This recipe for gluten free scones never fails. Just take a look at the size of them!
Not only do they look like ‘real’ scones but they taste like them too. Delicious with a dollop of clotted cream and jam.
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Today I am going to share something that I know is very sought-after. An incredible recipe for gluten free scones.
Scones are tricky to make gluten free.
They are generally dry and crumbly and often rather tasteless.
A few years ago I managed to make some gluten free dairy free scones using a readily available gluten-free flour blend.
They are incredibly delicious, but I’ve bettered the recipe using my wholegrain gluten-free flour.
What’s the secret to making good gluten free scones?
The key to great gluten free scones is in the flour you use.
Gluten free flour is not as simple to understand as wheat flour. Rather than there being one gluten free flour that can be used to replace wheat flour, there are many different flours; each one providing different properties in the end bake.
The starting point for perfect gluten free scones is finding a gluten free flour blend (made from many different gluten free flours) that mimics wheat flour.
But each flour blend is different depending on the individual flours used. Cheap flour blends are generally made up of gluten free starches (eg. rice, potato, tapioca) while more expensive ones have more nutritious, wholegrain flours (eg. teff, sorghum, buckwheat).
Basically it’s like comparing the finest Belgian chocolate with a basic cooking chocolate; or a loaf of the finest wholegrain sourdough with the cheapest white sliced bread.
The white bread is a functional product that provides energy and not much else.
The wholegrain sourdough is a superior product that provides a lot more both in terms of taste and important nutrients your body requires to thrive.
My flour blend is made using the finest wholegrain gluten-free flours that are packed full of nutrients.
It contains no gums or preservatives, just 70% wholegrain flours and some starch for binding.
Not only does it provide nutrients and flavour but it actually WORKS in all baking, without the need for additional strange ingredients that have no place in a healthy diet.
If you would like to know more about gluten free flour blends and why they are so important to gluten free baking then check out my article here.
How do you make gluten free scones?
It’s really much easier than you might imagine. If you’ve made scones before then you’ll be glad to hear that it’s no different to making gluten free scones.
The flour, sugar (if using) and psyllium husk (and if you don’t know what that is read this article) are mixed together before rubbing in the butter. I like to do this in my food processor because it makes it even quicker.
Following that the yoghurt and milk are added and combined to make a dough that can then be rolled out and cut.
There is one further secret that I should let you into when making gluten free scones. You need to roll the dough out to the thickness you want to scones to be when they’re cooked. For some reason gluten free scones don’t rise as much as ones that contain gluten.
If you roll the dough out too thin, you’ll get thin, sad looking scones!
Frequently asked questions about my gluten free scone recipe
Yes. The recipe uses my wholegrain gluten free flour blend which I made specifically for people with coeliac (celiac) disease. People who have coeliac disease often lack fibre and require more calcium in their diet. For this reason I developed my flour blend with naturally gluten free wholegrain flours that have calcium in them.
I wouldn’t recommend it.
I created this recipe specifically with my wholegrain flour. If you use a different flour blend you will get different results. I always recommend using the flour blend recommended in a recipe to get the best results.
If you’d like a recipe that uses Doves farm flour (readily available in the UK) then check out my gluten free dairy free scone recipe.
I have a number of online gluten free cookery courses where I share the recipe for my gluten free flour blend in addition to teaching how to make a variety of bakes.
You can use xanthan gum but I personally prefer to use psyllium husk powder because it’s great for gut health and a more natural ingredient. Just replace the psyllium in the recipe with xanthan.
If you want to find out more about psyllium husk powder the read this article.
If you’d like to know more about xanthan gum then read this one.
Yes, you can make these fruit scones by adding a handful of your favourite dried fruit to the dough. Just make sure you chop any large fruits into small pieces before adding them.
Chocolate chips, chopped nuts or seeds would all add texture to the plain scone mixture. Just add a handful to the dough before rolling out.
I wouldn’t. The reason being because cheese has fat in it so the amount of butter needs to be reduced. If you want to make cheese scones I recommend using this recipe.
No you don’t. All you need is a large mixing bowl, baking tray(s) and cookie cutters.
However if you have a food processor it makes it a lot quicker to make!
Goat products are generally considered to be more easy to digest than cows products. I created this recipe when I was particularly sensitive to cows milk products.
Using self raising flour is best but that isn’t always available. Therefore you can make these scones with my plain flour blend with the addition of 2 tsp baking powder.
Scones are always best eaten on the day they are made, and ideally while still hot. However if this isn’t possible then store them in an airtight container and eat within a day or two. I generally heat the scones through in a microwave for 15-30 seconds each to refresh them.
Yes and I highly recommend doing so if you aren’t going to eat them the day you bake them.
Freeze them as soon as they have cooled. Then defrost them in a microwave before eating.
If you don’t have a microwave then allow them to defrost at room temperature before heating through in the oven for around 10 minutes.
No. But I have a recipe that is and you can find that here.
I make six small scones with the quantity of dough listed. However, you can make any amount of scones you like. If you want large scones choose a larger cutter and make less.
Yes, if you’d like to make more just double or even quadruple the recipe.
The best, and most traditional way to serve scones is with clotted cream and strawberry jam. If you can’t get clotted cream try extra thick double cream or whipped up whipping cream.
Other gluten free scone recipes
If this recipe isn’t what you’re looking for then I’m sure I’ve got one that you’ll like.
How about my gluten free cheese scones, healthy vegan scones, gluten free dairy free scones or savoury tomato and herb scones?
