Looking to make gluten-free scones! This gluten-free scone recipe can produce all sorts of scone varieties and flavors. It’s a tried-and-true recipe that creates flaky, light and flavorful bakery-style scones every time!

Grating the butter and adding sour cream are the secret tricks to the BEST gluten-free scones you’ll ever make! Check out this blog post for all the tips.

a close-up of a gluten-free scone with icing


 

Ready to make incredible scones that also happen to be gluten-free?

This gluten-free scone recipe is what I consider a master scone recipe. You can easily tailor it with your favorite mix-ins or glazes to create gluten-free blueberry scones, gluten-free chocolate chip scones, and even savory baked scones.

No matter which variation you choose, you’ll get amazing scones every time.

Sour cream, baking powder, and high-quality gluten-free flour blends make this recipe unbeatable. (No dry, bland scones here!)

Table of Contents

What Are Scones?

Before we dive into this master gluten-free scone recipe, let’s cover the basics. What are scones?

Well, it depends where you live!

British scones are most comparable to what we call biscuits in America. They’re usually less sweet and are topped with butter or jam. In contrast, traditional scones in America are usually sweeter (or savory) and don’t require toppings because they’re more rich and flavorful on their own.

In some parts of the U.S. (like Utah), scones are deep-fried dough that is more similar to Indian fry bread. These scones are light and puffy, and usually topped with powdered sugar, honey, or jam.

This scones recipe is for traditional American scones—the kind that are light and fluffy on the inside, with a crisp exterior and rich, sweet (or savory) interior.

For another gluten-free treat try this gluten-free baked donut recipe!

Video: Watch how to make them!

a variety of gluten-free scones on a plate

Why You’ll Love This Recipe

  • Light and flaky
  • Moist crumb
  • Can be customized
  • Consistent rise
  • Made with basic ingredients
  • Easy to make

Ingredients You’ll Need

Here are some of the ingredients that make this such a great recipe!

gluten-free scone ingredients on a countertop
  • Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
  • Baking powder: A full tablespoon of baking powder helps gluten-free scones rise properly and turn out light and fluffy. 
  • Sour cream: Sour cream gives these scones richness, but also helps them hold their shape during baking. 
  • Frozen grated butter: Frozen grated butter is KEY to creating light, flaky, buttery scones. The cold butter and flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges!
  • Vanilla extract: Be sure to choose high-quality, real vanilla extract for your sweet scones (omit for savory scones).
  • Sugar: Sweet scones call for 1/4 cup of sugar, while savory scones call for 1 tablespoon.
  • Mix-ins: Add any mix-ins like chocolate chips, nuts or blueberries that you like! The possibilities are endless. You can use up to 1/2 cup of any mix-in.
Cheese scones on a baking tray with parchment paper

You also might like these recipes for gluten-free blueberry scones, gluten-free chocolate chip scones and gluten-free cheese scones.

How to Make Gluten-Free Scones

Make the Scones

Dry ingredients in a bowl, then grated butter mixed in
  • In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder and salt. 
  • Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
Sour cream and egg in a bowl, then mixed in with dry ingredients
  • Stir in the mix-ins to the flour mixture until evenly distributed. In a separate bowl, whisk together the wet ingredients, including sour cream, egg and vanilla. 
Scone dough in a bowl and scone dough wrapped in plastic wrap
  • Using a rubber spatula, stir the sour cream mixture into the dry mixture until no dry bits of flour remain. 
  • Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the parchment paper.
  • Clean and wet your hands again, then pat the dough to form a 6-inch round that is 1-inch thick. Wrap the dough tightly in plastic and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
Unbaked scones on a tray and baked scones on a tray
  • Preheat the oven to 500F. Line a baking tray with a silicone mat or parchment paper. 
  • After 30 minutes take the dough out of the fridge. Spray a sharp knife with vegetable oil and cut the dough on a floured surface into 6 equal triangle scone shapes. Arrange the scones on the prepared cookie sheet. Sprinkle with coarse sugar if desired. 
  • Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
  • Transfer the scones from the baking sheet to a wire rack and let cool for 20 minutes, until the scones reach room temperature.

Make the Glaze (if desired)

  • Whisk all glaze ingredients in a large bowl, including powdered sugar, 2 tablespoons milk or cream, vanilla extract, and pinch of salt.
  • Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more powdered sugar.
  • Top the scones with the glaze.
a hand picking up a gluten-free scone

Gluten-Free Scone Variations

There are so many ways to customize this gluten-free scones recipe! You can add a glaze to the tops of the scones, add mix-ins, make them sweet, or savory.

