones from being tough.
• Serve the scones with Clotted Cream or Faux Clotted Cream and jam.
• Leftover Gluten Free Scones dry out fairly quickly at room temperature. I suggest freezing leftovers and reheating them in the oven.

Other Gluten Free Scone Recipes To Try

• Vanilla Bean Scones with Black Tea Glaze
• Strawberry Scones

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Fluffy Gluten-Free Scones with Buttermilk

4.69 from 128 ratings

This simple, well-tested recipe for gluten-free scones combines gluten-free flour, cold unsalted butter and buttermilk, producing fluffy British-style scones!They’re perfect for breakfast, brunch or to serve with afternoon tea. Following a few simple steps, in just 30 minutes you’ll have 8 circle-style scones.

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 29 minutes minutes

Servings: 8

By: Sharon Lachendro

Print Rate Pin

Ingredients

• 2 cups gluten free flour blend (see notes) 265g
• 1 teaspoon xanthan gum omit if your blend contains it
• 2 tablespoons granulated sugar 30g
• 1 tablespoon aluminum free baking powder 10g
• 1/2 teaspoon fine sea salt 5g
• 1/4 teaspoon baking soda
• 4 tablespoon unsalted butter cold and cubed
• 1 large egg beaten
• 2/3 cup buttermilk cold

Instructions

• Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.
• In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.
• Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.
• Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.
• Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 – 2 inches thick.
• Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).
• OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.
• Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.
• Bake for 12-14 minutes or until the scones are browned and baked through.

Video

Notes

1. This recipe works well with King Arthur Measure for Measure and Cup 4 Cup. Omit the xanthan gum if the blend you use contains it.
2. Be sure to measure your flour properly if you’re not using a scale. Over-measuring your flour will result in tough, hard, and dry scones.
3. Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the scones will come out dense.
4. Try to work the dough as little as possible to keep the scones from being tough.
5. Serve with Clotted Cream (or Faux Clotted Cream) and jam.

Recommended Products

All-Clad Measuring Cups

All Clad Measuring Spoons

Silpat Silicone Baking Mat, Half Sheet

Nordic Ware Half Sheet Pan (2 Pack)

Spring Chef Dough Blender

Biscuit Cutter Set

Silicone Pastry Brush

Cooling Rack 

Nutrition Information

Serving: 1g | Calories: 187kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

 Did you make these easy scones? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.