A simple recipe for gluten free and dairy free scones that everyone can enjoy regardless of their dietary requirements. This recipe is one of the most popular on my site. Scroll down to find out why.
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It seems that scones really are that elusive product that people find difficult.
I agree, the gluten free scones that I’ve tried in the past have been pretty disgusting.
So when I was asked by a couple of lovely ladies I met at a Coeliac UK support group to create a recipe I set to it.
Why gluten and dairy free?
I therefore wanted to create a recipe that was both gluten free and dairy free. After all, everyone deserves a good scone.
This gluten free and dairy free version is good, but I have to admit that if you can tolerate dairy I would go for my gluten free scone recipe that is made with dairy.
However, both are equally delicious with a dollop of jam (and cream if you can tolerate it).
If you can’t eat eggs either then I would suggest trying out my vegan gluten free scone recipe. It only uses four ingredients and is quite simply unbelievable.
When I make this for the kids I use a 3cm diameter cutter and this recipe makes 12 scones.
If you want more ‘normal’ sized ones it will make 8 (5cm diameter).
A video showing how to make scones
To make it even easier for those of you who are worried about getting it ‘wrong’ I’ve created a video.
It shows you exactly how to make my gluten free dairy free scones. All you need to do is gather your ingredients together then press play.
I’ve had numerous positive reviews of this recipe so I’m certain you’re going to find it easy to follow.
A healthier wholegrain gluten free scone recipe
Since publishing this recipe I have created my own wholegrain rice free gluten free flour blend. And of course, another recipe that trumps this one.
You’ll find my new updated scone recipe here.
It’s healthier being made with my wholegrain gluten free flour blend and it’s also refined sugar free. However, it does contain dairy so stick with this one if you need to avoid that.
What’s the key to successful gluten free scone making?
Firstly you need a good gluten free flour blend. I explain why this is the key to all gluten free baking in this post. If your gluten free baking often ends up going wrong then you really need to read this.
The second key to making perfect gluten free, dairy free scones is to not over work your dough. You also need to use self raising flour or plain flour with added baking powder.
You’ll see in the video that I just bring the ingredients together into a rough dough and then cut the scones out.
There is no need to worry about cracks in the dough. That is part of the nature of scones.
These are not dry and crumbly like many gluten free scones are.
What equipment do you need to make these?
If you’re new to baking you’ll be glad to hear that you don’t need much equipment to make this recipe.
It’s important when making scones to use cutters with smooth edges, not fluted edges. If you use fluted edges they don’t rise as much and are tricky to remove from the cutter.
If you like the sound of this recipe get a copy of my free recipe ebook by entering your details below.
In it you’ll find recipes for gluten free pastry, bread, pizza, Yorkshire puddings, Victoria sponge, pancakes and gingerbread.
Other gluten free scone recipes/gluten free biscuit recipes (for my American readers)
- Gluten free scones made with my gluten free flour blend – the best recipe yet!
- If you are vegan or need to avoid dairy and eggs you’ll want these vegan scones
- A savoury scone recipe for tomato and herb scones
- Gluten free cheese scones
Pin the gluten free dairy free scone recipe so you don’t lose it:
Perfect gluten free dairy free scones
- 350 g Gluten free self raising flour I used Doves
- 1 tsp baking powder check it is GF
- 85 g Hard margarine (Stork in the UK) or butter, chopped
- 2-3 tbsp sugar
- 85 g raisins optional
- 150 ml Almond milk
- 25 ml Soya cream Alternatively use 175ml cows milk to replace the soya cream and almond milk
- 1 tsp vanilla extract
- Squeeze of lemon juice or jif type lemon
- Milk or beaten egg to glaze I used soya cream which gave them a lovely golden colour
- Place flour and baking powder in a large bowl and mix well. Add the chopped butter or Stork and rub in until you have fine breadcrumbs
- Stir in the sugar
Place the milk and cream in a glass jug and heat in the microwave for 30 seconds until warm. Add the vanilla and lemon juice and set aside.
- Put the oven on at 220 degrees or 200 degree fan oven and place baking trays (ungreased) in the oven - I use 2
- Make a well in the dry ingredients and add the milk. Combine the ingredients quickly until just coming together and you can remove as a 'lump' onto a floured surface
- Dredge the mixture with flour and gently fold the dough over 2 or 3 times until a little smoother. The key to light scones is to not over-work the mixture so resist the temptation to get it looking perfect!
- Bring the dough into a round shape approx. 4cm deep. Flour again and plunge your smooth-sided cutter into the dough. Place to one side until all have been cut out.
- Each time you reshape the dough to continue cutting, just bring the dough together into a circle...don't be tempted to over-work it!
- When all the dough as been shaped, brush with egg, milk, almond milk or soya cream
- Remove the hot baking trays from the oven and quickly place the scones on them
- Replace the filled trays in the oven quickly and leave to cook for 10 minutes while you make the tea! They should be risen and golden when done.
Nutrition date for guidance only