Erin’s Recipe Rundown
Texture: Light and flaky with moist interiors and crisp golden-brown edges. Top with sanding sugar for a little more crunch!
Taste: Buttery and extra rich from the sour cream. Add any flavors/mix-ins you like.
Ease: So easy to make! Great beginner recipe.
Top Tips: Use frozen grated butter! Also freeze the dough for 15 minutes before slicing/baking for extra flaky scones.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! This is my go-to scone base recipe and we love to make different varieties!
xoxo erin
Featured Comment
From Christina: “I made these yesterday for a Mother’s Day High Tea, and they were fabulous! I was leery as so often gluten-free baked goods turn out so so, but these were scrumptious! Flaky on the outside and moist on the inside. Followed the recipe exactly minus any add-ins as I was serving them with whipped honey butter and blueberry compote. I will definitely be making these again and again!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Scones
- Gluten-Free Scone Variations
- Storage, Make-Ahead and Freezing Instructions
- Can I make these scones dairy-free?
- Do I have to refrigerate the dough, then freeze it? Can I just skip straight to the freezer?
- Why do scones need eggs?
- More Gluten-Free Recipes
- Gluten-Free Scones (Endless Mix-Ins!) Recipe
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.
Ingredients You’ll Need
Here are a few notes on the key ingredients you’ll need to make these gluten-free scones. Jump to the recipe for the exact measurements.
- Gluten-Free Flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. I recommend King Arthur Flour Gluten-Free Measure-For-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- 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/Sugar: Sweet scones call for 1/4 cup of sugar and vanilla, while savory scones call for 1 tablespoon of sugar and no vanilla.
- 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.
You also might like these recipes for gluten-free blueberry scones, gluten-free strawberry scones, gluten-free chocolate chip scones and gluten-free cheese scones.
How to Make Gluten-Free Scones
Here’s a basic run-through of how to make this gluten-free scone recipe. You can find the full instructions in the recipe card below.
- Dry ingredients: Whisk them all together.
- Butter: Grate the frozen butter then mix it into the dry ingredients using a fork
- Sour cream/egg: Whisk the egg and add the sour cream and egg to the dry ingredients. Mix to combine. Note that the dough might look dry- this is normal and the dough will continue to hydrate in the fridge.
- Refrigerate: Wrap the dough in plastic wrap and refrigerate for 20-30 minutes, then place in the freezer for 15 minutes (or longer!) before baking.
- Preheat the oven: You’ll preheat the oven to 500°F, then immediately turn the temperature down to 425°F when you put the scones in the oven. The hot oven helps the scones to rise quickly.
- Bake until golden brown! Cool before topping with any glaze.
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: Add ⅓ cup mini chocolate chips. Top with sparkling sugar.
- Blueberry Lemon: Add the zest and juice of 1 lemon and 1/2 cup blueberries. Top with a glaze made of 1 cup powdered sugar whisked together with 1 tablespoon lemon juice.
- Raspberry White Chocolate: Add 1/4 cup white chocolate chips and 1/3 cup raspberries (break them up slightly).
- Cheese: Omit the vanilla and reduce sugar to 1 tablespoon. Mix in 1 cup sharp cheddar cheese. Top with garlic chive butter after baking
Storage, Make-Ahead and Freezing Instructions
Storage: 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.
Make-Ahead: After the dough has rested in the refrigerator for 20-30 minutes, you can freeze it for up to 5 days. Then slice and bake the scones directly from the freezer.
Freezing Instructions: Let the gluten-free scones cool completely, then wrap each one in plastic wrap. Put the wrapped scones in a freezer bag, squeeze out the air, and freeze them. To reheat, place the frozen scones in a preheated oven at 350°F for about 10 minutes.
Can I make these scones dairy-free?
Yes! I have successfully made these scones dairy-free using dairy-free sour cream.
Do I have to refrigerate the dough, then freeze it? Can I just skip straight to the freezer?
Once the dough is mixed together, you’ll form it into a ball and wrap it tightly with plastic wrap, then refrigerate for 20-30 minutes and freeze for 15 minutes. The time in the refrigerator serves a different purpose than the time in the freezer.
20-30 minutes in the refrigerator gives the gluten-free flour time to hydrate and absorb the moisture from the sour cream/egg. The 15 minutes in the freezer allows the butter to solidify so it creates those light pockets of air once the scones hit the hot oven. Both are needed for the ideal gluten-free scone texture!
