Best Gluten Free Scones Recipe

Gluten free scones anyone? Not entirely sure how it is possible to bake scones which are so buttery, given they are dairy free – but here we are. This recipe has a vegan option and is dairy free.

If your experience of gluten free scones, or gluten free anything to be honest, is solid, flat and tasteless, you’re going to want to try this recipe. Gluten free doesn’t have mean taste free!


  • 340g gluten-free, self-raising flour
  • 1 tsp gluten free baking powder
  • 1/4 tsp xanthan gum
  • 85g butter (or margarine)
  • 4 tablespoons of caster sugar
  • 175 ml milk (dairy-free if needed)
  • 3 teaspoons of lemon juice
  • 1.5 teaspoons vanilla extract


Preheat your oven to 200C (fan). Take a flat baking sheet and line with parchment/baking paper.

Place the flour, baking powder and xanthan gum in a mixing bowl. Dice the butter/margarine and add to the flour. Rub it together with your fingers until it looks and feels like breadcrumbs.

Stir in the four tablespoons of caster sugar.

Gently warm the milk up – either in a pan or microwave, but you want it to be warm like a soothing evening drink, not too hot. Add the vanilla extract and lemon juice to the milk. Put to one side for the moment.

You want your baking sheet to be hot when you place your scones on it, so place in the oven while it warms up.

Now for a classic baking manoeuvre. Make a well in the centre of the dry mixture. Slowly pour in the flavoured milk, and stir in. Keep working it until it begins to form a dough.

Scatter some gluten-free flour on your work surface and your hands. Place the dough on the work surface. Fold it over a few times. Shape into a rounded shape about 4-5 cm thick.

Using a dough cutter, push down and cut out scones. Push them out of the cutter. Keep reforming the dough and go again.

Something to bear in mind…

The mixture doesn’t make a vast number of scones, probably around 6-8 (depending on the size of your cutter). If you’re looking for a bigger batch, I’d suggest you double the ingredients.

Use a beaten egg (or almond milk if you are going for a vegan option) to brush the top if the scones to give them that rich golden colour when they are baked. Without it the scones will still taste delicious but they might look a bit…pasty (not pastry!!).

Anyway, back to the recipe!

Place the scones a few centimetres apart on the hot baking sheet (careful!) and place in the oven at 200C for around 12-15 minutes.

You’re looking for a golden top – not brown – then take them out to cool.

Crispy and golden on the top and bottom, light and fluffy inside – perfect gluten-free scones!


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