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Nothing beats fresh, warm Gluten Free Scones when it comes to an afternoon tea. And whether you like plain scones or fruit scones, this gluten free bake is the ideal treat to serve up with cream and jam. Plus this is the easiest scone recipe ever!

easy gluten free scones served with clotted cream and then jam
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Gluten free scones are a classic British bake, usually served up as part of a gluten free afternoon tea or a cream tea with clotted cream and jam.

Of course, being from North Devon I firmly believe it should be cream before jam – but I don’t mind if you serve up fruit scones or plain scones.

This easy gluten free scone recipe only uses a few ingredients and is perfect for beginners.

Try serving them up alongside other classic British bakes like my Gluten Free Victoria Sponge, Gluten Free Carrot Cake or Battenberg Cake.

And of course if you want a savoury version check out my Gluten Free Cheese Scones or my Chilli Cheese Scones too.

Why make this scone recipe?

Scones are a traditional British bake – similar to American biscuits – and something I think every baker should try.

They’re kind of like a cross between bread and cake – and just because you are on a gluten free diet doesn’t mean you should miss out!

  • 100% gluten Free – Why miss out on the foods you love because you have coeliac disease? It’s easy to make scones gluten free.
  • Just 7 ingredients – You don’t need any complicated ingredients to make these gluten free scones, just a few storecupboard basics.
  • Perfect for beginners – Scones are such an easy bake, anyone can make them, even if you’re new to baking. They’re great for making with kids.
  • Make ahead – These scones are simple to make ahead of time and you can freeze them if you want to prepare them in advance.
  • Plain or Fruit – Scones are such a versatile bake. You can enjoy them plain with their slight hint of sweetness or add dried fruits like raisins and sultanas.
  • Dairy Free Option – Check out my substitutions below to make gluten and dairy free scones everyone can enjoy.

This recipe is for plain scones with an option to turn them into fruit scones if you prefer. Or why not make a batch of both!?

easy gluten free scones recipe

Ingredients and Substitutions

There’s a full printable recipe card below, but to give you an idea how easy these are to make, I’ll share the ingredients here too.

To make this easy gluten free scones recipe you will need:

  • Gluten Free Self-Raising Flour – any shop-bought gluten free flour blend which is self-raising will work here. If you don’t have self-raising flour, you can add 1 tsp of baking powder per 100g of gluten free plain flour or all purpose gluten free flour instead.
  • Caster Sugar – Any US readers, you’ll want to use a baker’s or superfine sugar for this recipe. Not a lot of sugar is used but it gives the scones a very slight sweetness.
  • Unsalted Butter – Make sure the butter is cold when adding it to the scone mix, otherwise you won’t be able to easily rub it into the flour. For a dairy free recipe you could use a hard, vegan margarine instead.
  • Egg – I use egg in my scones, though I know some recipes don’t. I just find it helps with the texture and creates a softer scone.
  • Milk – I add milk to the scone mixture as well as using it to brush the tops of my scones. For dairy free scones you can use dairy free milk like almond or soya milk.
  • Baking Powder – Most baking powders nowadays are gluten free but always double check, as some still aren’t. Even with self-raising flour you need to add extra gluten free baking powder for a good rise.
  • Xanthan Gum – You can omit this if you don’t want to use it, but you will find your scones will be a lot crumblier. It also makes the dough little easier to work with.
  • Dried Fruit – If you’re making fruit scones, you will need raisins, sultanas or a mix of both to add to the scone mix. Currants would also work.
easy gluten free scones served with clotted cream and then jam


Want to try something a little bit different using this scone recipe as a base? Here are a few ideas you could try…

  • Blueberry Scones – try adding a handful or two of blueberries to your mixture for fruity bursts throughout your blueberry scones.
  • Chocolate Chips – Chocolate makes everything better in my eyes, so why not switch the dried fruit for chocolate to make chocolate chip scones?
  • Lemon Scones – Add some lemon zest to the scone mixture for a subtle but delicious citrus taste. Orange zest would also work well.

How to make gluten free scones

The full method is in the recipe card below but I’ll detail the steps here for you along with a step-by-step video to guide you.

Watch how to make gluten free scones in my video tutorial:

First, rub the butter and dry ingredients together, a little like you would if making gluten free pastry or a gluten free crumble topping.

Then add the milk and egg, bringing the mixture together into a sticky dough.

Once you have your dough you can roll it out, cut your scones and bake them on a lined baking sheet – it’s really that simple.

To make fruit scones, add the dried fruit such as sultanas or raisins to the dough before rolling it out, ensuring the fruit is mixed through evenly.

Don’t forget to brush the tops with some extra milk for a lovely golden top too.

Top tips for making the best gluten free scones

Before we get started, here are a few final tips for scone recipe success.

Firstly, don’t forget to brush them with milk so they get a gorgeous, golden top.

Secondly, don’t overwork the mixture – you want the scones to look rustic and over-kneading will stop them rising as well. They will also look very smooth.

I’ve got lots of other top tips in the FAQs below so make sure you check them out if you’ve never made scones before.

easy gluten free scones served with clotted cream and then jam

How to serve gluten free scones

Because scones are so plain they are very adaptable and perfect for serving up at any occasion.

My favourite ways to serve these gluten free scones are:

  • As a cream tea – Serve the scones warm with clotted cream and strawberry jam for a traditional cream tea.
  • Honey cream tea – Switch the jam for honey for a delicious honey cream tea – the combination of honey and cream works so well.
  • Simply buttered – Slather the warm scones with butter and let it melt into them for a simple and tasty treat.
  • Afternoon tea spread – Plate up your scones with some other treats for an afternoon tea – my gluten free sausages rolls and gluten free marble cake work brilliantly for this.

