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Make light, tender and buttery gluten free scones with this easy master recipe. It’s endlessly customizable and delivers classic scones that are never dry or too crumbly.
This is the base recipe I use for nearly every scone variation on the blog. I’ve tested it for years to perfect the texture—crisp edges, soft centers, and just the right amount of sweetness.
Why you'll love these scones
Endlessly versatile – Start with a simple base and add any dry mix-ins you like, from chocolate chips to dried fruit.
Make-ahead friendly – Mix the dry ingredients, with or without butter, in advance and store in the fridge for fresh scones anytime.
Light and tender – Crisp edges, soft centers, and just the right amount of moist crumble.
Great any time of day – Sweet but not too sweet, they're perfect for breakfast, snack time, or alongside a cup of tea.
Recipe ingredients
To make these scones, you’ll need just a few basic ingredients—plus any dry mix-ins you’d like to add.
- Gluten free flour blend – Use a high-quality all purpose blend with superfine rice flour for the best texture.
- Xanthan gum – Even if your blend contains it, add a bit more for a taller, more stable rise.
- Leaveners & salt – Baking powder, baking soda, and salt work together to lift the dough, brown the tops, and balance the flavor.
- Granulated sugar – Adds sweetness and keeps the crumb soft.
- Butter – Adds rich flavor and helps create crisp edges.
- Buttermilk – Moistens and binds the dough.
- Honey – Contributes moisture, sweetness, and a hint of depth.
How to make gluten free scones
Here’s a step-by-step guide to making the perfect batch of these pastries:
1. Make the dough
In a large bowl, whisk together the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar.
Add cold, chopped butter, toss to coat, and flatten each piece into shards between your fingers.
Mix in your dry add-ins, like chocolate chips or dried fruit, if using.
Pour in the buttermilk and honey, and stir until a thick dough forms.
Shape it into a rough disk, wrap in plastic, and chill for at least 15 minutes.
2. Shape the dough
Lightly flour the chilled dough and roll it 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 rolling pin.
3. Cut and chill
Slice the round into 8 equal triangles using a sharp knife or bench scraper.
Place the pieces on a lined baking sheet about an inch apart, and brush the tops with cream and sprinkle with coarse sugar, if using.
Freeze the shaped scones for about 15 minutes, or until firm.
4. Bake
Bake in a preheated 375°F oven for about 18 minutes, or until puffed, golden brown, and firm to the touch.
Let cool slightly before serving warm or at room temperature.
My Pro Tip
Expert tips for perfect scones
A few simple techniques make a big difference in how your gluten free scones turn out:
Keep the dough cold – Cold butter helps the scones puff and hold their shape. If the dough gets too warm, the butter melts too early and the scones won’t rise.
Fold for better texture – Folding the dough (a light lamination) helps create lift and structure. You’ll get taller scones with a more tender crumb.
Cut cleanly – Use a sharp knife or bench scraper for crisp edges that rise evenly. Avoid dragging or compressing the dough as you slice.
Ingredients and substitutions
Here’s how to adapt this recipe for dietary needs or if you're missing an ingredient.
Dairy free: Use a block-style vegan butter like Melt or Miyoko’s Creamery. Earth Balance sticks are too soft and melt too fast, so avoid them. For the buttermilk, use 1/2 cup plain nondairy yogurt or sour cream plus 1/2 cup unsweetened nondairy milk. Avoid anything with added flavor or grit, like oat milk. Check that your mix-ins are also dairy free.
Honey: Lyle’s Golden Syrup or light corn syrup both work well. Maple syrup adds too much moisture, but you might get away with using 2 tablespoons instead of 3.
Xanthan gum: This recipe uses a bit more xanthan gum for structure and rise. If your flour blend doesn’t include any, try using konjac powder (glucomannan) instead in equal measure.
Gluten Free Scones Recipe
Ingredients
- 3 cups (420 g) 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 (75 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter, very cold
- 1 cup mix-ins, See Recipe Notes
- 1 cup (8 fluid ounces) buttermilk, very cold
- 3 tablespoons (63 g) honey
- Cream, for brushing (optional)
- Coarse sugar, for sprinkling (optional)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Flavor variations
This master gluten free scone recipe is best with dried mix-ins or small add-ins like chocolate chips. For fresh or frozen berries, use my gluten free blueberry scones recipe instead.
Here are a few simple combinations to try:
Chocolate chip or chocolate berry – Use 1 cup of chocolate chips, or half chips and half dried berries like cranberries or cherries.
Lemon – Add 1 to 2 teaspoons finely grated lemon zest to the dry ingredients. Replace 2 to 3 tablespoons of buttermilk with fresh lemon juice. Optional: drizzle cooled scones with lemon glaze (powdered sugar + lemon juice).
Orange cranberry – Add 1 to 2 teaspoons orange zest to the dry mix and stir in dried sweetened cranberries. Replace some of the buttermilk with orange juice for more flavor.
Peanut butter chocolate – Use half peanut butter chips and half chocolate chips as mix-ins. You can also swap 1 tablespoon of the flour with powdered peanut butter for a stronger flavor.
Storage & make ahead tips
Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to 3 months. Defrost at room temperature, or warm in a 300°F toaster oven.
You can also freeze the raw, shaped scones. Bake them straight from frozen—just increase the oven temperature to 400°F for the first 5 minutes, then reduce to 375°F to finish baking.
Frequently Asked Questions
Not in this one. Fresh or frozen berries release too much moisture—use my gluten free blueberry scones recipe instead, which is designed just for that.
You may have added too much liquid or not enough flour. Be sure to measure your dry ingredients by weight—not volume—for accuracy.
That can happen if the dough was too warm, overhandled, or if you used wet mix-ins. Make sure the dough is cold and your mix-ins are dry and self-contained (like chocolate chips or dried fruit).
Yes! You can shape the dough and freeze the scones raw, then bake straight from frozen—just start at 400°F for the first 5 minutes, then reduce to 375°F to finish.
They may have been overbaked or had too much flour. Always measure your ingredients by weight and remove the scones from the oven as soon as they're golden and set.
6 oz or a cup of buttermilk?
Oh my gosh, Laurie, thank you so much for asking and I apologize! I scaled up the recipe, but didn’t change the weight measurements accordingly. It’s 1 cup, or 8 fluid ounces. Thank you again, and it’s all fixed now!