Build your own gluten free scones when you check out this versatile master recipe. Add all types of exciting mix-ins when making your own gf scones.
This master gluten free scones recipe mix makes quick work of the lightest, crispiest GF pastries. Add your favorite mix-ins, and make them into your family's favorite, again and again!
What are scones?
Scones are not biscuits. They're a light and airy pastry, but they're not technically flaky. They're absolutely a great idea for a gluten free breakfast, but they also make a great snack.
Unlike gf biscuits, which are usually savory, scones are usually sweet, and more crumbly than biscuits. That's not to say that, when made right, they're dry. Just not laminated like extra flaky layered, classic gf buttermilk biscuits typically are.
Flaky layers in pastries in general, gluten free and conventional, are achieved through rolling and folding, rolling and folding, a process called lamination. It's the basis of gluten free puff pastry, the most laminated of pastries.
The flakiness comes from cold cold pieces of butter, surrounded by and layered among dough, that expand when they meet the high heat of the oven. The dough holds the shape and the space created by that expansion.
Scones, on the other hand, are not rolled and folded. They're simply rolled and cut, chilled and baked. The pastry that results is almost crumbly, not because it's dry but because it's light.
Why you'll love this recipe
You'll love this master gluten-free scones recipe because it's versatile and allows you to add various mix-ins to create your own unique and delicious gluten-free scones. The recipe mix can be made weeks in advance, making it quick and easy to whip up a fresh batch of scones whenever you're in the mood.
Plus, the recipe contains an uncomplicated base mix that acts as the foundation of most of the scone recipes here on the blog. And, from this foundation, you can build whatever scone flavor you think makes the best gluten free scones.
A note about scones in American English
I'm an American, born and raised, and this recipe for sweet, flavored pastries is what I call scones. If you're from somewhere else in the world, and you refer to what I call “scones” as something else entirely, that's okay—but it's really useful if we're speaking the same language just for today!
You are of course free to use whatever words you like to describe anything you like. But since I'm the recipe developer around here, I'll be using American English, not British English as my guide.
Please don't take it personally; it's personal to me, not you, and here we are together on my blog. Welcome!
Making gluten free scone mix in advance
This gf scones recipe is written with a built-in “mix” so you can make it weeks in advance. You'll be that close to fresh, homemade sweet pastries any time.
Storing gluten free scone mix
I recommend storing your gf scones dry mix in a sealed container in the refrigerator, since buttermilk powder is best kept refrigerated. If you're using powdered milk instead of buttermilk powder, you can store your sealed container in the refrigerator or in a cool, dry pantry.
How to make a light pastry for gf scones
Repeat after me: cold dough, hot oven.
All pastry is made using cold ingredients, for the reasons described above explaining what scones are. Since grating cold butter tends to warm it up, it's best to grate the butter onto a piece of plastic wrap or parchment or waxed paper, then have it sit in the refrigerator for at least 10 minutes before adding it to the mix.
You don't have to use actual ice water, although it's the coldest type of water (colder than ice alone). You can just use water from a filtered pitcher you keep in your refrigerator, or tap water that you measure and chill completely before baking with it.
How to shape your gluten free scones
Be sure to handle the dough with as light a touch as possible to minimize the amount of contact the dough has with the warmth of your hands. Once the scones have been shaped, place them in the refrigerator or freezer to chill until truly firm.
Then, when you place the cold dough in a hot oven, the baking soda will be activated, but that's not all. The chunks of cold fat in the form of butter will expand quickly, pushing out the surrounding pastry dough and causing it to rise.
Blunt cut edges
I find that the sharper the cuts on the edges of your scones, the more readily they rise. Sharp cuts mean pastry dough that isn't compressed.
I use a metal bench scraper, which is also just a very handy tool to have. But a sharp chef's knife works well, too.
I would not recommend using a pastry cutter, which has a small wheel which will compress the pastry dough. If you have a metal pizza cutter with a very large wheel, you can try using that.
Suggested mix-in flavor combinations
The best part about using this master gluten free scone recipe is that it can be made with many flavor combinations. If you'd like to use a fresh or frozen berry, I recommend using our recipe for gluten free blueberry scones.
This recipe is for dried or self-contained pieces like chocolate chips and dried berries. Here are a few flavor combinations I suggest trying.
