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.
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.
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.
How 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).
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.
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:
Perfect Gluten Free Dairy Free Scones
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.
April Pellicane says
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
Wow April! They sound fabulous. I’m glad the recipe inspired you 🙂
Vicky says
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
Do you have access to any other dairy free cream there? How about coconut cream?
Annmarie Pottrell says
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
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. 🙂
Kirsty says
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
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.
John says
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
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!
James says
Follows the recipe but seemed a bit dry any ideas to fix this plse
Vicki Montague says
Hi James, could you let me know what flour you used? That will help me help you.
James says
Yeah used doves self raising gluten free flour
Vicki Montague says
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!
Lilly says
there sooooo god i love them top noch
Ange says
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
Hi Ange, what a wonderful comment to read. Thank you so much for taking the time to let me know :).
Narguis Keshavjee says
Baked to perfection, light and absolutely delicious. As were watching Bake Off I feel like a winner !
Vicki Montague says
Hurrah! You are a winner…get on the Bake Off for next year and show they how it’s done!
Mrs L Jackson says
How many scones does this make Pls? Do check out my page at https://www.facebook.com/mindfulbakes/
Vicki Montague says
Hi, it depends on the size you want. I generally get around 8 small ones…
Anne says
I am not able to tolerate citrus so wondered if I could use buttermilk or yogurt to replace milk/citrus?
Vicki Montague says
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
Thank you, it worked very well.
Gina says
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
Oh Gina, don’t leave me in suspense!!!!
Mollie says
What temperature should you use for an American oven? Thanks!!! Mollie
Vicki Montague says
Hi Mollie. I believe you use Fahrenheit in America so it would be 430. I hope that helps?
Caroline says
Hi thank you for the recipe what’s the best why to store them?
Vicki Montague says
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!
Angie Melchin says
Hi Vicki,
Can these be made ahead of time and frozen?
Thanks
Angie
Vicki Montague says
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!
Frankie says
I followed the recipe, but mine haven’t risen very much. Any tips? They taste great though.
Vicki Montague says
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!
Samantha Matete says
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
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
Thanks for that Vicki!
Emma says
Great video! Thanks for linking up with #freefromfridays
Vicki Montague says
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!
Rai says
They do look tickety-boo perfect!
Bravo 🙂
Vicki Montague says
Thanks Rai! Funny that your link is to dairy-free cheese scones…I am off to check out your recipe now 🙂
Vicky says
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
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!