Easy Gluten Free Scones Recipe

Easy Gluten Free Scones Recipe

This easy gluten free scones recipe has a special place in my heart. It was the first recipe I created after my Celiac diagnosis that was both gluten free and mouth-wateringly awesome. It was my first gluten free success, I guess you could say!


gluten free scones with berries

I have made these gluten free scones hundreds of times now, some with berries, others with chocolate chips, others with a cinnamon-raisin swirl; it’s a gluten free recipe that is perfectly suited to any of these twists, and its light, moist, semi-sweet crumb makes it the ideal recipe for breakfast, tea or dessert.

What you add to this delicious scone recipe is up to you (or what you have on hand).

Soft & sweet gluten-free scones. This recipe is so quick and easy, it'll become your go-to breakfast! gfJules.com
gluten free basket of mini scones

Make mini scones with wild blueberries for tiny bites of yumminess at brunch!


As with many of my baking recipes, yogurt is a key ingredient for sustainable moisture, but it shouldn’t be overlooked for flavor as well. There is just no reason to use plain yogurt in a baking recipe! Take advantage of the opportunity to liven up your creations by experimenting with yogurt flavors (piña colada yogurt anyone?!), and try some of the great new coconut, almond or soy yogurts out there if you are avoiding dairy.

gluten free blueberry scones on mat

Whatever your twist, be sure to try this amazing recipe – you’ll wish you’d discovered it years ago! It has become my go-to breakfast-in-a-hurry recipe, as it takes only 5 minutes to whip it up and 10 minutes to bake. It almost takes all the fun out of our crazed morning routine of scrambling to get the kids to the bus stop on time! (Ok, even though breakfast is ready, my kids still somehow wind up racing to the corner with untied shoes and unzipped bookbags!).

This week scones made it into our routine with the addition of succulent fresh-picked white peaches. What will yours look like?


gluten free scones cu


Easy Gluten Free Scones Recipe

gluten free blueberry scones

5 from 4 reviews

  • Author:
  • Prep Time: 5 mins.
  • Cook Time: 10 mins.
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Breakfast


  • 2 cups gfJules™ All Purpose Flour
  • 1/4 cup granulated cane sugar
  • 2 tsp. gluten-free baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
  • 3/4 cup yogurt, dairy or non-dairy (So Delicious® coconut yogurt or Kite Hill® Artisan Almond Milk Yogurt)
  • 1/2 cup peeled and diced fresh peaches*, fresh or frozen berries; raisins; chopped nuts; chocolate chips; etc. OR for Cinnamon Swirl Scones, use 2 Tbs. melted butter (or non-dairy alternative) mixed with 1 tsp. cinnamon & 1 Tbs. brown sugar
  • cinnamon-sugar to sprinkle on the tops before baking


Preheat oven to 400°F.

Whisk together all dry ingredients in a large bottom bowl. Cut butter into the dry ingredients using a pastry cutter or two knives. Stir in the eggs (or vegan substitute) and yogurt. Gently fold in fruit, nuts, chocolate chips, etc., if using.

gluten free scones step-by-step process

Turn dough out onto a clean counter or pastry mat dusted with gfJules Flour so that the dough isn’t so sticky. Pat into a rectangle to a thickness of about ¾ – 1 inch. The diameter of the dough should be approximately 7 inches across.

If making Cinnamon Swirl Scones, melt butter in a small bowl and stir in cinnamon and brown sugar. Spread on top of the rectangle of dough, then gently fold the rectangle over itself, so that the butter-cinnamon-sugar mixture is in the middle of the dough. Gently pat the rectangle out again so that it is 1 inch thick.

Cut into triangles with a bench scraper or butter knife. Place onto a parchment-lined baking sheet and brush the tops with butter or non-dairy substitute or milk of choice and sprinkle with a pre-made cinnamon and sugar mixture, if you like.

gluten free scones doubled

This recipe is easily doubled.

Bake for 8-10 minutes, just until the tops are lightly browned and it resists a gentle finger pressing down on top of a scone. There shouldn’t be any uncooked parts of the dough peeking through, but be careful not to overcook!

(*Note: if using fresh cut fruit like peaches, the dough will be much wetter and more difficult to pat out and cut – if the dough is very wet, simply dollop large spoonfuls of dough onto the parchment-lined baking sheet for “drop biscuit” scones. Bake as directed above.)

Makes approximately 8 scones.

gluten free scones - apple cinnamon

Cinnamon Swirl Gluten Free Scones

I hope you love this recipe as much as we do! 

Pin it for later!

These gluten free scones are delicious and versatile (think berries, chocolate chips and more!)

I've made these gluten free scones hundreds of times now, with berries, chocolate chips, cinnamon & raisins. But ALWAYS with my never-gritty gfJules Flour!

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87 thoughts on “Easy Gluten Free Scones Recipe

  1. Hi Jules! Just bought your flour for the very time, and I’m really looking forward to it! Have a lot of gluten-sensitive/celiacs in our family and friends circle.

    I have two questions for you:
    1) I’m planning to make these ahead of a brunch for the weekend. Have you ever frozen them before baking for a few days, then baking the morning of?
    2) Do you have tips when making the mini scones? I think those will be great, but I wasn’t sure how you cut them, if you changed the temprerature/cooking time, etc. I’m a scone novice!

    Thanks in advance for your advice!

