Gluten-free scones
Light, tender gluten-free scones with a crisp top — quick to make and perfect with jam and clotted cream for afternoon tea.
These gluten-free scones are quick to pull together and keep the crumb light without wheat. They’re ideal for a last-minute tea — or an impressive weekend bake when you want proper scones that don’t fall apart.
The trick is cold butter and a short chill so the scones steam up in the oven and lift beautifully. Serve warm with good jam and clotted cream for full indulgence.
Ingredients
- 320 g gluten-free plain flour
- 5 ml xanthan gum — omit if your gluten-free flour blend already contains xanthan gum
- 10 ml baking powder
- 5 ml fine sea salt
- 25 g caster sugar
- 85 g unsalted butter — cold, diced
- 1 egg — medium, beaten
- 190 ml whole milk — cold, plus 1–2 tbsp extra for brushing
Equipment
- 6 cm round cutter
- baking paper
- wire rack
Instructions
Preheat the oven to 220°C fan/240°C conventional. Line a baking tray with baking paper.
In a large mixing bowl, whisk together the gluten-free plain flour, xanthan gum, baking powder, fine sea salt and caster sugar until evenly combined.
Add the cold, diced unsalted butter and rub it into the dry mixture with your fingertips (or use two knives) until the mix resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Make a well in the centre, beat the egg with the whole milk, then pour most of the liquid into the well. Mix gently with a spatula until a soft, slightly sticky dough comes together — add any remaining liquid only if the dough is too dry.
Turn the dough out onto a lightly floured surface (use a little gluten-free plain flour to dust). Pat the dough to a thickness of about 4 cm. Using a 6 cm round cutter, press straight down—don’t twist—and lift out scones. Gently reroll scraps once to cut remaining scones. You should get about 8.
Place the cut scones on the prepared tray, leaving space between them, then chill on the tray in the fridge for 30 minutes.
Remove the tray from the fridge and brush the tops of the scones with the extra whole milk to encourage a golden finish.
Bake in the preheated oven for 15 minutes until well risen and golden on top.
Transfer the scones to a wire rack and cool for 10 minutes before splitting and serving.
Tips
- If your gluten-free flour blend already contains xanthan gum, omit the extra xanthan listed — otherwise the scones may be crumbly.
- Work quickly and keep ingredients cold; you can chill the diced butter for 10 minutes before rubbing in to help on warm days.
- Don’t twist the cutter when cutting scones — press straight down and lift to encourage a better rise.
- Make ahead: shape and cut the scones, place on the tray, cover and freeze. Bake from frozen adding 3–4 minutes to the baking time.
- To reheat: warm split scones in a moderate oven for 5–7 minutes or pop in the toaster for a crisper top.
Substitutions
whole milk → buttermilk, same quantity
Stays closeunsalted butter → dairy-free block margarine, same quantity
Stays closexanthan gum → 1 tsp psyllium husk powder
Noticeably different
Nutrition
Per serving · estimated
- 270
- Calories
- 5 g
- Protein
- 35 g
- Carbs
- 12 g
- Fat
- 1 g
- Fibre
- 5 g
- Sugar
- 200 mg
- Sodium
FAQ
Why did my gluten-free scones turn out dense?
Most commonly from overmixing the dough, warm butter or skipping the chill. Work quickly, keep ingredients cold and handle the dough as little as possible.
Can I make them dairy-free?
Yes — replace the butter with a solid dairy-free block and use a plant milk of similar richness (oat or soya). Texture will be slightly different but still tasty.
How do I know they are cooked through?
They should be well risen, golden on top and sound slightly hollow when tapped. If unsure, insert a skewer into the centre — it should come out clean.
Can I freeze these scones?
Yes. Freeze unbaked cut scones on the tray, then transfer to a bag. Bake from frozen adding 3–4 minutes, or thaw and bake as normal.
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