Gluten-Free Fruit & Nut Scones
These soft and tender Gluten-Free Fruit & Nut Scones are packed with juicy raisins, sultanas, cranberries, and a crunchy mix of walnuts and almonds. They’re everything a proper scone should be, crisp and golden on the outside, fluffy and light in the middle.
If you’ve been missing out on scones since going gluten-free, this recipe will change everything.
A Scone Worth Waking Up For
Whether you’re grabbing one on the go, enjoying it with your morning coffee, or sitting down for a cosy afternoon tea, these scones are a treat any time of day. They’re not overly sweet, which is exactly what makes them perfect for breakfast or a mid-morning pick-me-up.
Perfect Texture, Every Time
One of the best things about these scones is how beautifully they bake up. The outside gets just the right amount of crunch while the centre stays incredibly soft. The fruit adds little bursts of sweetness, and the nuts bring a lovely bit of texture.
They bake in just 10 minutes and can be enjoyed almost straight from the oven, no waiting required!
Make-Ahead & Freezer Friendly
These are also ideal for batch baking. I often make a full batch and freeze most of them for later. When I want one, I just pop it into the toaster or let it defrost on the counter for an hour or two. They taste just as good as the day they were baked!
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Fruit & Nut Scones
These Gluten Free Fruit and Nut Scones are soft, fluffy, and packed with raisins, cranberries, sultanas, walnuts and almonds. Perfect with tea or coffee, and freezer-friendly too!
Ingredients
Instructions
- Preheat the oven to 200C/350F/Gas 4
- Line a baking tray with baking paper. Set aside.
- 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. Now this is where you toss in your dried fruit and nuts. Mix until combined.
- 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.
- 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!
- Place the scones on the lined baking tray. Brush each scone with a little milk.
- Bake in the oven for 10 minutes, until golden on top.
- Cool on a rack before serving.
- Serve with whipped or clotted cream and your favourite jam.
Notes
You can use any combination of dried fruit and nuts you like, just keep the total volume the same.
Make sure your dried fruit is fresh and plump. If it feels a little dry, soak it in warm water for 10 minutes and drain before using.
Be sure to use a trusted gluten-free flour blend with xanthan gum for best texture.
To freeze: Allow scones to cool fully, then freeze in a ziplock bag or airtight container.
To reheat: Let defrost at room temp or pop in the toaster for 2–3 minutes.
These scones taste amazing served warm with butter, jam, or a little cream cheese.
Perfect with a hot cup of tea or coffee, morning or afternoon!
