Best Scones Recipe (Gluten-Free)
Classic Gluten-Free Scones Recipe! These biscuits are soft, buttery, and easy to make. Highly recommend serving them warm, filled with cream cheese and jam. Perfect for tea-time, and they freeze super well!
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About these gluten-free biscuits
Homemade Gluten-free scones are amazing, buttery, tender, and perfectly flaky with golden edges and a soft crumb. They have a British style, and they’re delicious. If you are looking for more small-bite ideas, here is the link to these madeleines, which are also classic for tea time.
The bakery-style scones are perfect for tea time, as a snack or for brunch. Highly recommend serving them warm with cream cheese and jam, but you can also fill them with savoury toppings, like jam and cheese. The small bakes freeze wonderfully! You can make them ahead, and when ready to serve, reheat in the oven. Also, you can freeze the batter before baking and bake directly from frozen.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: cooled, diced unsalted butter.
- Milk: whole milk for best flavour and consistency.
- Sugar: white granulated sugar.
- Egg: room temperature eggs are better.
How to make Gluten-Free Basic Scones (bakery-style)
Place gluten-free all-purpose flour, sugar, salt and baking powder in a large bowl. Add cooled diced butter and rub with your finger until crumbs form.
In another bowl, mix the egg with the milk. Add to the butter mixture and mix, but don’t overmix the dough!
Let rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough on a lightly floured (GF flour) counter with about 2 cm thickness. Cut out the biscuits with a round cutter and repeat the process with the remaining dough.
Place the scones on the baking sheet, brush them with cream, and sprinkle with powdered sugar.
Bake for 12 minutes or until golden brown. Let cool before removing.
Serve warm and highly recommend filling with cream cheese and jam.
Storing
Store scones in an airtight container at room temperature or in the refrigerator.
Can I freeze scones? Yes, they freeze very well. You can freeze the dough and bake directly from frozen, or freeze baked scones. To reheat them, bake in a medium oven for about 10 minutes.
Tips for perfect scones
- Use cold butter.
- Don’t overwork the dough if you want fluffy and tender scones.
- Check that the baking powder is not expired.
- Chill the dough before baking for the best results.
- Brush the scones with cream and sprinkle with coarse sugar.
- Be sure your oven is fully preheated if you want your scones to rise.
Serving options:
Here are some ideas to serve your tea-time treats. Always best warm.
- Plain: Serve the biscuits plain, and leave them as they are; they are delicious too.
- Cream cheese: Spread your scones with cream cheese.
- Jam: classic for tea time; choose your best flavour.
- Blueberry compote: Here is a link to a great blueberry compote recipe.
- Cream: whipped cream is a delicious topping.
- Savoury fillings: cheese and jam. Salmon.
For more GF afternoon snack recipes
- Madeleines
- Alfajores (sandwich cookie with dulce de leche)
- Lemon Ricotta Cookies
- Almond Thumbprint Cookies
Classic Scones Recipe (Gluten-Free)
Ingredients
- 3 cups gluten-free all-purpose flour
- ½ cup granulated sugar
- 5 teaspoons baking powder
- Pinch of salt
- ¾ cup unsalted butter, cooled
- 1 cup milk
- 1 egg, beaten
- Cream, to brush
- Powdered sugar, to sprinkle the scones
Instructions
- In a large bowl, place gluten-free all-purpose flour, sugar, salt, and baking powder. Add cooled diced butter and rub with your finger until crumbs form.
- In another bowl, mix the egg with the milk. Add to the butter mixture and mix.
- Let rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll out the dough on a lightly floured (GF flour) counter to a thickness of about 2 cm. Cut out the biscuits with a round cutter and repeat the process with the remaining dough.
- Place the scones on the baking sheet, brush them with cream, and sprinkle with powdered sugar.
- Bake for 12 minutes or until golden brown. Let cool before removing.
- Serve warm and fill with cream cheese and jam.