Gluten-Free Scones

Crisp on the outside, fluffy in the centre and perfect with a cuppa!

A Classic Tea-Time Favourite Made Gluten-Free

There’s truly nothing better than sitting down with a warm scone, topped with jam and cream, and a pot of tea. And now, there’s no need to miss out just because you’re gluten free! These Gluten-Free Scones are soft, buttery, and every bit as good as the traditional kind thanks to gluten-free self-raising flour and xanthan gum, which helps create that perfect texture.

If you’ve ever debated whether the cream or jam goes first, let’s just say… it’s a matter of national pride! Personally, I think the correct answer is “whichever hits the scone first.” 😄 The real crime? Not having both!

What I love most is how versatile this base recipe is. You can keep it plain and traditional, or jazz it up with your favourite add-ins. Try dried cherries and a pinch of cinnamon, or classic sultanas. They bake in just 10 minutes and come out golden, crisp on top and tender in the centre.

If you’re a fan of flavoured scones, be sure to also try my Gluten-Free Orange Glazed Scones packed with citrus zest and a sweet drizzle, or my hearty Gluten-Free Fruit & Nut Scones for a wholesome twist on the classic. Both are based on this same trusty recipe with a few delicious tweaks.

Even better, these scones freeze beautifully. I always make a full batch and freeze most of them. That way, whenever I want one, I just pop it on the counter to thaw or straight into the toaster. They taste just like they’ve come fresh from the oven every time!

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Scones

These Gluten-Free Scones are crisp on the outside and soft on the inside. A classic tea-time treat you can enjoy fresh or from the freezer!

Author: Lauras Gluten Free Kitchen Cooking Method: Baked Cuisine: British, Irish Courses: Afternoon Cuppa Tea, Breakfast & Brunch, Desserts Recipe Keys: Breakfast & Brunch Dessert

Print Recipe

Pin Recipe Breakfast & Brunch

Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Intermediate

Ingredients

Servings

• 300 grams gluten free self-raising flour (plus extra for dusting)
• 50 grams granulated sugar
• 50 grams unsalted butter
• 1 egg
• 100 mls milk, plus extra for brushing
• 1½ tsp baking powder
• ½ tsp xanthan gum

To Serve

• Whipped/Clotted cream
• Jam of your choice. I used raspberry

Instructions

1. Preheat the oven to 200C/350F/Gas 4
2. Line a baking tray with baking paper. Set aside.
3. Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
4. Add the milk and egg to a jug and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, It will still be quite sticky, lightly flour the worktop and turn it out.
5. Knead the dough a couple of times to bring it together then use your hands to bring the dough into a circle. Flatten using your hands to approx 3cm thick. Using a 5cm cutter, cut out 9 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
6. Place the scones on the lined baking tray. Brush each scone with a little milk.
7. Bake in the oven for 10 minutes, until golden on top.
8. Cool on a rack before serving.
9. Serve with whipped or clotted cream with your favourite jam.