Gluten Free Scones Recipe

Assorted gluten free scones on a plate, including plain, chocolate chip, and one with vanilla glaze

5 from 26 votes

Light and tender gluten free scones with crisp edges and a soft, crumbly center. This master recipe is easy to customize with your favorite mix-ins—or keep it classic.

Prep Time15

Cook Time18

Chilling time45

Total Time1 18

Course: Breakfast, Pastry, Snack

Cuisine: American

Keyword: gluten free scones

Servings: scones

Author: Nicole Hunn

Ingredients

3 cups all purpose gluten free flour blend (See Recipe Notes for recommendations), plus more for sprinkling
1 ½ teaspoons xanthan gum if your blend already contains it, add only 3/4 teaspoon more (See Recipe Notes)
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅜ cup granulated sugar
8 tablespoons unsalted butter very cold
1 cup mix-ins See Recipe Notes
1 cup buttermilk very cold
3 tablespoons honey
Cream for brushing (optional)
Coarse sugar for sprinkling (optional)

Customary - Metric

Instructions

Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set it aside.
In a large mixing bowl, whisk together the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar.
Add the cold, diced butter and toss to coat. Flatten each piece between your fingers to create thin shards.
Stir in your mix-ins, if using. Pour the cold buttermilk and honey into the center and mix until a thick, stiff dough forms.
If any dry spots remain, sprinkle in a bit of cold water just to moisten them.
Press the dough into a rough disk, wrap it tightly in plastic wrap, and chill for at least 15 minutes (30 is better).
Lightly flour a flat surface. Unwrap the dough, place it on the surface, and dust the top with more flour.
Roll the dough into a rough rectangle about 1/4-inch thick. Fold it in thirds like a letter, then again into a square.
Shape the dough into a round about 8 inches across using your hands and a rolling pin.
Use a sharp knife or bench scraper to cut the round into 8 triangles.
Place the scones on the prepared baking sheet about 1 inch apart. Brush the tops with cream and sprinkle with coarse sugar, if using.
Freeze the shaped scones on the baking sheet for about 15 minutes, or until firm.
Bake for about 18 minutes, or until puffed, golden brown, and set in the center. Let cool briefly before serving.

Notes

Flour blends: For best results, use a high-quality all purpose gluten free flour blend with superfine rice flour. I recommend Better Batter original blend or Nicole’s Best. If using Bob’s Red Mill 1-to-1, add 1 1/4 teaspoons xanthan gum. I don’t recommend Cup4Cup. For DIY options, see my all purpose gluten free flour blends guide.

Mix-ins: Use about 1 cup (6 oz) of small add-ins like chocolate chips, chopped nuts, dried cranberries, or raisins. You can also skip them for plain scones.

Flavor tip: Try lemon or orange zest in the dry mix, and swap a few tablespoons of buttermilk for citrus juice. For berry scones made with fresh or frozen fruit, use this recipe instead.

Nutrition: Based on 8 scones using 6 oz chocolate chips. Does not include cream or sugar topping.

Nutrition