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.

You can even do a layer of butter-cinnamon-sugar in the middle for a swirl of sweet cinnamon.

gluten free scones - apple cinnamon

Or stick with traditional berries …

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 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!

gluten free cranberry scones

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

Here’s a quick graphic to show you how to make these delicious gluten free scones in only a few steps:

gluten free scones step-by-step process

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.

gluten free scones doubled

gluten free blueberry scones

Easy Gluten Free Scones Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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
  • 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)
  • 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

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.

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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114 thoughts on “Easy Gluten Free Scones Recipe

  1. I just made the blueberry variation of these scones and they turned out well, holding together even despite the absence of gluten. 🙂 My GF brother gave his hearty approval. However, the scones are a little tough (likely due to my overtaxing, oops!) and lacking in great flavor- I followed the recipe (but used greek yogurt with a touch of honey to offset the tanginess) and was surprised to see that neither vanilla extra or salt was called for.

    In the fall, I’ll test out Maple Oat Scone Recipe 🙂

    • Hi Kelly, so glad these gluten free scones received your brother’s approval! Overmixing can cause some tough-ness in doughs and finished products, for sure, so just note that for next time. Also, Greek yogurt is a thicker product than standard American-style yogurts, so that could have contributed to what you experienced as tough-ness, so next time I would add a splash of milk as well. Greek yogurt is also a bit sour, so it’s good you added some honey. You could add more honey, a bit more sugar or vanilla extract (as you mentioned) to offset some of the flavors. If you were using a vanilla flavored American yogurt, it would have a great deal more flavor and sweetness that wouldn’t require more sweetness, salt or vanilla flavoring, so that wouldn’t have been necessary, so it really is quite dependent upon the yogurt used. Feel free to add salt as well, if there’s no sodium in the yogurt you’re using. Can’t wait to hear how the next scone recipe goes!
      ~jules

  2. Made spinach cheese sausage scones, had to adjust flour quantity a little, they are delicious!
    Thank you so much for the recipe! It is my new favourite!

    • Oh Tassie, that sounds like a lovely combination for a scone! So glad it worked out for you and you’re enjoying the recipe. Thanks so much for letting me know.
      Happy baking!
      ~jules

    • Hi Patti, you can always use your favorite milk instead, but use less. The scones will not be quite as moist without the yogurt using milk instead, but they’ll still be yummy. Sour cream is the next best substitute if you don’t have yogurt. If you do use milk, add milk until the dough holds together well and isn’t crumbly at all.
      ~jules

  3. can i replace yogurt with sour cream. I rarely have yogurt in the house but always sour cream.
    Thank you for your reply

  4. In the recipe (guided with photos, or print-version), the directions say to pat the dough into a rectangle, yet the photos show the dough shaped into a circle (more traditional shape for scones). Not a game changer to be sure, but just a suggestion to have the recipe match the photos.

    • Ha! Good catch, Susan! This recipe is one of my oldest gluten free recipes, and I’ve been modifying it and adding photos over the years. I don’t think I even noticed that it still said pat into a rectangle LOL! I like the shapes better when made into wedges from a circle shape now (as I’ve been doing for the past several years) but I started out cutting them into free form triangles out of a rectangle — the hard way! I’ll go back and edit the text of the directions to match the photos. Thanks for catching that, Nancy! Happy baking!
      ~jules

    • Wonderful to know that you loved the recipe, Nancy! Thanks so much for taking the time to leave a review!!!
      ~jules

  5. These were really good, loved the texture. I used full fat Greek yogurt, some chopped dark chocolate & 1/2 tsp cinnamon. I topped them with sugar in the raw & served them with fresh raspberries. The kids loved them.

  6. I can’t wait to try this recipe. I have been looking for a true scone recipe that is GF. When I read the review they are a bit dry….I knew them that this is a true blue scone recipe!!!! Yay!!!!

  7. Hi Jules! My scones turned out dry. Could it be that I need to add fruit to help moisten them? I added raisins, flax seeds and sunflower seeds. The flavor is good but they’re quite dry. Any suggestions? Thanks! Excited to have these in regular rotation. Louise

    • Hi Louise, sorry to hear that they turned out a bit dry, but glad the taste was still good! Adding fresh fruit does always help with moisture, but I’m wondering if maybe there was a bit too much flour added to the dough, as well — either in the measuring or the spreading and cutting of the scones. Be sure to spoon the flour into the measuring cup, not use the measuring cup to scoop, and use only as much flour as is needed to keep the dough from sticking to the mat or countertop. That, plus some fresh berries will help a lot! If you don’t want to use fresh fruit though, maybe add 1-2 Tbs. more yogurt. Enjoy!
      ~jules