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!
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).
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.
You can even do a layer of butter-cinnamon-sugar in the middle for a swirl of sweet cinnamon.
Or stick with traditional berries …
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 10 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!).
In the winter, I love to make these gluten free scones with cranberries! So pretty!
This week scones made it into our routine with the addition of succulent fresh-picked white peaches. What will yours look like?
Here’s a quick graphic to show you how to make these delicious gluten free scones in only a few steps:
You don’t need to get a measuring tape out! I was just showing you approximately how wide and tall my dough circle was so you had a frame of reference.
You can cut your scones into wider or much thinner wedges — whatever you prefer.
You can even use my new grain-free Nada Flour to bake these delicious gluten free scones! They turn out amazing!!!
Gluten Free Scones Recipe
Easy Gluten Free Scones Recipe
This easy gluten free scones recipe will make quick work of breakfast, as it's ready in under 25 minutes, start to finish! It's hard to find a more delicious one-bowl recipe!
Ingredients
- 2 cups (270 gr) gfJules™ All Purpose Flour or 220gr Nada Flour**
- 1/4 cup granulated cane sugar
- 2 tsp. 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 or 1/2 cup aquafaba)
- 3/4 cup yogurt, dairy or non-dairy (like 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
Instructions
- 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.
- 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 circle 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.
- 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!
Notes
(*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.)
This recipe is easily doubled.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 347Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 412mgCarbohydrates 55gFiber 5gSugar 37gProtein 6g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Just made these, no extras……amazing scones…thank you
Wonderful to hear, Melanie!! So glad you loved this recipe, too! It’s one of my favorite, easy, go-to breakfast recipes!
~jules
These scones are amazing. I’ve made them several times, usually with dried cherries. I never thought I would be able to enjoy a real scone again but these are the real deal. And they don’t take a lot of time so I can make them in the morning for breakfast, etc.
Isn’t it wonderful to have REAL scones again, and this recipe is truly so easy! And I love that these scones aren’t dry or crumbly. The best of all worlds! So glad you love this recipe too, Susan!
~jules
I was very happy to find this simple recipe with ingredients I had in the house. I made dark chocolate chip scones for a Coronation viewing breakfast. I had to cook them longer to make the insides cook. They are a great texture and taste very good. Thank you!
How fantastic! I’m so glad you had everything on hand that you needed and you were able to whip up a batch of smashing good gluten free scones for a Coronation viewing! How fitting!!!
~jules
Super quick to make! I will definitely be trying this recipe again with other mix-ins. I used vanilla Greek yogurt (which is all I had on hand) and frozen blueberries, cut into 12 portions, brushed the tops with milk and sprinkled coarse sugar on top. Very delicious straight from the oven 🙂
GORGEOUS, Bethany!!! I’m so glad you loved this recipe, too! It’s one of my “on repeat” weekend recipes, for sure!
~jules
Wife loved them!
That’s a win!!!!
~jules
Awesome light tasty gluten free date scones. My girlfriend loved them😀
So glad to hear it, Sonja!!! What a sweet treat to share! <3
~jules
Jules, I recently made these scones with rhubarb. They were excellent right out of the oven. My husband liked them because they were soft and moist, not dry like a normal scone. My problem came the next day when they were too moist. How do you preserve the leftover scores for day #2??
Hi Maryann, so great to hear that you all loved these gluten free scones so much! Can you tell me how you packaged them to keep the leftovers? I haven’t had any problems with them being too moist on day two, so I’m curious as to what you did. I usually put them in a tupperware type container on the counter. If they’re still warm when you package them the condensation will make them moist, of course, but you could put a paper towel in the container to absorb that.
~jules
Amazing recipe, and the secret is the Jules flour! I made these with blueberries, lavender (1 tsp per batch), goat butter, and Oatley plain yogurt. Hands down the lightest, fluffiest gluten-free scones I’ve had. All other GF flours I’ve tried are gritty, strong-tasting, or both. Thank you!
Oh David, that makes me so happy! There’s nothing like a light and fluffy scone — the best!!!! And to be able to make them gluten-free! Sweet joy! So glad you have these in your life. Thanks so much for taking the time to let me know. (I love the idea of adding lavender, btw!)
~jules
Texture, good! I felt they needed more fat to be as good as the traditional ones (what I’m craving, but allergic to. Can I put cream or more butter in the dough?
Hi Sadie, these aren’t exactly like traditional scones because they’re not so dry, either. You can either up the fat content and the flour or just use a regular, traditional scones recipe and sub in my gfJules Flour. I prefer a moister scone, so I developed this recipe to suit my tastes, but feel free to adapt it or use a recipe that suits you more! Having my gfJules Flour on hand makes it easy to use traditional recipes with an easy sub! Here are some tips on making those substitutions if you choose to do that instead.
~jules
I just made these scones. They turned out really well. It was my first time baking anything gluten free.I particularly enjoyed the texture.
Thanks for the recipe.
I’m so glad to hear that, Helen! These gluten free scones are a great place to start your baking journey!!!
~jules