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.
More Gluten-Free Recipes
- Gluten-Free Muffins
- Gluten-Free Banana Bread
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Brownies
- Gluten-Free Vanilla Cake
Gluten-Free Scones (Endless Mix-Ins!)
Video
Ingredients
- 1 ½ cups (225g) gluten-free 1:1 baking flour
- ¼ cup (50g) granulated sugar reduce to 1 tablespoon for savory scones
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113g) butter frozen
- ⅓-½ cup mix-ins of choice chocolate chips, berries, nuts, dried fruit
- ⅔ cup (160g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract omit for savory scones
- sparkling 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 the butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs.
- Stir the mix-ins into the flour mixture until evenly distributed.
- In a separate bowl, whisk together the sour cream, egg and *vanilla until well-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 wrap and refrigerate for 20-30 minutes. Then freeze for 15 minutes (or up to 5 days).
- Preheat the oven to 500°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- After 15 minutes (or up to 5 days), take the dough out of the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar, if desired.
- Place the scones in the oven, then immediately lower the oven temperature to 425°F. (You want the oven temperature to start hot so the scones turn golden brown as they cook through.) Bake for 12-14 minutes until golden brown.
- Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes before serving.
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 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.
Hi there. I made these yesterday and they flattened a little at first but then baked okay. Do you know what might have caused that? The dough seemed a little wet so maybe not enough flour. I used Bob’s red mill that I measured by cups and not grams. They still taste amazing!
Hi Ashley, we’re glad you enjoyed the flavor! Did you use frozen grated butter and refrigerate/freeze the dough before baking? If it wasn’t a temperature factor, then yes they may have needed a little more flour to set properly. Happy baking!
Ive just prepared the dough and will freeze it overnight to bake fresh tomorrow. The instructions say you can freeze for up to 5 days but nothing about the process for if it is frozen for more than 15 minutes. I was just wondering if I need to leave it out of the freezer for a bit before putting it in the oven? It smells amazing. I’m so excited to try them
Hi Ashlee, you can slice and bake the scones directly from the freezer. If they are too hard to work with, you can let them sit out for a short bit to soften. When baking from frozen, you may need to add a few minutes onto the baking time. We hope you enjoy the scones!
Thank you so much for your recipe! I loved the way these scones turned out. I have a friend who is allergic to gluten. I substituted Greek yogurt for the sour cream and added dried cranberries. They turned out flaky and puffy! This is a keeper for me! I hope you have a great week!
Hi Janet, we’re so glad you enjoyed the scones! Thank you for taking the time to share your experience with us. Have a great weekend and happy baking!
I made these Gf scones today for my daughter who is gf . I had one and couldn’t tell that it was gf , so light and flaky . I added cranberries . I cut the dough into 8 pieces , then froze it and it baked very well , delicious. Thank you for the recipe .
Cranberries sound like a delicious addition. We’re so glad you and your daughter enjoyed the scones! Thank you for your feedback!
Steps 7 and 9 seem contradictory…”at least 15 minutes” in step 7, then “after 30 minutes” in step 9…seems 30 minutes would be sensible to state in step 7 for adequate hydration of the flour? (I’m picky about how recipes are written LOL.)
Hi Rebecca, the dough just needs to be frozen for a minimum of 15 minutes. We will adjust the typo in step 9. Thank you for your question!
Little confused — recipe says put in fridge for 20 to 30 minutes and then freeze for 15 minutes. So far so good. But then it says after 30 minutes take dough from freezer and cut — do we freeze for 15 or 30 minutes if baking right away.
Hi MJ, sorry for the confusion! You just need to freeze the dough for 15 minutes, but it can stay in longer if you’d like. We will correct the typo. Thank you for your question!
Hi, so to clarify, we can either put dough in freezer for 15 mins OR 30 mins in freezer and then bake? It’s still confusing because it doesn’t seem like the recipe has been updated since the comment was posted on Aug 16th….which option is the best option for best results? 15 mins or 30 mins? Thank you.
Hi Jennifer, the dough just needs a minimum of 15 minutes in the freezer. You can freeze it longer (up to 5 days) if desired. We hope you enjoy the scones!
Can I use Monk fruit instead of sugar?
