Gluten Free Scones Recipe | easy to customize (2024)

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