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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Ok to use Bob Redmill’s gf flour
Respectfully yours
Erika Abbott
Hi Erika, I can’t say whether this or any of my recipes will work with another gluten free flour blend — they are all quite different and behave very differently as well. Some require more liquid than others, many are gritty or dry out recipes, etc. You can certainly try it, but know that if the results aren’t as pictured and described here, that it’s because of the different flour blend. Hope it works out!
~jules
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!
Hi JL, I’m so glad you’re going to make these to share. I love this recipe!!! I have made them and baked them and then frozen them, but haven’t ever frozen the dough. Another quick make-ahead idea is to mix up all the dry ingredients ahead of time (like making a scones mix) and then all you have to do the morning of is to add the wet ingredients. Makes it super quick to whip these out! As for the mini scones, I use the bench cutter/scraper and just make triangles by cutting the circle of dough in half, in half again, in half again, etc. They only need to bake for about 6 minutes — test with a toothpick. The easiest way to mess up this recipe is simply to bake them too long. They’ll be good hot out of the oven, but then if they’re overcooked, they’ll need to be warmed again before serving. Enjoy!
~jules
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!
You are so very welcome!!!
~jules
Could I make this recipe using your pizza mix? I have some on hand but I don’t have your flour right now. Ann
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!
~jules
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!
~jules
Flax seed does not like me. I do have egg replacer. How much should I use in the scone recipe?
Follow the directions on your gluten free egg replacer for 2 eggs. Enjoy!
~jules
Can these be froze before or after baking?
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.
Enjoy!
~jules
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!!!
~jules
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.
~jules
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!
~jules
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!
Bea
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!
~jules
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!
~jules
I’ve made dairy-free yogurt scones, but never gluten-free ones! Love how these turned out.
Thanks Alisa, it’s one of my oldest and most favorite recipe – it’s so versatile! Hope you get to try it sometime!
~jules
My favorite fruit is probably blackberries, but I think I would like these scones with blueberries a bit more. What a scrumptious way to begin the day!
Truly! And I’ve made them with fresh-picked blackberries too — SO insanely good!
~jules
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!
~jules
Yum! These looks so delicious!!
Thank you! I hope you love the recipe!
~jules
I seriously need to get baking. These look like they would melt in your mouth!
They are like that, yes! Too easy to eat more than one, that’s for sure, Amanda! 🙂
~jules
Blueberry scones are the best! So yummy.
Yes! Hard to beat them!!!
~jules
I’ve never seen a scone recipe with yogurt before! I bet it would be really nice with coconut yogurt.
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!
~jules
So pretty! I just love scones!
Thanks Linda, me too!!!
~jules
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!
~jules