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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Recipes » Perfect Gluten Free Dairy Free Scones

4th October 2013 ·

Perfect Gluten Free Dairy Free Scones

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Gluten Free Vegan Recipes· Low FODMAP Recipes· Nut Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

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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.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Make these delicious gluten free dairy free scones with the Free From Fairy's simple recipe. #glutenfree #dairyfree #scones #glutenfreescones #freefromfairy

Made with my multipurpose flour blend…a ‘wholemeal’ version!

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.

Make these delicious gluten free dairy free scones with the Free From Fairy's simple recipe. #glutenfree #dairyfree #scones #glutenfreescones #freefromfairy

Why gluten and dairy free?

Many people with coeliac disease also suffer with temporary lactose intolerance. It seems from my experience that many are also intolerant to milk protein.

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.

Make these delicious gluten free dairy free scones with the Free From Fairy's simple recipe. #glutenfree #dairyfree #scones #glutenfreescones #freefromfairyHow many scones will the recipe make?

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).

Make these delicious gluten free dairy free scones with the Free From Fairy's simple recipe. #glutenfree #dairyfree #scones #glutenfreescones #freefromfairy

Made with Doves Farm flour – a ‘white’ version!

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.

Wonderful gluten-free dairy free scones made with the Free From Fairy wholegrain gluten free flour blend

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.

You’ll need a decent mixing bowl, glass jug and microwave for heating the milk (or heat on the hob). Then you need baking trays and cookie cutters.

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:

Make delicious gluten free dairy free scones with this recipe from the Free From Fairy. #glutenfreescone #glutenfree #dairyfreescone #dairyfree #freefromfairy

Perfect Gluten Free Dairy Free Scones

A simple recipe for gluten free and dairy free scones that everyone can enjoy regardless of their dietary requirements. 
4.34 from 68 votes
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Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings 8
Author Vicki Montague - The Free From Fairy

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Nutrition date for guidance only

Nutrition (Approx)

Calories: 258kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 155mg | Fiber: 4g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 0.6mg | Calcium: 82mg | Iron: 1.7mg
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Reader Interactions

Comments

  1. April Pellicane says

    2nd October 2020 at 4:10 pm

    5 stars
    I made these today with Bob’s Red Mill GF AP flour. I added a tsp of xanthan gum, 2 extra tsp of baking powder to make it “self raising), and a dash of peach aha seltzer, dried lemon balm sugar, lemon zest, and lavender flowers. They came out wonderfully. They are light and tender, with a hint of herb and lemon and a ton of layers. I am so happy. Thank you for this!

    • Vicki Montague says

      7th October 2020 at 10:55 am

      Wow April! They sound fabulous. I’m glad the recipe inspired you 🙂

  2. Vicky says

    30th May 2020 at 12:31 am

    Hi! I am allergic to gluten, dairy, and soy. What do you recommend I use instead of the soy cream? I found all the rest of the ingredients! I’m so excited to make these scones, I haven’t had any for such a long time! I’m so happy I found you.
    Greetings from Costa Rica!

    • Vicki Montague says

      1st June 2020 at 2:52 pm

      Do you have access to any other dairy free cream there? How about coconut cream?

  3. Annmarie Pottrell says

    16th February 2020 at 9:46 pm

    4 stars
    My 7 year old made these today with added raisins and my supervision. I mainly read out ingredient amounts and each step she had to do and also the oven bit.
    Turned into rock cakes but still very yummy and we can both eat them.

    First time I’ve baked with her since becoming celiac – thank you!

    • Vicki Montague says

      17th February 2020 at 8:51 am

      Hi Ann Marie, so pleased you were able to bake together. Sorry to hear they turned into rock cakes! They may have been handled a bit too much? The other key is to cut them the height you want them to be because they don’t rise. 🙂

  4. Kirsty says

    10th October 2019 at 11:13 am

    3 stars
    Hi just made these – halved recipe as only for me but found them v crumbly and a bit dry. Thinking maybe upping the milk quantity next time or try with the soya cream and almond milk. I’m normally milk free but didn’t have any soyacream so just used semi skim milk. Should it have been f/fat milk? Still enjoying with plenty butter ?

    • Vicki Montague says

      10th October 2019 at 3:15 pm

      Hi Kirsty, all my recipes are carefully tested but if you change the ingredients I’m afraid it will alter the end result. The recipe I created uses almond milk and soya cream so if you used different milk I’m afraid it will affect the recipe.

  5. John says

    13th July 2019 at 5:05 pm

    4 stars
    I just tried these and they turned out fairly good. Didn’t rise too much but I probably made them too thin. Also I cut down on the added sugar and I used Mylk instead of almond milk. I also didn’t get 12 but 8 but again probably the size I made them. 🙂

    • Vicki Montague says

      15th July 2019 at 10:44 am

      Hi John, glad to hear they came out ok. As you say, you need to cut them the depth that you want them to be. They will not rise which is why I specify this in the blog. To get 12 you need a small cutter as I outline, but you can make them any size you like! Let me know how you get on if you make them deeper. Have a fab day!

  6. James says

    3rd April 2019 at 5:12 pm

    4 stars
    Follows the recipe but seemed a bit dry any ideas to fix this plse

    • Vicki Montague says

      3rd April 2019 at 8:28 pm

      Hi James, could you let me know what flour you used? That will help me help you.

      • James says

        4th April 2019 at 3:14 pm

        Yeah used doves self raising gluten free flour

        • Vicki Montague says

          8th April 2019 at 1:59 pm

          Hi James, scones by their nature are quite crumbly. If you find these too crumbly then I suggest adding 1 tsp psyllium husk powder or xanthan gum. Let me know how you get on!