If you have another way you love to eat your gluten free scones, please do share it in the comments at the bottom of this post.

easy gluten free scones served with clotted cream and then jam

Frequently Asked Questions

Here are some answers to frequently asked questions about my gluten free scones to help with your baking.

Are scones gluten free?

Traditionally scones are made with wheat flour so are not gluten free. However, this recipe is made using gluten free flour and is 100% gluten free and safe for people with coeliac disease.

Can you make these scones dairy free?

I use butter and milk in my recipe but it would be really easy to make these gluten and dairy free scones. Swap the butter for a hard, vegan margarine and then use a dairy free milk like almond milk, coconut milk or gluten free oat milk in the mixture and for brushing the tops. Nobody will know these gluten free scones are dairy free too!

Can you make scones with plain flour?

Yes, you can make scones with plain flour! I use self-raising gluten free flour in this recipe but it’s easy to use plain instead. Simply add 1 tsp of baking powder (make sure it’s gluten free!) per 100g of gluten free plain flour.

Can you make gluten free scones without xanthan gum?

I would really recommend using xanthan gum when making gluten free scones. It really helps to replicate the texture of the gluten and without it, your scones will be very crumbly. You may also find the dough quite difficult to roll and handle.

How do I make gluten free scones go brown on top?

In this gluten free scones recipe I brush the tops with a little milk before baking them.
This helps them to go a lovely golden brown colour – you can sprinkle some sugar on top too if you like.
Some people brush scones with beaten egg but I prefer milk as it browns them without giving an eggy taste.

Do gluten free scones rise?

Gluten free scones don’t rise as much as ‘normal’ scones do.
That’s why it’s important to make sure you don’t roll the dough too thin. 
Instead, roll the dough out to around 5cm and you’ll have lovely thick scones to start with.
Often if your scones are too flat, you’ve either over-worked the mixture or rolled them too thin to start off with.

How to store gluten free scones

When making these gluten free scones, allow them to cool completely on a wire rack before storing them.
Then pop them in an airtight container for 3-5 days, and refresh them in the oven or microwave before serving. Alternatively you can freeze them.

Can you freeze gluten free scones?

These gluten free scones are very easy to cook as a big batch and then freeze.
If you want to, you can freeze them ahead of time and then defrost them and warm them through before serving.
I’d always recommend serving gluten free scones warm as it helps with the texture and makes them taste loads better too!

Should a cream tea have cream or jam first?

As I’m from Devon, it is my opinion that the only way to make a cream tea is with the cream first, jam on top. However, if you ask someone from Cornwall, they would tell you the opposite. So the jury is out on that one.
I think the clotted cream essentially is like the ‘butter’ – and you wouldn’t put butter on toast before jam, right? As long as you enjoy your cream tea, I will bite my tongue and say through gritted teeth that it doesn’t *really* matter which way you do it.

This recipe is for plain or gluten free scones with fruit but you can also make my gluten free cheese scones if you prefer a savoury option.

This makes around 12 scones and they’re best eaten fresh. And in my eyes this really is the best gluten free scones recipe.

You can freeze them and freshen in the microwave though, so don’t worry if you’re the only gluten free person in the house!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review to let others know you loved it too! It would mean the world to me and really helps support my website.

easy gluten free scones served with clotted cream and then jam
4.43 from 307 votes

Gluten Free Scones (Plain or Fruit)

By: Sarah Howells
A simple gluten free scone recipe to enjoy on the side. Perfect for a gluten free cream tea. This easy scones recipe has an option for both plain and fruit scones.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 scones


  • 300 g gluten free self-raising flour, (see notes for plain flour)
  • 50 g golden caster sugar
  • 50 g unsalted butter, (cut into cubes)
  • 1 large egg
  • 100 ml semi-skimmed milk, (plus extra for brushing)
  • 1.5 tsp baking powder
  • 1/2 tsp xanthan gum

For fruit scones (optional)

  • 85 g raisins or sultanas


  • Preheat the oven to 200C / Fan 180C / Gas Mark 6 and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
  • Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xanthan gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
  • Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. If making fruit scones, add the raisins/sultanas here so they are mixed through. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
  • Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 5cm thick.
  • Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again – don't keep kneading in between, it doesn't matter if they're a bit rustic!
  • Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.



  • To make these gluten free scones with gluten free plain flour, simply add 3 tsp of baking powder (that's 1 tsp per 100g of flour if you're scaling the recipe up or down) to the plain gluten free flour and mix well.
  • The scones will keep for 2-3 days in an airtight container. If not eating fresh from the oven, I recommend giving them a 10-second blast in the microwave before serving. These can also be frozen.


Serving: 12scones | Calories: 203kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 372mg | Fiber: 1g | Sugar: 16g
Like this recipe? Rate and comment below!
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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Recipe Rating


  1. I made these using very cold nutlex margarine and woolworths home brand flour, they tasted just like real scones. I was so excited. I have been a coeliac for over 25 years and these are the best. thank you

  2. Definitely the best gluten free recipe I have tried. I made them with Free flour, rice milk, stevia sweetener and kept the egg. They’re tasty and not a bit dry like most GF scones can be. Thank you!

  3. W hat did I do wrong? Although very nice I only managed to get 5 and a small one from my mix