Gluten-Free Scones: Flaky, Tender Recipe for Perfect Results

This gluten-free scone recipe never fails—just look at their size! They look and taste like traditional scones, perfect with clotted cream and jam.

Here’s a reliable, delicious gluten-free scone recipe. Scones are often dry, crumbly and bland when made gluten-free, but with the right flour blend and technique you can achieve light, tender scones that really taste like the real thing.

I originally created a dairy-free version using widely available flour blends and have since improved the recipe using a wholegrain gluten-free flour blend. The result is scones with more flavour, better texture and a pleasing rise.

The secret to great gluten-free scones

The most important factor is the flour. Unlike wheat flour, gluten-free flours behave very differently: each single flour has unique properties, so the best results come from a blend that imitates wheat flour.

Lower-cost blends tend to rely on starches (rice, potato, tapioca) while higher-quality blends include wholegrain flours such as teff, sorghum or buckwheat. Those wholegrain flours bring better flavour, nutrients and structure to the bake—think of the difference between basic white bread and a superior wholegrain sourdough.

The wholegrain blend I developed uses about 70% wholegrain flours plus a small proportion of starch for binding. It contains no gums or preservatives and works well across many bakes without needing unusual additives.

How to make gluten-free scones

Making gluten-free scones is straightforward. Combine the dry ingredients (flour, sugar if using, and psyllium husk or xanthan), then rub in or pulse in butter until the texture resembles fine breadcrumbs. A food processor speeds this up, but a bowl and hand method works fine.

Add yoghurt and milk, mixing until a soft dough forms. One tip for gluten-free scones: roll the dough to the thickness you want the finished scones to be. They don’t rise as much as wheat scones, so if the dough is rolled too thin the scones will turn out small and flat.

Frequently asked questions

Is this recipe suitable for people with coeliac disease?

Yes. The recipe is designed for people with coeliac disease, using a wholegrain gluten-free flour blend formulated with naturally gluten-free wholegrains to boost fibre and calcium.

Can I use a different flour blend?

Results will vary between blends. This recipe is developed for the specified wholegrain blend; using another blend may produce different texture and flavour. If you need a version for a different brand, look for recipes tailored to that flour.

What can replace psyllium husk?

Xanthan gum can be used instead of psyllium husk. Psyllium is a natural fibre many prefer for gut health, but xanthan performs similarly as a binder in gluten-free baking.

Can I add fruit or other mix-ins?

Yes. Add a handful of chopped dried fruit for fruit scones, or mix in chocolate chips, nuts or seeds for extra texture. Chop large pieces before adding.

Can I make cheese scones with this recipe?

Cheese changes the fat balance, so I recommend using a dedicated cheese scone recipe for best results.

Do I need special equipment?

No. A mixing bowl, baking tray and cutter are sufficient. A food processor makes the process quicker but is optional.

How should I store and reheat scones?

Scones are best eaten the day they’re made. Store in an airtight container for one to two days. Reheat briefly in a microwave (15–30 seconds) or warm through in an oven. You can also freeze cooled scones and defrost them in the microwave or oven.

Are these scones vegan?

No. This recipe uses dairy; there are vegan gluten-free scone recipes available if needed.

How many scones does the recipe yield?

The recipe makes about six small scones. Use a larger cutter to make fewer, larger scones, or scale the recipe up if you need more.

Other gluten-free scone ideas

If you want alternatives, try cheese scones, vegan scones, dairy-free scones or savoury tomato and herb scones. Each version adjusts the basic method and ingredients to create different flavours and textures.

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The BEST Gluten Free Scone Recipe

This recipe reliably produces large, tasty gluten-free scones that resemble traditional scones. Serve warm with clotted cream and jam.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 6 small scones

Author: Vicki Montague – the Free From Fairy

Ingredients

• 230 g Free From Fairy self-raising flour (or 230 g plain flour + 2 tsp baking powder)
• 1 tsp psyllium powder (or xanthan gum)
• 20 g sugar (I used coconut sugar; extra for sprinkling)
• 75 g butter, cubed (goat butter optional)
• 70 g plain full fat yoghurt
• 70 g full fat milk (plus extra for brushing)

Instructions

1. Preheat oven to 220°C (200°C fan) / gas mark 6 and place a large baking tray inside to heat.
2. Combine the dry ingredients in a food processor or a large bowl.
3. Add the butter and pulse or rub in until the mixture resembles fine breadcrumbs.
4. Stir in the yoghurt and milk to form a dough that just holds together.
5. Flour a clean surface and turn the dough out. Knead briefly to form a rough ball, then press or roll to about 2 cm thickness.
6. Use a floured straight-edged 7 cm cutter to cut scones. Re-form the scraps and repeat until all dough is used.
7. Brush the tops with milk and sprinkle with a little sugar if desired.
8. Carefully remove the hot baking tray and place the scones on it. Bake for about 15 minutes until golden on top.
9. Cool for about 5 minutes (or fully) before splitting and serving. Eat the same day or freeze and reheat later.

Notes

Nutrition information is approximate.

Nutrition (Approx)

Calories: 252 kcal | Carbs: 33 g | Protein: 3 g | Fat: 11 g | Fiber: 2 g