Here are some of my favorite ways to switch up these delicious gluten free scones.

Chocolate Chip Scones

  • Add ⅓ cup mini chocolate chips
  • Top with coarse sugar

Blueberry Scones

  • Add ½ cup blueberries
  • Top with glaze after baking made with
    • 1 cup powdered sugar
    • 2–3 Tablespoons milk or heavy cream
    • 1/2 teaspoon pure vanilla extract
    • Pinch of salt
      • Whisk the powdered sugar, 2 tablespoons milk or cream, vanilla extract and pinch of salt together. Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more powdered sugar.

Raspberry Scones

  • Add ½ cup raspberries 
  • Top with glaze above

Cheese Scones

  • Omit the vanilla
  • Reduce sugar to 1 tablespoon
  • Add 1 cup sharp cheddar cheese 
  • Top with garlic chive butter AFTER baking

Chive Butter

  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh chives
  • ¼ teaspoon garlic powder
    • Whisk the garlic chive butter ingredients together. Brush the tops of each scone with the butter after baking. 
blueberry scones stacked on top of each other on a countertop

Storage Instructions

Gluten-free scones are best eaten the day they are baked, but they can be stored in an airtight container for up to two days.

FAQ

What is the secret of making good scones?

The secret to incredible gluten-free scones is to use frozen grated butter, sour cream, and baking powder. This will result in flaky, rich scones with a perfect rise.

Why do scones need eggs?

Eggs help the scones dough bind together, creating lift and structure while baking. It also adds a richer, deeper flavor to the scones.

Why are my scones not light and fluffy?

Your scones may not be light and fluffy because you didn’t use enough baking powder, you overworked the dough, or you put the scones in the oven before it was at the right temperature.

variations of gluten-free scones on a plate

Gluten-Free Scones Expert Tips & Tricks

  • Recipe variation: You can add any mix-ins you like to this recipe. Add 1/3-1/2 cup of your favorite ingredients such as chocolate chips, berries, nuts, dried fruit and more!
  • Rest the dough: Resting the dough for 30 minutes before baking allows the gluten-free flour to hydrate, since gluten-free flour takes longer than regular flour to absorb moisture. I also use this trick in my gluten-free chocolate chip cookies!

More Gluten-Free Recipes

I hope you love these gluten-free scones as much as we do! If you try this gluten-free scone recipe, be sure to leave me a comment/rating below. I’d love to hear from you!

variations of gluten-free scones on a plate
5 from 42 votes

Gluten-Free Scones (Endless Mix-Ins!)

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 scones
This gluten-free scone recipe can produce all sorts of scone varieties and flavors. It’s a tried-and-true recipe that creates flaky, light and flavorful bakery-style scones every time!

Video

Ingredients

  • 1 ½ cups gluten-free 1:1 baking flour 240 grams
  • ¼ cup granulated sugar 50 grams
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter frozen, 113 grams
  • ⅓-½ cup mix-ins of choice chocolate chips, berries, nuts, dried fruit
  • cup sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract omit for savory scones
  • Coarse sugar for topping

Instructions 

  • In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
  • Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
  • Stir in the mix-ins to the flour mixture until evenly distributed. In a separate bowl, whisk together the sour cream, egg and vanilla until combined.
  • Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain.
  • Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the plastic wrap. Clean and wet your hands again then pat the dough to form a 6-inch round that is 1-inch thick. Wrap the dough tightly in plastic and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
  • Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
  • After 30 minutes take the dough out of the fridge. Spray a sharp knife with vegetable oil and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar if desired.
  • Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
  • Remove from the oven. Transfer the scones to a cooling rack and let cool for 20 minutes before serving. Enjoy!

Notes

Ingredient Notes
  • Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
  • Sour cream: Sour cream gives these scones richness, but also helps them hold their shape during baking. 
  • Frozen grated butter: Frozen grated butter is KEY to creating light, flaky, buttery scones. The cold butter and flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges!
Recipe Notes
  • Recipe variation: You can add any mix-ins you like to this recipe. Add ⅓-1/2 cup of your favorite ingredients such as chocolate chips, berries, nuts, dried fruit and more!
  • Rest the dough: Resting the dough for 30 minutes before baking allows the gluten-free flour to hydrate, since gluten-free flour takes longer than regular flour to absorb moisture. 