Hi Sara, we don’t bake with sugar substitutes ourselves so we can’t say how monk fruit would impact the recipe. Our readers sometimes share their own experiments with using sugar substitutes in the recipes so the comment section may have some helpful tips. If you decide to give it a try yourself, we’d love to hear how it goes!
Wow – it worked! And they are so good! I followed the directions exactly and they turned out crumbly and moist. I usually fail hard my first (and second and third) attempt at baking. Great instructions and totally doable recipe, even for a novice baker. I’d probably cut these into 8 next time instead of 6. I’m trying not to eat the entire batch at once.
Yay! We’re so glad you enjoyed the scones, Sara! We appreciate you taking the time to share your feedback with us. Happy baking!
I’m in the early phases of opening a French Macaron bakery and I’m constantly seeking gluten free recipes to add as fillers (macarons are gluten free) to keep my bakery gluten free. I personally can have gluten, so I can taste test recipes to compare. I made this scone recipe last week and I literally couldn’t tell they were gluten free and I completely sold out!! I’m making more this week, with the endless mix-in possibilities for the different seasons, these scones have made a spot in my permanent rotation. Thank you for taking the time to experiment through these recipes and sharing them us, as I’ve personally encountered so many people that rely on gluten free and they are always so very thankful to have tasty options! Next on my baking list is the gluten free chocolate cookies, I make Nutella stuffed chocolate stuffed cookies so I’m going to hybrid the two, I’ll report back!!
Hi Jessi, thank you for taking the time to share your experience with us! We appreciate your kind feedback and we’re so glad you enjoyed the scone recipe!
Hi there! These sound delicious. I plan to make them for 4 guests who need gf desserts. Is there no concern about using sour cream but no baking soda? Thanks, Helen.
Good question, Helen! Typically sour cream and baking soda are used together in bakes, but in this case, we’ve found the ingredients work really well together without the baking soda. You’ll still get the desired rise and texture using the recipe as is. We hope you and your guests enjoy the scones!
Making these a second time today! They turned out great the first time. I used Bobs Red Mill 1:1 flour and followed the recipe exactly.
Thanks for this recipe! Super simple and delicious 🙂
We’re so glad you loved the scones, Rachel! thanks for sharing with us!
OMG I just made these—- they turned out amazingly and taste delicious
( and I can eat gluten) you’d never know they are gf. Plan to make them again with strawberries and whip cream for dessert. Thanks so much for sharing
We’re so glad you enjoyed the scones, Tara! Strawberries and whip cream sound like delicious additions. Thanks for sharing!
I can’t wait to try this recipe, but I have a quick question. I always bake by using weight measurements instead of cups, and I use KAF gf flour. This recipe calls for 1.5 cups (240g) gluten-free 1:1 baking flour. 1.5 cups of KAF Measure for Measure Flour, weighs 180 grams. I’m not sure what weight I should use, because I think the additional 60 grams of KAF flour might make a difference in the outcome of the recipe. Any suggestions?
Hi Lynn, this is a very common question that comes up! We find that 1 cup of KAF weighs much closer to 160 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour. Traditional wheat flour is 120 grams/cup. Erin likes to make her recipes so they will turn out for both people using cup measurements and grams measurements. It is her way of doing it on this website (it’s consistent through all her recipes) even if it’s not the same as KAF. We hope this helps!
Just curious as to how you would make dairy free? Non-dairy yogurt and plant based butter? Wondering if anyone has had success with this.
Hi Gina, Erin has successfully made them using DF sour cream and butter. In the comments section there are some other positive reviews for using DF yogurt, etc. We hope this helps!
Could you sub sour cream for creme fraiche ?
Hi Joanna, typically creme fraiche and sour cream can be used as 1:1 substitutes for each other so it is worth a try. We’d love to hear how it goes! Thank you for your question.
I made these yesterday for a Mother’s Day High Tea, and they were fabulous! I was leery as so often gluten-free baked goods turn out so so, but these were scrumptious! Flaky on the outside and moist on the inside. Followed the recipe exactly minus any add-ins as I was serving them with whipped honey butter and blueberry compote. I will definitely be making these again and again!
Yay! We’re so glad these scones were a hit for your High Tea. The honey butter and blueberry compote additions sound delicious! Thanks for sharing your experience with us, Christina!