  2. Super moist (for scones) which I love. Can’t do that with a dry rice-flour like you buy at the store. Thanks for this great, easy, quick recipe that my family loves!

    • Hi Ann,
      You could try it but my gfJules Pizza Mix is savory, since it includes garlic and oregano. The texture will also be somewhat different, but making savory cheese scones could be quite yummy!

    • Thank you so much for this recipe! I just got my first bag of your all purpose flour, and I used this recipe to make cranberry orange scones. I was so impressed by the texture and moisture of the end product. Most other flours I have tried made dry, crumbly pastries that I just threw away. This is my new go to!

      • That’s so wonderful to hear, Alicia! And exactly the results I would have hoped for! It’s hard to believe gluten free flour blends could all be so different, but they are – I’m so happy to know you’ve found the one that works! May all your baking be happy from here on out!

    • Sure thing, Lynn. Either way. The are yeast-free so they only rely on the baking powder/soda for rising in the oven. You could freeze the dough and then bake later or bake, allow to cool, then freeze.

  3. This recipe sounds great and I’m dying to try it. I like savory scones (bacon, cheddar, chives). Can I just add them to this recipe instead of fruit (I’ll try the fruit at some point too but my husband doesn’t like fruit ones as much)? Would I need any changes to the recipe to account for the changes?

    • Hi Carol, adding those savory mix-ins would be delicious! There shouldn’t need to be any recipe modifications made. Just enjoy!!!

      • Another question. I’m finally getting around to making these and adding the cheddar, bacon, chives instead of fruit in order to make them a savory scone but just realized I don’t have any yogurt in the house. Is there any way to substitute heavy whipping cream, which I do have in my fridge? If so, how much would I use for the substitute? Thanks Jules!!

        • Hi Carol, not sure if you’ve already tried the recipe with the heavy whipping cream or not, but I’d love to know how they turned out if you gave it a go! I imagine it would be a fairly 1:1 exchange for that ingredient, but I haven’t tried it myself. I have used sour cream with success in place of the yogurt, though.

          • Hi Jules. I did indeed try the recipe with the heavy whipping cream. I am over the moon about the scones!! I had tried them before with a different flour, before finding yours, and they were kind of gritty and not so great. The ones I made yesterday were absolutely amazing! They smelled so good that my husband wanted to try them even after being full from dinner. We ate them warm with a little butter on them and could have eaten them all (but didn’t).

            I doubled the recipe but used only 4 teaspoons of sugar, substituted the heavy whipping cream (added an additional 2 tablespoons after doubling). Instead of fruit I used a pound of bacon, 1/3 cup of freeze dried chives (didn’t have any fresh), and 2 cups of grated cheddar. We ended up having them for breakfast again this morning and my husband is absolutely loving them and keeps saying how delicious they are. Try them savory Jules!!

          • I’m SO happy to know it worked well, and SO well!!! Thank you so much for coming back to tell me how it went. The flour you use does make a huge difference. So glad it paid off for you in this recipe! May all your baking be happy!

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  5. Looks like a great recipe and I will try it soon. Thank you.
    Please could you post the nutritional values? That would be so helpful to those who need to pay attention to them.
    Many thanks!

    • Hi Bea, I’m so glad the recipes look good to you! I wish I could post nutritionals for my recipes as well, but I’m the only one behind the website and the recipes so it’s just too much for me to have to also run them all through a nutritional program. I can tell you though, that there is nutritional breakdown on my gfJules Flour on the product page, so you could add it to a nutritional calculator for recipes you’re interested in. Hope that helps!

  6. Excited to to try this mix! Is there an expiration date? I received the mix 2 months ago, want to make sure it’s still good? Thanks!

    • Hi Laura, there should be a date on the back of the bag or the bottom of the can (depending on which size you ordered). That is the “best by” date. You should still have plenty of time; my flour best by date is 18 months from date of production and we produce often. Enjoy the flour and happy baking!

    • Thanks Alisa, it’s one of my oldest and most favorite recipe – it’s so versatile! Hope you get to try it sometime!

  7. I have been on a serious scone kick lately – made three batches for a brunch last weekend and we enjoyed the leftovers all week…

    these SO need to be my next batch – I’m thinking THIS weekend… 🙂

    • My life can pretty much be described as one giant scone kick since I developed this recipe. It’s so darn easy and delicious no matter what you toss in. I hope you love it too!

    • It is! I only use non-dairy yogurt in my baking so I’ve tried them all. The coconut adds a lovely rich flavor. MMMMmmmm – and the yogurt is great for moisture. A winning combo!

  8. Was very excited when I found this recipe! I can’t have dairy or gluten (among other things), so I subbed with an egg replacer and coconut milk yogurt (raspberry). I noticed that after 10 minutes they weren’t quite “done.” Still too squishy and doughy. An extra 5 minutes didn’t change much. They felt under-baked but I didn’t want to risk ruining the recipe by over baking, so I took them out of the oven. My oven temperature and thermometer are correct. Know of anything I might have done that would cause that kind of texture?

    • Hi Annie – You were using my gfJules Flour, right? What egg replacer did you use? I like flaxseed meal and water in this recipe. The coconut milk yogurt should have been fine; I use that all the time. If it happens again, you can always cover with foil and keep baking. Also, space them out on the cookie sheet a little more to give them room to bake. If you have a convection setting on your oven, turn the oven down 25 degrees and use that setting instead, as well. Let me know if these changes help!

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