This gluten-free scone recipe never fails. Just look at their size!
They not only look like traditional scones but they taste like them too — perfect with clotted cream and jam.
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Today I’m sharing a much-requested recipe: reliably fluffy, wholegrain gluten-free scones. Gluten-free scones can be a challenge — they’re often dry, crumbly and bland — but this version produces tender, flavourful scones that rise and brown beautifully.
A few years back I developed a gluten-free, dairy-free scone that was widely popular. Since then I’ve refined the recipe to use my wholegrain gluten-free flour blend, which gives much better texture and taste.
What’s the secret to good gluten-free scones?
The secret starts with the flour. Unlike wheat flour, there isn’t a single gluten-free flour that replaces it perfectly — you need a blend. Lower-cost blends tend to rely heavily on starches such as rice, potato or tapioca. Better results come from blends with a high proportion of wholegrain gluten-free flours like teff, sorghum or buckwheat, which bring flavour, structure and nutrients.
My wholegrain blend uses about 70% wholegrain flours with a little starch for binding. It contains no gums or preservatives and is designed to behave like wheat flour in baking, without needing odd additives.
If you want to learn more about how different gluten-free blends work, reading about blends and their ingredients will help you choose the best option for each bake.
How do you make gluten-free scones?
The method is straightforward and similar to making conventional scones. Combine the dry ingredients, add cubed cold butter and either pulse in a food processor or rub the butter in by hand until the mixture resembles fine breadcrumbs. Stir in psyllium husk (or xanthan gum) for structure, then add the yoghurt and milk to bring the dough together.
A key tip: roll the dough out to the thickness you want the finished scones to be. Gluten-free scones typically don’t rise as much as wheat scones, so if you roll too thin they’ll stay small and flat. Aim for about 2cm thickness for a good rise.
Frequently asked questions about this gluten-free scone recipe
Yes. The recipe uses a purpose-designed wholegrain gluten-free flour blend suitable for people with coeliac disease. The blend focuses on wholegrain flours that provide fibre and additional nutrients.
Results will vary with different blends. This recipe was developed for my wholegrain flour; if you use another blend you may need to adapt quantities and expect different texture and flavour. For an alternative using a widely available brand, see the related recipes.
If you can’t source the blend, consider learning how to make a homemade gluten-free flour mix or try one of the alternative recipes that use more widely available products.
Yes. Xanthan gum can replace psyllium husk; I prefer psyllium for its digestive benefits and natural profile, but both will provide structure. If replacing, use the same quantity called for in the recipe.
Yes. Add a handful of chopped dried fruit or finely chopped fresh fruit, taking care to keep pieces small so the scones hold together.
Chocolate chips, chopped nuts or seeds all work well — fold a handful into the dough before rolling out.
Cheese changes the fat content, so quantities need adjusting. If you want cheese scones, use a recipe specifically developed for that purpose to get the best texture.
No. Basic kitchen equipment — a mixing bowl, baking tray and cutters — is enough. A food processor speeds up the process but isn’t essential.
Goat dairy is often easier to digest for some people. It’s a personal preference; regular butter works fine if you aren’t sensitive to cow’s milk.
Self-raising flour is convenient, but you can use plain flour plus baking powder (2 tsp) if self-raising isn’t available.
Scones are best eaten the day they’re baked, ideally warm. Store in an airtight container and eat within one to two days. To refresh, heat briefly in the microwave.
Yes. Freeze cooled scones and defrost in the microwave or at room temperature, then warm in the oven for a few minutes if desired.
No, this recipe uses dairy ingredients. There are vegan gluten-free scone recipes available that use plant-based alternatives.
The recipe yields six small scones. You can use larger cutters to make fewer, larger scones or double the recipe for more portions.
Yes — double or quadruple the quantities if you want to make more scones.
Serve warm with clotted cream and strawberry jam. If clotted cream isn’t available, use thick double cream or whipped cream.
Other gluten-free scone recipes
If you’re looking for a variation, try cheese scones, vegan scones, dairy-free scones or savoury tomato and herb scones. There are options to suit savoury and sweet preferences as well as dietary needs.
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Cheese Scones -
Vegan Scones
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The BEST Gluten Free Scone Recipe
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Ingredients
- 230 g Free From Fairy self-raising flour – OR 230g plain flour plus 2 tsp baking powder
- 1 tsp psyllium powder – or xanthan gum
- 20 g coconut sugar – plus extra for sprinkling
- 75 g butter – cubed
- 70 g plain full fat yoghurt
- 70 g full fat milk – plus extra for brushing
Instructions
- Preheat the oven to 220°C (200°C fan) / gas mark 6 and place a large baking tray inside to heat.
- Combine the dry ingredients in a food processor or a large bowl and mix well.
- Add the cubed butter and process or rub in until the mixture resembles fine breadcrumbs.
- Stir in the yoghurt and milk until the dough just holds together.
- Turn the dough onto a lightly floured surface and form a rough ball.
- Press the dough out to about 2cm thickness.
- Use a floured 7cm circular cutter to stamp out scones. Recombine trimmings and repeat until all dough is used.
- Brush the tops with a little milk and sprinkle with sugar if desired.
- Carefully remove the hot tray from the oven and place the scones on it.
- Bake for about 15 minutes until golden on top.
- Allow to cool for 5 minutes (or fully) before splitting and serving.
- Eat the same day or freeze cooled scones and reheat when needed.