  7. Lilly says

    21st March 2019 at 9:26 pm

    5 stars
    there sooooo god i love them top noch

  8. Ange says

    26th October 2018 at 12:27 pm

    5 stars
    These are the best GF scones ever! My daughter is Celiac, Lactose, and Egg intolerant! I substituted the margarine for creamed coconut and used lactose-free milk. I am so happy to have found you!

    • Vicki Montague says

      30th October 2018 at 11:33 am

      Hi Ange, what a wonderful comment to read. Thank you so much for taking the time to let me know :).

  9. Narguis Keshavjee says

    12th September 2017 at 3:49 pm

    Baked to perfection, light and absolutely delicious. As were watching Bake Off I feel like a winner !

    • Vicki Montague says

      14th September 2017 at 12:13 pm

      Hurrah! You are a winner…get on the Bake Off for next year and show they how it’s done!

  10. Mrs L Jackson says

    6th September 2017 at 12:44 pm

    How many scones does this make Pls? Do check out my page at https://www.facebook.com/mindfulbakes/

    • Vicki Montague says

      6th September 2017 at 3:03 pm

      Hi, it depends on the size you want. I generally get around 8 small ones…

  11. Anne says

    10th July 2017 at 4:05 pm

    I am not able to tolerate citrus so wondered if I could use buttermilk or yogurt to replace milk/citrus?

    • Vicki Montague says

      10th July 2017 at 6:10 pm

      Hi Anne, yes you could. That is why I add the citrus to sour the milk. If you can tolerate butter milk then use that instead! Good luck.

      • Anne says

        15th July 2017 at 11:02 am

        Thank you, it worked very well.

  12. Gina says

    2nd July 2017 at 9:38 pm

    Just got these in the oven now! I didn’t have any soya cream though so just used all almond milk. Very easy to make. Wonder how they’ll turn out.

    • Vicki Montague says

      4th July 2017 at 10:25 am

      Oh Gina, don’t leave me in suspense!!!!

  13. Mollie says

    12th September 2016 at 11:22 pm

    What temperature should you use for an American oven? Thanks!!! Mollie

    • Vicki Montague says

      13th September 2016 at 12:07 pm

      Hi Mollie. I believe you use Fahrenheit in America so it would be 430. I hope that helps?

  14. Caroline says

    15th July 2016 at 2:33 pm

    Hi thank you for the recipe what’s the best why to store them?

    • Vicki Montague says

      15th July 2016 at 8:14 pm

      In your tummy ;)! Seriously. Eat them on the day you make them or freeze them and warm them in the microwave before serving. Like all homemade baked goods that don’t contain preservatives they are best eaten fresh from the oven!

  15. Angie Melchin says

    27th June 2016 at 9:54 pm

    Hi Vicki,

    Can these be made ahead of time and frozen?

    Thanks
    Angie

    • Vicki Montague says

      30th June 2016 at 11:15 am

      Yes they can although they need warming before eating as they seem to become a bit more crumbly after freezing. I do it all the time though!

  16. Frankie says

    19th November 2015 at 11:50 am

    I followed the recipe, but mine haven’t risen very much. Any tips? They taste great though.

    • Vicki Montague says

      19th November 2015 at 12:48 pm

      Hi Frankie, I suspect you rolled them out quite thin which you would do with ‘normal’ scones. You need to make gluten-free scones the thickness that you require them to be…they don’t rise much if at all! Watch the video and see how I do it… Hope next time they are better but let me know if not!

  17. Samantha Matete says

    7th March 2015 at 2:35 am

    Hi Vicki, Great video! Your scones look lovely light and fluffy, are they? I want to make scones to share with my gluten eating folks, I’m hoping your recipe will have them enjoying as much as gluten scones. I’d like to make cheese ones with your recipe, would I sub some of the butter and replace with grated cheddar cheese of just add in as an optional like if using raisins?

    • Vicki Montague says

      10th March 2015 at 10:26 am

      Hi Samantha, sorry for my delayed reply. They are pretty much the same as gluten containing scones I think…particularly if you can use butter. I wouldn’t call them light and fluffy but they are exactly like a scone! I don’t think your folks will tell the difference particularly if warm. If you want to make them with cheese then yes I would remove some of the butter otherwise they might be rather greasy! Let me know how you get on.

      • Samantha Matete says

        10th March 2015 at 7:02 pm

        Thanks for that Vicki!

  18. Emma says

    8th February 2015 at 5:51 pm

    Great video! Thanks for linking up with #freefromfridays

    • Vicki Montague says

      9th February 2015 at 1:19 pm

      Thanks Emma! I haven’t done a video for a while…well over due but the recipe book and other work is taking up all my time at the mo! Thanks for hosting the freefromfridays link up!

  19. Rai says

    6th February 2015 at 9:42 pm

    They do look tickety-boo perfect!
    Bravo 🙂

    • Vicki Montague says

      9th February 2015 at 1:16 pm

      Thanks Rai! Funny that your link is to dairy-free cheese scones…I am off to check out your recipe now 🙂

  20. Vicky says

    16th October 2014 at 7:09 pm

    Nice! I used to be the Queen of Scones before going gluten free, I keep experimenting and I must admit the structure and height of my scones do not match my previous gluten ones. They tend to fall apart a bit as well. I use almond milk and I think they are probably better with ordinary milk because of the protein. Yours look delicious!

    • The Free From Fairy says

      17th October 2014 at 9:15 am

      Hi Vicky, if you can tolerate the soya cream I find that really helps in dairy free scones. But you are right, butter and milk certainly works the best in gluten-free versions!

4.34 from 68 votes (61 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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