Gluten Free Scones Recipe
Gluten-free scones that actually rise tall, flake perfectly, and taste like a bakery classic. Tested with juicy berries, chocolate chips & more—this recipe works!
Servings: 8 scones
Ingredients
Plain Scones
- 2 ¼ cups (270g) gluten-free measure for measure flour I used King Arthur’s Gluten-Free Measure for Measure Flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (113g) cold unsalted butter cubed
- ½ cup (118ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
Flavors
Chocolate Chip Scones
- 1 cup (170g) chocolate chips I used mini chocolate chips in the photos
Raspberry White Chocolate Chip Scones
- 1 cup (120g) fresh raspberries broken into pieces and frozen
- 1 cup (170g) white chocolate chips
Blueberry Scones
- 1 cup (150g) blueberries
Strawberry Scones
- 1 cup (167g) strawberries chopped
Lemon Scones
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice freshly squeezed
Cranberry Orange Scones
- 1 cup (99g) fresh or frozen cranberries or dried cranberries, do not thaw frozen cranberries
- 1 Tbsp orange juice freshly squeezed
Instructions
- If making plain or chocolate chip scones, use 2 ¼ cups gluten free flour (270g). If making raspberry scones add an additional ¾ cup gluten free flour (90g) for a total of 3 cups (360g). If making blueberry, strawberry, lemon, or cranberry orange scones add an additional ¼ cup gluten free flour (30g) for a total of 2 ½ cups (300g). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.
- In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.2 ¼ cups (270g) gluten-free measure for measure flour, ½ cup (99g) granulated sugar, 1 Tbsp baking powder, ½ tsp salt, ½ cup (113g) cold unsalted butter
- Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky.½ cup (118ml) buttermilk, 1 tsp vanilla extract, 1 large egg
- Gently stir in your mix-in if using – example 1 cup chocolate chips OR 1 cup fresh raspberries, broken into pieces and frozen OR 1 cup blueberries OR 1 cup strawberries, chopped, OR 1 Tbsp lemon zest plus 1 Tbsp lemon juice, freshly squeezed, OR 1 cup cranberries plus 1 Tbsp orange juice, freshly squeezed.
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Use a knife or pizza cutter to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
Nutrition
Serving: 1scone | Calories: 434kcal | Carbohydrates: 49g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 352mg | Potassium: 237mg | Fiber: 2g | Sugar: 43g | Vitamin A: 444IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 1mg