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The BEST Gluten Free Scone Recipe
Ingredients
- 230 g Free From Fairy self-raising flour - OR 230g FFF plain flour plus 2 tsp baking powder
- 1 tsp psyllium powder - or xanthan gum
- 20 g coconut sugar - I used the ginger one from Coconut Merchant plus extra for sprinkling
- 75 g butter - cubed (I used goats)
- 70 g plain full fat yoghurt - I used goats
- 70 g full fat milk - I used goats plus extra for rubbing on top
Instructions
- Turn your oven on to 220 degrees/200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
- Place the dry ingredients into a food processor and blend until well mixed. Alternatively place in a large bowl and mix well by hand
- Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
- Add the yoghurt and milk and combine into a dough that just holds together
- Flour a clean dry work surface and empty the dough onto it
- Knead until you have a rough ball then press out with your hand until around 2cm thick
- Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get four before bringing the dough back together to make another, then repeating with the final piece of dough
- Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
- Carefully remove the hot baking tray from the oven and quickly place the scones onto it
- Bake the scones for around 15 minutes until golden on top
- Allow to cool for around 5 minutes (or fully) before cutting
- Eat on the day of baking or freeze and re-heat in the microwave
jan says
These are just amazing..made them.for the first time for a friend and he loved them…we all did..so easy..must make more..thanks
Vicki Montague says
I’m so glad you liked them!
Kim says
Oh I love it when a recipe works! These were lush. Mine accidentally had a teaspoon of flax seed in too because I pulled the wrong packet off the shelf but it doesn’t seem to have done them any harm!
Will try and experiment with some dried fruit next and see what happens!
Thanks again for all these amazing recipes! It’s great to pick from so many that are guaranteed ‘safe’ to eat! X
Vicki Montague says
Hi Kim, thanks so much for your feedback.
Hannah says
Hi Vicki
Tried your baguette recipe and the bread tastes great unfortunately I didn’t have the correct tin and had to improvise!!! Not quite the shape but bread was lovely just like having normal bread!!!! Again.
Vicki Montague says
Hey Hannah so glad you liked it! Improvising is fine by me! It’s what I do all the time :). I’d love to know what you did. You could make a little ‘tin’ by using tin foil I reckon although I’ve never tried.
Robyn says
Sorry, my comment just vanished but will try again. Vivien I loved the old recipe for scone and was so excited when I made them, such a treat. Could you please send or put this recipe up on your site. I am not well at present and I had managed to make yhis tecipe and just no energy to take on new recipe. Would really appreciate first scone recipe as I watch you make them on vodeo and kept replaying it so many times while I made them, but so worth it. Hope my wish will come true. I live in Australia so do not think your flour is available but with the old scone recipe I could yse my gluten free flour which is easy to purchase. Many thanks for your site. Your daughter is blessed with a beautiful Mum. Kind regards Robyn
Vicki Montague says
Hi Robyn, that recipe is still on my site. Just put scone in the search bar and you’ll find it…it’s called ‘perfect gluten free scones’. Enjoy!
Robyn says
Hi!
I used to make your old scone recipe and loved it as not a fan of goat products, would it be possible to have the old recipe which I watched you make on video and it was gairy magic. Kind Regards and many thanks Robyn
Nadia says
These have become a weekly bake for my boys after athletics, I use cows milk and creme fraiche instead of yoghurt (mainly because I never have the right ingredients!), works great and taste delicious. Sometimes add dark chocolate chunks too for a twist. Huge hit in this house – many thanks xx
Vicki Montague says
Hi Nadia, great to hear! I made them to take to the Waitrose buyers and they were impressed too. Chocolate chunks sounds amazing! That’s the great thing about the recipe, you can make it your own…and as you say, use cows products or whatever you have to hand ;)!
Barbara says
These are amazing! Never bought goat’s milk/butter/yoghurt before so a complete leap of faith! But having used several of your recipes before I knew it would be fine! Ended up making 3 batches to use up the milk etc., and almost used a whole bag of your flour; so fabulous that you can freeze them! Absolutely divine straight out of the oven!
Vicki Montague says
Hi Barbara, I’m so glad you like them! I can tolerate goats products but not cows products hence why I use them. Next time feel free to make them with cows versions!
Teresa says
Hi Vicki
I would love to give these a go but finding it really hard to find coconut sugar any ideas where I can buy in Exeter ?
Many thanks
Teresa
Vicki Montague says
Hi Teresa. Apparently (according to a quick search on line) Tesco sell the Groovy Food Company coconut sugar. Otherwise you can buy the Coconut Merchant one on line. Alternatively just use ‘normal’ sugar…either white or brown will do!
Kate - glutenfreealchemist says
Great rise Vicki! These look fabulous. Its great when you achieve a good scone recipe and you’re right, it is certainly sought-after! xx
Vicki Montague says
Thanks Kate!
Phoebe says
My husband is gluten free and my goal this year is to try out lots of new bakes so that he doesn’t feel left out. These scones look great and I can’t wait to try them! Thanks for sharing.
Vicki Montague says
Ooo well I look forward to hearing what you think!
Rebecca Smith says
I don’t think my tummy can cope with goats milks etc but I’m going to give these a try anyway….heck! you only live once 😉 Love your photo shots, making me dribble!
Vicki Montague says
Oh no! Don’t make yourself ill. It’s on my list to make them dairy free in the near future…I’ve never quite managed to make them perfect with coconut oil and I really don’t like using marg if I can help it… So glad to see you’re kitchen is up and running again. I need to see a proper photo!
Ceri Jones says
say whaaaat?? love the idea of these, I’ve never really nailed the gluten free scone. Also love the idea of using goats butter. I like its savoury tang. Pinned this for when I need to make them in the future, thanks Vicki and Happy New Year!
Vicki Montague says
Happy new year to you too lovely lady. I hope you had a fabulous Christmas?