Strawberries and cream gf scones
Replace 3 tablespoons of the ice water in the recipe with homemade strawberry syrup. Use some syrup here, and then whip up a batch of our gluten free strawberry cupcakes. For mix-ins, use white chocolate chips, and brush the raw tops with a mixture of cream and strawberry syrup.
You see these beautiful, lightly pink-colored gluten free scones in some photos in this post (including just above). They're a family favorite!
Peanut butter and chocolate chip gf scones
For the mix-ins, use half chocolate chunks or chips, half peanut butter chips. You can even replace a tablespoon or two of the cornstarch with some powdered peanut butter.
Chocolate berry gf scones
Use half chocolate chunks or chips, half dried berries (cranberries, cherries, or blueberries). The combination I used in many of the photos and video in this recipe is half dried cranberries, half broken chocolate baking disks.
Lemon blueberry gf scones
For bright lemon blueberry flavor, add finely grated zest of one lemon to the dry ingredients, and replace one tablespoon of water with lemon juice.
Try using dried or freeze-dried blueberries as your mix-in, with or without some dark or white chocolate chips. The photo below is of these lemon blueberry gluten free scones, made with 1 ounce of freeze-dried blueberries.
Cherry almond gf scones
For mix-ins here, use a combination of roughly chopped or sliced raw almonds (almond slivers don't tend to have enough flavor and a less pleasant texture) with dried cherries. Add some ground cinnamon, too, to complement and enhance the flavors.
Orange cranberry gf scones
Similar to the instructions for lemon blueberry scones, add 1 tablespoon finely grated orange zest to the dry ingredients, and replace two tablespoons of ice water with freshly-squeezed orange juice (that's been strained of all pulp). Lightly sweetened, dried cranberries are your mix-ins here.
Serving suggestions for gluten free scones
Whatever mix-ins you flavor your gf scones with, there are plenty of options for adding more flavor when serving them. Here are some serving suggestions:
- Dust your scones with confectioners' sugar after they've cooled
- Serve them with fresh whipped cream and a dollop of jam
- Make a simple sugar glaze by adding lukewarm water to 1/2 cup of confectioners' sugar until you have a thickly pourable paste, and drizzle over cooled scones
Gluten free scones: ingredients and substitutions
Gluten free, dairy free scones
The mix calls for a dairy powder, preferably buttermilk powder, which is what allows the scones to be made with cold water, not cold buttermilk. My favorite cultured buttermilk powder is made by Saco, and the powder stays fresh in the refrigerator for a long time after opening.
You can replace the powder with milk powder or even whey powder. If you're dairy-free, try replacing the buttermilk powder with powdered coconut milk powder.
To eliminate the butter, try replacing it with vegan butter. My favorite brands are Melt and Miyoko's Kitchen. I don't recommend Earth Balance buttery sticks for pastry, since it has more moisture and melts more quickly than butter.
If you're dairy-free, be careful about what mix-ins you use. Many will have dairy, so choose non-dairy pieces.
Corn free, gluten free scones
If you can't have corn, you can replace the cornstarch with another light, flavorless starch. I would try arrowroot powder, but potato starch might work well, too.
More of my best gluten free scone recipes
This is your master recipe for making so many varieties and flavors of gf scones. But it isn't the only recipe on the blog. Here are the other scone recipes you'll find on the blog, and what makes each different and special:
Savory gluten free cheese scones
These scones are completely savory, without any added sweeteners. They're packed with cheddar flavor.
Fresh gluten free blueberry scones
To make scones with fresh berries, you need a separate recipe that is built to accommodate the extra moisture they release in the oven during baking. This is that recipe, and you can make them with fresh or frozen berries!
Petite gluten free vanilla scones (Starbucks copycat recipe)
Made with one egg, these sweet, chubby little things are less crumbly than the others. They have plenty of vanilla bean flavor, and a perfect crackly sweet glaze.
Gluten free pumpkin scones
These win the award for most unusual of the bunch, they're made with rich, flavorful pumpkin butter and iced to perfection.
FAQs
Are scones gluten free?
No! Only gluten free scones, like these made with a gluten free recipe using gluten free flours, are made safe for those on a gluten free diet.
What's the best gluten free flour blend for this master scone recipe?
