These tender, buttery scones are gluten-free. Really.

Baking gluten-free?

If so, you’ll love this post.

If not, keep reading – considering the rapid growth of gluten-free baking, it’s inevitable you’ll connect with someone, at some point, who’s trying to steer clear of gluten.

And when you do – these scones, and the rest of our gluten-free recipes, are a wonderful resource to have in your back pocket.

Plain scones are fine, but I like to add fruit or chips. For this recipe, I’ll use Tropical Fruit Blend (left, above).

Note: This fruit blend is NOT packed in a certified gluten-free facility. If your gluten-free baking is very strict, be sure to use fruit (or other add-ins) packaged in a gluten-free facility; or simply bake plain scones.

Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour (right, above), which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works well when substituted; and it tastes better than a homemade blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca starch or tapioca flour. Store airtight at room temperature.

Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

Xanthan gum is another must-have ingredient when you’re baking gluten-free. It steps in to provide the necessary structure missing when gluten is absent.

For prettiest scones, use a scone pan. Spray the pan with non-stick vegetable oil spray.

If you don’t have a scone pan, grease a baking sheet (or line it with parchment).

Preheat the oven to 400°F.

Whisk together the following:

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon nutmeg, optional

Don’t forget the xanthan gum! Believe it or not, just 1/2 teaspoon will hold these scones together.

Add 1/2 cup (1 stick) cold butter, cut into pats.

Work in the butter until the mixture is crumbly.

Add 3/4 cup of the dried fruits or chips of your choice: diced dried apricots, raisins, or cherries are all nice, as is the aforementioned Tropical Fruit Blend: dried pineapple, papaya, mango, and big flakes of lightly toasted coconut.

Place the following in a measuring cup or bowl:

2 large eggs
1/3 cup cold milk
1 teaspoon gluten-free vanilla extract

Whisk until well combined.

Add to the dry ingredients.

Stir until well blended. The dough should be cohesive and very sticky.

Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. A heaped muffin scoop works well here.

Smooth the sticky dough to the edges of the pan.

Sprinkle with coarse white sparkling sugar, if desired, for added crunch and glitter.

Ready to bake. That didn’t take long, did it?

Bake the scones for 15 to 20 minutes.

They’ll rise and brown nicely.

You’d NEVER know these were gluten-free, would you?

Remove the scones from the oven, and let rest for 5 minutes or so before serving.

They’re best enjoyed warm.

With the fruit, they don’t really need any embellishment. But butter, jam, or your favorite gluten-free spread are, of course, always welcome.

Read, rate, and review (please) our recipe for Gluten-Free Scones.

Print just the recipe.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Debra

    Just made these and they are delicious, particularly with a little butter. I used Cup4Cup flour (which has xantham so I did not add any) and heavy cream+water instead of milk. Less crumbly than the scones I typically make – texture is more muffin-like but denser – they held together beautifully.

    Reply
    1. MaryJane Robbins

      Hi Fred,
      If the scones are very crumbly, you may need to add some more liquid to your dough to make it moister before baking. This will help it stick together better and bake up moist. ~MJ

    1. The Baker's Hotline

      Hi Amanda, while you’re welcome to experiment with using another gluten-free flour, like our oat flour, for instance, you might have some trouble with crumbliness and the texture of your scones. Instead, you might want to opt for another delicious, naturally gluten-free morning treat: Blueberry Muffins made with Coconut Flour. We bet you’ll like them! Kye@KAF

  2. Sue A-R

    Just got my second batch of these in the oven at the moment… coconut and cherry this time instead of plain with sultanas. The first batch turned out wonderfully, hence the repeat performance!
    Thank you so much for this recipe – I despair sometimes of finding GF items that don’t taste gritty and weird or just… disappointing in some way. But this recipe makes scones that taste like scones. Result! Whoop whoop!
    I’m in the UK, so I made these with Doves Farm Gluten Free white flour blend rather than the KA blend which I’ve never seen in the shops here. Congratulations on creating a fabulous, happy-making recipe. 🙂

    Reply
  3. Marsha Kimmelman

    Hello KAF,

    I was browsing the internet when I found this exciting and wonderful recipe (including the scone pan) which I do not find; either the recipe nor the accompanying scone pan. I have been searching on so many sites and did not look at your site. This is absolutely amazing. Have a friend who is gluten intolerant and when I have the “girls” over , they will be surprised. I am so thrilled!

    The recipe is so painstakingly put together and the instructions are a great help.

    Thank you so much KAF and a very special thanks to Ms. P.J. Hamel; I will let you know how this turns out.

    Reply
    1. The Baker's Hotline

      There’s no need to preheat the pan for scones. Drop, bake and enjoy! Happy Baking! Irene@KAF

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