Gluten Free Scones Recipe (Plain or Fruit)

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These Gluten Free Scones are THE easiest gluten free bake and perfect for an afternoon tea. Whether you like plain scones or fruit scones, this gluten free recipe is the ideal treat to serve up with cream and jam. Only 7 ingredients and ready in 30 minutes!

easy gluten free scones served with clotted cream and then jam

Gluten free scones are a classic British bake, similar to American biscuits, and usually served up as part of a gluten free afternoon tea or a cream tea with clotted cream and jam.

Of course, being from North Devon I firmly believe it should be cream before jam – but I don’t mind if you serve up fruit scones or plain scones!

This easy gluten free scone recipe only uses a few ingredients and is perfect for beginners.

Try serving them up alongside other classic British bakes like my Gluten Free Victoria Sponge, Gluten Free Carrot Cake or Battenberg Cake.

And of course if you want a savoury version check out my Gluten Free Cheese Scones or my Chilli Cheese Scones too.

Why make this scone recipe?

  • 100% Gluten Free – Why miss out on the foods you love because you have coeliac disease? It’s easy to make scones gluten free.
  • Just 7 Ingredients – You don’t need any complicated ingredients to make these gluten free scones, just a few storecupboard basics.
  • Perfect for beginners – Scones are such an easy bake, anyone can make them, even if you’re new to baking. They’re great for making with kids.
  • Make ahead – These scones are simple to make ahead of time and you can freeze them if you want to prepare them in advance.

This recipe is for plain scones with an option to turn them into fruit scones if you prefer. Or why not make a batch of both!?

easy gluten free scones recipeeasy gluten free scones recipe

Ingredients and Substitutions

There’s a full printable recipe card below, but to give you an idea how easy these are to make, I’ll share the ingredients here too.

To make this easy gluten free scones recipe you will need:

  • Gluten Free Self-Raising Flour – If you don’t have self-rising flour, simply add 1 tsp of baking powder per 100g of gluten free plain flour or all purpose gluten free flour to make your own.
  • Caster Sugar – US readers, you’ll need a baker’s sugar or superfine sugar.
  • Unsalted Butter – For a dairy free recipe you could use a hard, vegan margarine instead.
  • Egg – I use egg in my scones, though I know some recipes don’t. I just find it helps with the texture and creates a softer scone, especially with gluten free flour.
  • Milk – For dairy free scones you can use dairy free milk like almond, soya or gluten free oat milk.
  • Baking Powder – Most baking powders nowadays are gluten free but always double check, as some still aren’t.
  • Xanthan Gum – This makes the scone dough easier to work with and less crumbly.
  • Dried Fruit – If you’re making fruit scones, you will need raisins, sultanas or a mix of both to add to the scone mix. Currants would also work.
easy gluten free scones served with clotted cream and then jameasy gluten free scones served with clotted cream and then jam


Want to try something a little bit different using this scone recipe as a base? Here are a few ideas you could try…

  • Blueberry Scones – try adding a handful or two of blueberries to your mixture for fruity bursts throughout your blueberry scones.
  • Chocolate Chips – Chocolate makes everything better in my eyes, so why not switch the dried fruit for chocolate to make chocolate chip scones?
  • Lemon Scones – Add some lemon zest to the scone mixture for a subtle but delicious citrus taste. Orange zest would also work well.
easy gluten free scones served with clotted cream and then jameasy gluten free scones served with clotted cream and then jam

How to make gluten free scones

First, rub the butter and dry ingredients together, a little like you would if making gluten free pastry or a gluten free crumble topping.

Then add the milk and egg, bringing the mixture together into a sticky dough.

Once you have your dough you can roll it out, cut your scones and bake them on a lined baking sheet – it’s really that simple.

To make fruit scones, add the dried fruit such as sultanas or raisins to the dough before rolling it out, ensuring the fruit is mixed through evenly.

Don’t forget to brush the tops with some extra milk for a lovely golden top too.

Top tips for making the best gluten free scones

A few final tips to ensure you get the best from this gluten free scone recipe:

Cut the scones thick as they will not rise a huge amount in the oven.

Brush the tops with milk so they get a gorgeous, golden top.

Don’t overwork the mixture – you want the scones to look rustic and over-kneading will stop them rising as well.

Frequently Asked Questions

Here are some answers to frequently asked questions about my gluten free scones to help with your baking.

Are scones gluten free?

Traditionally scones are made with wheat flour so are not gluten free. However, this recipe is made using gluten free flour and is 100% gluten free and safe for people with coeliac disease.

Can you make these scones dairy free?

I use butter and milk in my recipe but it would be really easy to make these gluten and dairy free scones. Swap the butter for a hard, vegan margarine and then use a dairy free milk like almond milk, coconut milk or gluten free oat milk in the mixture and for brushing the tops. Nobody will know these gluten free scones are dairy free too!

How to store gluten free scones

When making these gluten free scones, allow them to cool completely on a wire rack before storing them.
Then pop them in an airtight container for 3-5 days, and refresh them in the oven or microwave before serving. Alternatively you can freeze them.

Can you freeze gluten free scones?

These gluten free scones are very easy to cook as a big batch and then freeze.
If you want to, you can freeze them ahead of time and then defrost them and warm them through before serving.
I’d always recommend serving gluten free scones warm as it helps with the texture and makes them taste loads better too!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

For fruit scones (optional)

Prevent your screen from going dark

  • Preheat the oven to 200C / Fan 180C / Gas Mark 6 and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.

  • Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xanthan gum. Using your fingers, rub the mix together until it resembles breadcrumbs.

  • Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. If making fruit scones, add the raisins/sultanas here so they are mixed through. As soon as it comes together as a dough, lightly flour the worktop and turn it out.

  • Knead the dough a couple of times to bring it together (you don’t want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 5cm thick.

  • Using a 5cm fluted cutter, cut out 12 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 circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.

  • To make these gluten free scones with gluten free plain flour, simply add 3 tsp of baking powder (that’s 1 tsp per 100g of flour if you’re scaling the recipe up or down) to the plain gluten free flour and mix well.
  • The scones will keep for 2-3 days in an airtight container. If not eating fresh from the oven, I recommend giving them a 10-second blast in the microwave before serving. These can also be frozen.

Serving: 12scones | Calories: 203kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 372mg | Fiber: 1g | Sugar: 16g

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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