This recipe, as written, calls for a mix of Better Batter classic blend or our mock Better Batter blend, and cornstarch, for lightness, and powdered milk for richness. In place of all 3 of them, by weight, you can use our gluten free pastry flour blend.
How long can I store gluten free scone mix?
You can store your gluten free scone mix in the refrigerator for at least 3 weeks (unless your powdered buttermilk is already kind of old when you use it).
Can I use fresh berries in this gluten free scone recipe?
No! Fresh berries release moisture during baking, so you need a separate berry gf scone recipe that is made to accommodate them.
Why is my gluten free scone dough so sticky?
You may have overmeasured your liquid, or under-measured your dry ingredients. Be sure to measure your dry ingredients, especially your gf flour blend, by weight to avoid an unbalanced mixture.
Why did my gluten free scones spread so much?
Did you add wet mix-ins to your scones mix? Did you add too much water? Or were your scones over-handled and not cold when you put them in the oven? All of those issues will cause spreading.
Can I use buttermilk instead of water and skip the buttermilk powder?
No! You can replace the powdered buttermilk with milk powder, if you prefer, but you need one powder or the other, even if you were to replace the water with milk. The powdered dairy adds richness without adding more liquid, and the recipe is balanced this way.
How do you know when gf scones are ready?
Your scones are ready when they have puffed and appear somewhat separated on the sharp-cut sides, and are beginning to brown on the edges. They should also be relatively firm to the touch when you press one gently in the center with a fingertip (enough that they resist gentle pressure).
Always make sure your oven is hot enough by using a separate oven thermometer, rather than relying on your oven's internal calibration. It's usually off by quite a bit!
Master Gluten Free Scones Recipe, Step by Step
Master Gluten Free Scones Recipe
Ingredients
For the dry mix.
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter), plus a bit more for sprinkling
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) 36 g cornstarch
- ½ cup (43 g) cultured buttermilk blend powder (I use Saco brand); alternative: 1/3 cup (43 g) powdered milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
To make scones
- 1 (365 g) batch dry scones mix from above
- 6 tablespoons (84 g) unsalted butter shredded and kept cold
- 1 cup mix-ins See Recipe Notes
- ¾ cup (6 fluid ounces) cold water iced (ice cubes don’t count in volume measurement)
- Cream or milk for brushing (optional)
- Coarse sugar for sprinkling (optional)
Instructions
To make the dry mix.
- In a medium-size bowl, place the flour, xanthan gum, cornstarch, buttermilk or milk powder, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
- Store in an airtight container until ready to use. It’s best to store the mix in the refrigerator, especially if you’ve used buttermilk powder.
To make scones.
- Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
- In a large bowl, place the entire dry mix from the first step, and whisk to loosen.
- Add the shredded and chilled butter, and toss to coat the butter in the dry ingredients, breaking up any large clumps in the butter. Add the mix-in berries or chips, and toss to coat.
- Create a well in the center of the dry ingredients, add the cold water, and mix to combine. The mixture should come together and everything should be just moistened.
- Turn the dough out onto a lightly floured surface, and pat into a square, handling it as little as possible. Working quickly, roll out with a rolling pin until the square is about 3/4-inch thick.
- Press a metal bench scraper or other flat tool against the edges of the square to smooth any cracks in the dough and square the edges.
- Using a large knife or bench scraper, cut the dough into 4 equal squares, then each square into 2 triangles by slicing it in half width-wise.
- Place the triangles of dough about 1-inch apart from one another on the prepared baking sheet. Brush the tops with a bit of milk, and sprinkle with some coarse sugar, if you like.
- Place the baking sheet in the freezer for about 15 minutes, or until the scones are firm.
- Place the baking sheet with the chilled scones in the center of the preheated oven. Bake until the scones are puffed and firm to the touch, and just beginning to brown on the edges (about 20 minutes).
- Remove from the oven and allow to set briefly before serving warm or at room temperature.
Notes
- Strawberries and cream: replace 3 tablespoons of ice water with 3 tablespoons strawberry syrup; mix in white chocolate chunks or chips; brush tops with mixture of cream and strawberry syrup.
- Chocolate peanut butter: half chocolate chunks or chips, half peanut butter chips
- Chocolate berry: half chocolate chunks or chips, half dried berries (cranberries, cherries, blueberries)
- White chocolate chips (mixed with dried berries, or another type of chip or chunk)
- Lemon blueberry: finely grated zest of one lemon, replace one tablespoon of water with lemon juice, dried or freeze-dried blueberries as mix-in.Â
Originally published on the blog in 2022. More photos, text, and variation information added in 2022.
