Fluffy Gluten-Free Scones with Buttermilk

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

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

Cook Time: 14

Total Time: 29

Servings: 8

By: Sharon Lachendro

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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

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.
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.
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 with Clotted Cream (or Faux Clotted Cream) and jam.