Nutrition

Calories: 352kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 340mg | Potassium: 361mg | Fiber: 2g | Sugar: 10g | Vitamin A: 665IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I made raisin scones for my daughter who is gluten-free and I added orange rind to the dough and orange juice to make the icing sugar glaze. Delicious.

    1. Yum! Those mix-ins sound great, Mary Lou! Thank you for coming back and letting us know how your scones turned out.

  2. 5 stars
    These are great scones, period (not just “good for gluten free”). I have made these several times now, as written and with various substitutes (maple syrup, nondairy yogurt…) all fantastic. Fresh blueberry, cranberry orange, apricot ginger. BUT I am dying to know, what is the risk of chilling the dough longer than 30 minutes? Would love to be able to mix these the night before…

    1. 5 stars
      I refrigerated the dough for 30 minutes, then shaped into a 6″ circle. on a parchment lined baking tray, cut into 6 wedges and froze overnight. I baked them for 27 minutes at 425 directly from frozen. I bake all my scones from frozen and they come out great

  3. 5 stars
    I’ve made these several times for both gf and non-gf folks, and they’ve been a hit. Most of the time I use a thick yogurt because it’s what I have on hand, and I up the mix ins a bit to about 3/4 c due to person preference – choc chips and dried cherries are a favorite combo.

    I’ve also made them into 8 smaller scones depending on what I need for the event.

  4. 5 stars
    Finally a legit gluten free recipe that I absolutely enjoyed. Really loved how the scones turned out. I add chocolate chips and served the scones with strawberry compote. Thank you!

    1. That combination of chocolate chips and strawberry compote sounds delicious! I’m glad you like the recipe.

    2. 5 stars
      I make regular blueberry scones all the time. I own a bakery and figured I would try them out! OMG, was I surprised! They were awesome. I would have never known they were gluten free. I think its the 1:1 flour. I will be making these in the bakery, as we currently have no gluten free items. Where can I get more recipes like this? Thank you.

  5. 5 stars
    New to gluten free baking. Trying some things out to be able to give to gluten free friends. I used Namaste flour and semi sweet choc chips for my mix ins. These turned out beautifully! I have a similar (not gluten free) recipe with sourdough, and the texture and flavor of these came out much more similar than I thought would be possible.

    Thank you for the recipe!

  6. 5 stars
    The hit of the brunch!- super tasty! I love the versatility. I made blueberry lemon, using dried blueberries and lemon zest, lemon extract instead of vanilla extract, and squeezed the lemon juice to mix in the glaze. Good thing I made a double batch!
    Next up: cranberry orange!
    (Note: favorite GF flours for newbies from a mom cooking for kids: buckwheat, oat, sorghum. Get some xantham gum unless you use a mix that contains it. It helps things behave like basic white flour in recipes).

  7. 5 stars
    I’m new to gluten free baking. So glad to find this website. The scones turned out wonderful. Could barely tell the difference.

  8. 5 stars
    Wow! These were perfect! Added in blueberries. Topped with mascarpone cheese since it’s similar to clotted cream!

  9. The best! Gluten free or otherwise…needed lactose free so used almond milk…
    Craisins soaked in oj and steamed in micro to plump. Zest of whole orange in batter and fresh orange juice in powdered sugar for glaze! Realllly great!

  10. I try to avoid sugar but I know it does certain things that are critical for baking. Any idea what monk fruit would do in this recipe?

    1. Sugar does help with the structure of many baked goods. For these it’s just 1/4 cup of sugar so I think monk fruit will work. I haven’t experimented with it myself so I can’t say for sure!

    1. I haven’t tried that myself but I think that should work! Let me know how it goes if you try it.

  11. Is there a good substitute for sour cream? My mom is lactose free. Would lactose-free yogurt work?

    1. Lactose-free yogurt is a great option to use in place of sour cream. Let me know how they turn out for you if you try it!

      1. If I were making almond scones, how much almond extract would you use? Would you replace the vanilla extract, or use some combination? Thanks! Can’t wait to make these!

        1. Almond scones sound delicious! I would personally keep the vanilla and add 1/2 teaspoon almond extract. I would add a little (like 1/4 teaspoon) almond extract to a glaze and top them with sliced almonds as well. A little goes a long way with almond extract as you probably know. Let me know how they turn out!

        2. 5 stars
          I refrigerated the dough for 30 minutes, then shaped into a 6″ circle. on a parchment lined baking tray, cut into 6 wedges and froze overnight. I baked them for 27 minutes at 425 directly from frozen. I bake all my scones from frozen and they come out great

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