Master Gluten Free Scones Recipe
Ingredients
For the dry mix.
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter), plus a bit more for sprinkling
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) 36 g cornstarch
- ½ cup (43 g) cultured buttermilk blend powder (I use Saco brand); alternative: 1/3 cup (43 g) powdered milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
To make scones
- 1 (365 g) batch dry scones mix from above
- 6 tablespoons (84 g) unsalted butter shredded and kept cold
- 1 cup mix-ins See Recipe Notes
- ¾ cup (6 fluid ounces) cold water iced (ice cubes don’t count in volume measurement)
- Cream or milk for brushing (optional)
- Coarse sugar for sprinkling (optional)
Instructions
To make the dry mix.
- In a medium-size bowl, place the flour, xanthan gum, cornstarch, buttermilk or milk powder, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
- Store in an airtight container until ready to use. It’s best to store the mix in the refrigerator, especially if you’ve used buttermilk powder.
To make scones.
- Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
- In a large bowl, place the entire dry mix from the first step, and whisk to loosen.
- Add the shredded and chilled butter, and toss to coat the butter in the dry ingredients, breaking up any large clumps in the butter. Add the mix-in berries or chips, and toss to coat.
- Create a well in the center of the dry ingredients, add the cold water, and mix to combine. The mixture should come together and everything should be just moistened.
- Turn the dough out onto a lightly floured surface, and pat into a square, handling it as little as possible. Working quickly, roll out with a rolling pin until the square is about 3/4-inch thick.
- Press a metal bench scraper or other flat tool against the edges of the square to smooth any cracks in the dough and square the edges.
- Using a large knife or bench scraper, cut the dough into 4 equal squares, then each square into 2 triangles by slicing it in half width-wise.
- Place the triangles of dough about 1-inch apart from one another on the prepared baking sheet. Brush the tops with a bit of milk, and sprinkle with some coarse sugar, if you like.
- Place the baking sheet in the freezer for about 15 minutes, or until the scones are firm.
- Place the baking sheet with the chilled scones in the center of the preheated oven. Bake until the scones are puffed and firm to the touch, and just beginning to brown on the edges (about 20 minutes).
- Remove from the oven and allow to set briefly before serving warm or at room temperature.
Notes
- Strawberries and cream: replace 3 tablespoons of ice water with 3 tablespoons strawberry syrup; mix in white chocolate chunks or chips; brush tops with mixture of cream and strawberry syrup.
- Chocolate peanut butter: half chocolate chunks or chips, half peanut butter chips
- Chocolate berry: half chocolate chunks or chips, half dried berries (cranberries, cherries, blueberries)
- White chocolate chips (mixed with dried berries, or another type of chip or chunk)
- Lemon blueberry: finely grated zest of one lemon, replace one tablespoon of water with lemon juice, dried or freeze-dried blueberries as mix-in.Â
Originally published on the blog in 2022. More photos, text, and variation information added in 2022.
Wendy says
Hi, Nicole. Quick question re Better Batter. I noticed some comments that it has changed recently. I am almost out and was about to order more, as I love your recipes and it is what you typically recommend. Do you know if it has changed? Can I use the artisan blend that they say in interchangeable with the regular blend?
Thanks so much for all your great recipes! It has taken the “sting” out of going gluten-free!
Nicole Hunn says
Hi, Wendy, their “classic” blend is what they now call what used to be their only “all purpose” blend. That’s the only one I recommend. I don’t like their artisan blend at all, and it won’t work properly in my recipes. There is no such thing as a 1 for 1 replacement for wheat flour, and there’s also no such thing as a 1:1 replacement for rice flour-based all purpose gluten free flour blends, so I wish they wouldn’t claim that. It’s simply not true, and causes a lot of confusion!
Gudrun says
I also have a substitution question and don’t dare ask it because I see where you refer people to the substitutions section.
Believe me, I’ve searched. I cannot locate it this section.
Nicole Hunn says
You don’t dare ask it, Gudrun? That seems rather dramatic! I go out of my way to answer these types of questions in the post, and since most people don’t read the post and just skip to the recipe, referring them back to the post is appropriate. If you’d like to ask your question here, I’m happy to try to help. Referencing the post is one way of helping when the question was already answered.
Gudrun says
Ok, so I’ll ask. Somebody else already asked the same question and got no answer, so I was hesitant.
Is there a way to make this dairy free?
And for future reference, where is this “substitution section?”
Nicole Hunn says
The substitution section is the part of every post on the blog that says some form of “ingredients and substitutions.” There’s no cocoa powder in this recipe, and I discuss how to make these scones dairy free in that section of the post. The best place to start is always the text of the individual post, where you’ll find particular information tailored to that recipe.
Gudrun says
I found the FAQs section. Maybe that’s what you mean by “substitution” section?
However, it does not address the dairy-free question.
Gudrun says
Well, I finally found it! All that trouble and then I won’t be able to make the scones anyway because cocoa powder doesn’t work for me, either. Darn!
Back to the drawing board.
Thanks for your patience.
Henri says
Can one substitute potatoe or tapioca starch for corn starch ?
Nicole Hunn says
Please see the Ingredients and substitutions section, Henri, for that information!
Sophia says
Hi, is there a dairy free replacement? I saw you replied to someone that the recipe calls for water and also you could use yogurt. Do you think I could use dairy free greek/plain yogurt instead of ilk powder?
Nicole Hunn says
Please see the Ingredients and substitutions section of the post for all of that information, Sophia!
Kathy A. Cretsinger says
Thanks, Nicole, for this recipe. Newly gluten free, and trying to learn more about cooking this way. My niece in Scotland makes the most delicious, light scones, but not gluten free. I love them, and I’m anxious to try this recipe. It looks delicious.
Nicole Hunn says
You’re very welcome, Kathy! No reason you shouldn’t have what she has. :)
Liz says
Scottish scones are much more like American biscuits… just usually served with jam (preserves in American English!) and cream, instead of gravy. I don’t think American scones have an equivalent in the UK (or Australia… which is actually where I’m from, but of mostly Scottish extraction!) :-)
Celeste says
How much arrowroot do I use in place of corn starch?
Nicole Hunn says
Try an equal amount, by weight, Celeste.
Kasia says
Dear Nicole! I’m wondering if I can replace xantan gum with psyllium husk powder? What do you think??
Nicole Hunn says
I’m afraid not, Kasia.
GF Mum says
Nicole,
I made these for a friend who purported not to like scones because they’re too dense. She was pleasantly surprised! She’d never tasted a scone so light and delicious before. (Of course, I directed her to your recipe!)
Kim says
These are absolutely amazing, tender and soft in the centre and easy to cut open and spread on some butter. I made lemon and white chocolate chips, I didn’t have milk powder so I used 1/3 cup dry vanilla pudding mix. Thanks Nicole for your wonderful recipes.
Nicole Hunn says
So glad you enjoyed them, Kim! And that’s an interesting swap. Glad it worked out!
Antoinette says
To nicole, thankyou for your delicious recipes, hope all your family is safe and well. I have celiacs and many other allergies and autoimmune issues. your recipes have been wonderful to make in this disaster year of the unknown. Keep your wonderful way, stay safe be well..KEEP COOKING AND BAKING!! thankyou.
Nicole Hunn says
Thank you so much for the kind note, Antoinette! I don’t think it’s being dramatic to refer to 2020 so far as “this disaster year of the unknown.” It really has been! But we’ll get through it, as we have no choice, right?
Jill says
I’m going to make these delicious looking scones this afternoon but I have a question about buttermilk vs non-cultured milk. Does the acid in the buttermilk help leaven the scones? If I use non-cultured milk, should I add a tsp or so of lemon juice or vinegar?
Nicole Hunn says
Hi, Jill, this recipe in particular doesn’t call for buttermilk, actually. It calls for water. So you should be all set! In general, though, I do not recommend “souring” milk with an acid. That absolutely won’t recreate the texture and taste of buttermilk. I will typically mention this in any recipe that actually calls for buttermilk, but if you don’t actually have buttermilk, you can replace it with half (by volume) plain regular yogurt and half (by remaining volume) milk.
CJ says
These look amazing, Nicole! Unbelievable how rude some of your commenters can be…
Unfortunately the internet has allowed people the ability to be anonymously rude in a way they never would in person. Hopefully, anyway.
