Skip to Content
  1. Home
  2. /
  3. Breads + Baking
  4. /
  5. Biscuits + Scones
  6. /
  7. Gluten Free Scones

Gluten Free Scones

Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!

gluten free scones in a white bowl lined with a white napkin

This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥

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.  Lemon and blueberry, cranberry and orange, chocolate chip, pumpkin spice, and vanilla-cinnamon are just a few flavor combinations that you can experiment with.

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!

baked gluten free scones on a round wire cooling rack


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. 

gluten free scones in a white bowl lined with a white napkin


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.

a gluten free scone on a stack of white plates that's been split in half

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed to Make Homemade Scones

a gluten free scone on a stack of white plates that's been split in half and topped with clotted cream and jam


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.

a gluten free scone split in half and topped with clotted cream and jam

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.

a gluten free scone sandwiched with clotted cream and jam


Other Gluten Free Scone Recipes To Try


Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this recipe for Gluten Free Scones, be sure to follow me on social media so you never miss a post:
Facebook | Twitter | Pinterest | Instagram | Youtube | Newsletter |

email subscription for What The Fork Food Blog

 
gluten free scones in a white bowl lined with a white napkin

Gluten Free Scones

Yield: 8
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!

Ingredients

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

Instructions

  1. Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.
  3. 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.
  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.
  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 a 1 1/2 - 2 inches thick.
  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).
  7. OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.
  8. Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.
  9. Bake for 12-14 minutes or until the scones are browned and baked through.

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

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

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 187

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are based on 8 scones and will vary depending on ingredients used and yield.

 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.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ruthie

Wednesday 3rd of August 2022

Highly recommend these scones. They are really good. I am Scottish and have been baking scones for over 50 years but now have to eat gluten free. I found this recipe and I don't have to look any further. I used Bob's Red Mill GF flour measure for measure therefore did not need the X-gum. You would never know they are GF, they are that good. Give them a try.....you won't be disappointed.

Emily

Thursday 23rd of June 2022

Can I use your nightshade free, gluten free flour here? Would love to make these but all those store bought gluten free flour mixes have potato starch and I can't eat that!

Shay

Monday 27th of June 2022

Hi Emily, while that blend will work, it won't produce the same texture and rise. I would suggest replacing 2 or 3 tablespoons of the flour with the same amount of dry milk powder. The extra protein from the milk powder (found in Cup4Cup) really helps with the structure of the scones.

Maddie

Monday 20th of June 2022

I don’t usually comment on food blogs, even when the recipes are good, but holy shit these are amazing! These are just as good as the scones in the UK to my memory. I added currants and had topped with strawberries and cream. Thank you so much for making this recipe available!!!

Shay

Thursday 23rd of June 2022

Thank you Maddie!

Pam

Thursday 17th of February 2022

I've made these three times and they always turned out perfectly. The last two times I cut the recipe in half so I adjusted by using a small egg or half of a flax egg. I also added about a half cup of frozen blueberries when I had the original recipe complete. They are light, fluffy and beautiful. This is my favorite GF scone recipe in the last year. They don't take long to make which makes my husband very happy since we have these after rearranging snowflakes and being outside for a couple of hours. :)

Emily

Monday 14th of February 2022

Help ! I followed your recipe to a T and when I added the buttermilk & egg, it went South from there . I ended up with thick cake batter ~ instead of Scone dough. I am a proficient baker and chef and I don’t understand why if the liquid ingredients amounts were exactly the same (one large egg + 2/3 of a cup of buttermilk), why it didn’t turn into a dough ?maybe you have some ideas ~ thank you!! plz email me if you see the error of my ways.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe