This post may contain affiliate links. Please read our disclosure policy.
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 this recipe works
These gluten free scones bake up light and tender, with crisp edges, soft centers, and a moist, delicate crumble. They’re sweet, but not too sweet, so they work for breakfast, snack time, or with a cup of tea.
Extra xanthan gum in the dry mix, added even to a flour blend that already contains it, is the secret to a dough that's thick enough to rise really tall, for tons of flaky layers.
The simple base is easy to customize with your favorite dry mix-ins. Add chocolate chips, dried fruit, chopped nuts, or whatever you like best.
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: A properly balanced combination of flours, starting with finely ground and sifted rice flour, provides most of the structure for the scones. My favorite blends are Better Batter's original blend and Nicole's Best multipurpose with added xanthan gum. Bob's Red Mill 1-to-1 gluten free flour in the blue bag should also work, but in a simple recipe like this it can add an unwanted aftertaste.
- Xanthan gum: Even if your blend contains it, add a bit more for a taller, more stable rise that holds even as the pastries cool. This is instead of using eggs, which alter the flavor and introduce another allergen.
- 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 by locking in moisture.
- Butter: Adds rich flavor and helps create crisp edges. Cold butter pieces expand in the heat of the oven, pushing apart the dough and creating flaky layers.
- Buttermilk: Moistens and binds the dough. The acid in it helps activate the baking powder for a higher rise, and the gentle tang adds flavor.
- Honey: Contributes moisture, sweetness, and a hint of depth.
How to make gluten free scones (step by step photos)
Here’s an overview for making the perfect batch of these gluten free scones, with an explanation of the reasoning behind each step:
1. Whisk the dry ingredients
In a large bowl, whisk together the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar. This prevents bitter clumps of leaveners or xanthan gum and ensures an even rise.
2. Add the butter
Add cold, chopped butter, toss to coat, and flatten each piece into shards between your fingers. This keeps the butter pieces large enough to stay cold but still small enough to stay trapped between layers of dough, so the steam doesn't escape but pushes the layers up.
3. Add any dry mix-ins
Mix in your dry add-ins, like chocolate chips or dried fruit, if using to keep them evenly distributed throughout the dough without overworking it.
4. Mix in liquids and chill the dough
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. This gives the flours time to hydrate and absorb moisture, and any of the butter that started to melt too early a chance to resolidify.
5. Laminate the dough
Lightly flour the chilled dough to prevent the rolling pin from sticking, and roll it into a rough rectangle about 1/4-inch thick. Fold it in thirds like a letter to create multiplying layers of flaky dough.
6. Create a round
Fold in the sides of the rectangle to create a square, then press in the corners to create a round. Roll the dough into a round about 8 inches across using your hands and rolling pin. This adds more layers of dough and sets the dough up to be sliced into 8 triangles with sharp edges and a rounded base.
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 to help the tops of the scones brown in the oven.
Freeze the shaped scones for about 15 minutes, or until firm, in case the extra handling of the dough has melted any of the pieces of butter.
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.
Expert tips
Staying faithful to 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 high, since cold butter releases steam that gets trapped in the layers of dough and pushes the dough up into flaky layers.
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 as the large pieces of butter expand in the oven and push out the dough around them.
Cut sharp edges
Use a sharp knife or bench scraper for crisp edges that rise evenly. Avoid dragging or compressing the dough as you slice.
Add extra binder
This is one of the few recipes where I recommend you add more xanthan gum to a blend like Better Batter's classic blend, that already contains a fair amount. The extra binder creates a thicker dough that is less likely to relax outward, and hold its taller rise as the scones cool since xanthan gum doesn't rely on heat to activate and is considered “temperature insensitive.”
Ingredient 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, or another substitute for xanthan gum.
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.
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.
FAQs
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.
I make these dairy free by substituting powdered coconut milk and vegan plant butter. Works brilliantly!
That’s so great to hear, Anne! I love that these vegan substitution ingredients have gotten so good in the last few years, and that they’re so much more widely available, too. Thank you so much for sharing that!
Can these be made with gingerbread flavors
I think that would require a different recipe, I’m afraid, Barbara, since gingerbread flavor calls for spices, which you could add, but also honey and molasses which would change the recipe too much. If you’d like to try just the spices, I’d recommend 1 teaspoon ground cinnamon 1 1/2 teaspoons ground ginger. But you’ve definitely given me an idea for a recipe to develop!
Would powdered Goats milk work in this recipe?
I haven’t ever baked with powdered goat’s milk, but I suspect it would work, yes.
I used powdered Goats Milk and “Melt” dairy free margarine. I froze the Margarine, as it is very soft. I made Lemon Blueberry Scones and they were great. Thank you for your recipes. My family is always amazed when I make a new recipe from your collection.
So glad it all worked out, Kathy! That’s really useful to know about your substitutions, and especially how you handled the ingredients. Thank you for sharing that.
Is it correct that the dry buttermilk or milk are different measurements, but same number of grams? Does one weigh more?
Yes, Prasada. There is no error in the recipe. The weight varies by volume, which is part of why it’s so important to measure by weight, not volume.
Is there no dairy free option?
Please see the text of the post under the heading “Gluten free, dairy free scones”. This isn’t a dairy free recipe, so these are substitution suggestions, not an optional recipe.
Hi Nicole thanks for some great recipes. You’ve gotten me to weigh my ingredients and I think I’m a better baker for it. I haven’t tried your scones yet but plan on it. My husband had cinnamon scones (not GF) quite a while ago and still goes on about them as the best thing he’s ever had. If I were to use this recipe to make cinnamon scones how much cinnamon would you suggest?
Thanks for your reply.
Hi, Barb, good question! There isn’t a lot of sugar in these scones (only 2 tablespoons), and I always balance the amount of cinnamon to make cinnamon-sugar with the amount of sugar, or the cinnamon flavor is overpowering. I’d try adding between 1/2 and 3/4 of a teaspoon of cinnamon to the dry mix. Then, brush the tops of the prepared raw scone wedges lightly with melted and slightly cooled butter, and sprinkle the tops with more cinnamon sugar before you bake them. To make cinnamon-sugar, I usually use 1 full teaspoon ground cinnamon for each 3/4 cup (150 g) of granulated sugar. That’s a pretty spicy ratio, though. So when you’re making your cinnamon sugar for sprinkling, add cinnamon slowly, to taste. Hope that helps! I really should add that as a variation in the text of the post. And I’m so glad to hear you’re weighing your ingredients! It makes all the difference.
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!
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!
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.
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.
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?”
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.
I found the FAQs section. Maybe that’s what you mean by “substitution” section?
However, it does not address the dairy-free question.
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.
Can one substitute potatoe or tapioca starch for corn starch ?
Please see the Ingredients and substitutions section, Henri, for that information!
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?
Please see the Ingredients and substitutions section of the post for all of that information, Sophia!