Way to let that crap roll off your back.
Nicole Hunn says
Thanks, CJ. :) As a woman, I do run the risk of being called some awful things for pushing back, but I’ve come to believe that my silence in the face of cruelty for the sake of it is inappropriate. I think it sends the wrong message, and I wouldn’t want my children to behave that way, so neither should I!
sharon says
I was afraid to bake gluten free then I found your site Love the recipes and the videos really help me not to fear baking you make this easy for people like me thank u so much for what u do Sharon Kline
Nicole Hunn says
I’m so glad you feel more confident now, Sharon!
Bev says
Scones need to be at the very least 2″ thick to be able to halve them and dollop them with strawberry jam and cream, these look like biscuits (as we call them in the UK) – flat and crunchy. Don’t think these will be lovely and soft inside, they look incredibly hard and dense, sadly.
Nicole Hunn says
They’re not flat and crunchy, Bev. They are, in fact, lovely and soft inside. I’m honestly not sure what else to say in response, so I’ll leave it there.
Stuti says
Hey Nicole! Thank you so much for yet another great recipe! Your recipes have genuinely changed my life and added happiness to it since I’ve become gluten free and I always recommend your website to others! Just wanted to ask if you would consider adding nutritional info to the recipes? Thank you so much for sharing all your great creations.
Nicole Hunn says
Hi, Stuti, thanks for the kind words about the recipes. I’m afraid I really just don’t have the manpower to provide nutritional information for all of my recipes. Feel free to plug the information into an online nutritional calculator; that’s all I would do!
VickiCool says
In Australua Lotus sells buttermilk powder. BTW lemonade in Australia means a carbonated and bottled lemon soda, not a drink made from lemons, sugar and water.
Elizabeth says
These don’t look like traditional scones! They are more like high rise biscuits. Maybe Americans don’t call scones by the correct English name. Won’t bother trying these.
Nicole Hunn says
Elizabeth, I’m an American. I don’t consider either American English or British English to be “correct.” They are distinct. But if I had to choose one to call “correct,” it would probably be the name given by the recipe developer.
Kerry Perry says
Mmm these look yummy! If they’re anywhere near as good as everything else I’ve baked from your recipes my family will yet again be impressed!
Carolyn Mars says
I would be interested in knowing about the buttermilk substitute too. Have never seen buttermilk powder in Australia. Also, my traditional scone recipe uses chilled lemonade instead of water. Extra air in this scones. Do you reckon that might work here too? Or not with this combo? Thanks Nicole! Scones are something I make a lot& it is very hard to do gf!!
Michelle Kosmicki says
OH! Love the idea of lemonade instead of water. A little lemony taste with some blueberries…YUM!
Wendy in OZ says
Must try these. Tried for years to make gf scones
(shortcake) for strawberry teas in Canada with many failures. Back home Downunder, I will try these and have a go at traditional Aussie scones. Very different – light and higher. Many recipes o/l including gf but essentially just flour, raising agent, butter and milk. Yummy with jam and cream or butter hot out of the oven! I started making them very young in our farmhouse kitchen with a wood oven! No, I am not as old time! But not easy gf. Google Australian scones gf or not. Thanks, Nicole, for your patience and continued efforts to bring us fabulous gf recipes. Cheers from DU.
Pam says
Your recipes look great! Can’t wait to try this, along with others you gave in your last email. I love cooking with buttermilk. Could I substitute real buttermilk for the water and milk powder? (BTW, you can freeze buttermilk if you use it only occasionally.)
Carolyn Mars says
I would be interested in knowing that too. Have never seen buttermilk powder in Australia. Also, my traditional scone recipe uses chilled lemonade instead of water. Extra air in this scones. Do you reckon that might work here too? Or not with this combo? Thanks Nicole! Scones are something I make a lot& it is very hard to do gf!!
Gail says
The problem with gluten-free flour is that it has milk product in it, which my husband is not eating right now either. Too bad, my grandma made the best scones and I made them for years, so miss them greatly right now.
Judy says
OMG ! I am dying for these! They look just mouthwatering !Thanks for the recipe.
I am on lactose-free so I try to swap some and hope it will still look like yours.
suzeyg3 says
These will be baking in my oven at the weekend. Thanks Nicole x