Gluten Free Scones

Gluten Free Scone Recipe


Gluten Free Scone Recipe

Are you one of millions of Americans who are challenged to live a gluten free existence?   If so, this article will help you discover how to make delicious gluten free scones.  There are many gluten free afternoon tea adaptations for a variety of favorite foods.  In this article I have included two of my favorite scone recipes.  The first is from King Arthur Flour and includes a recipe for creating your own multi-purpose gluten free baking mix.  The second comes from an extensive source of gluten free recipes…  


King Arthur Flour ‘s   Gluten-Free Scones

These moist scones have delicately crunchy, golden-brown tops. We like to add dried fruit to these, but leave it out if you prefer.

*Note: thanks to some of your comments below, we’ve adjusted the amount of the brown rice flour blend, to make a firmer dough.

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

1/2 cup (1 stick) cold butter

3/4 cup diced dried apricots, raisins, or cherries

2 large eggs

1/3 cup cold milk

1 teaspoon gluten-free vanilla extract


1) Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.

2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.

3) Work in the cold butter till the mixture is crumbly.

4) Stir in the dried fruit.

5) Whisk together the eggs, milk, and vanilla till frothy.

6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.

7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven’t added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.

8) Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam. Yield: 8 scones.


*Make your own blend:  Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, 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 pretty 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 flour or tapioca starch. 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).
Recipe summary

Tips from our bakers

Note: For a dairy-free version of these scones, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.


Gluten Free Scone


Gluten Free Girl’s  CURRANT  SCONES

Scones seem intimidating at first. However, once you have made them a couple of times, you’ll see there’s a rhythm to them. Combine the dry ingredients and the butter. Freeze. Break up the butter, a bit. Combine the liquids. Add the liquids until a dough forms. Pat it down, cut wedges, do an egg wash. Bake. Cool. Eat.

You’ll see directions to put flours and doughs into the freezer. Don’t skip this step. Working with everything cold means you’ll have flaky layers and a light dough instead of the hardened clumps so often sold as scones in coffee shops.

390 grams whole-grain gluten-free mix

1 ½ teaspoons baking powder

½ teaspoon baking soda¼ teaspoon kosher salt

(1/3 cup) sucanat

(1/2 cup) currants

(1/2 cup or 1 US stick) cold butter, cut into 8 to 10 pieces

(1/2 cup) thick Greek yogurt or crème fraiche

1 cold egg1 egg yolk, lightly beaten

2 tablespoons raw sugar

Preparing to bake. Line a baking sheet with parchment paper. Or, if you want your scones to puff up higher, grease a 9-inch pie pan (preferably not glass). Preheat the oven to 350°.Mixing the dry ingredients. Pour the flour, baking powder, baking soda, salt, sucanat, and currants into the bowl of a stand mixer. Mix them together on low speed until they are well combined.Add the pieces of butter. Put the entire mixing bowl into the freezer for at least 5 minutes and no longer than 15 minutes.Mixing the liquids.

While the bowl is chilling, combine the buttermilk, yogurt, and egg. Whisk them together well.Making the scone dough. Put the bowl back on the stand mixer. Mix on the lowest speed until the butter has broken down a bit. The pieces of butter should be the size of lima beans.Slowly, pour the buttermilk mixture into the flour-butter mixture with the mixer running on low speed. As soon as the dough comes together — with loose flour remaining on the bottom of the bowl — turn off the mixer.Forming the scones. Remove the bowl from the stand mixer. Turn over the dough with your hands. It will be a bit wet, with the loose flour at the bottom. Gently, turn the dough in the loose flour until all the flour is mixed in. Do not over-mix.

You want to keep the buttery layers in the dough.Dump the dough onto the baking sheet (or in the pie pan). Pat the dough into a 7-inch circle about 1 inch thick. Brush the egg yolk over the top, then sprinkle with the raw sugar. Cut the circle of dough into 8 wedges. Put the dough into the freezer for 15 minutes.Baking the scones. Slide the dough into the oven. Bake until the entire circle of dough is golden brown and firm to the touch, about 50 minutes. Allow the scones to cool on a wire rack for 30 minutes, then slice the wedges.Serve.Makes 8 scones.
A few notes:

If you want to make cheddar chive scones, take out the sucanat and currants. Replace them with 84 grams of cheddar cheese, diced into ¼-inch cubes, ¼ teaspoon smoked paprika, and a good handful (about ½ cup) fine-diced chives. Use about 100 grams of cornmeal and 290 grams of whole-grain flours. Brush the top with the egg yolk and a pinch of coarse sea salt. All the rest is the same.

All scones are best the day they are made, but they will keep in an airtight container for 3 days. After a day, heat them in a 300° oven for 8 minutes or so. You can also freeze these — plastic wrap works best — for up to 1 week. A scone a day!


Gluten Free Girl is a great source for recipes and basic understanding of the gluten free lifestyle.  Here is a helpful article on their website to help you get going:


Tea Party Girl asks:  Do you have a Gluten Free Scone recipe to share?  Place it in our comments box!

How To Bake Using Gluten Free Flour

Gluten free flour

Many of the readers of this blog are living the gluten free lifestyle.  If you are just starting on this journey you may enjoy this article dedicated to helping you substitute gluten free flour into your regular baking routine.  Many delicious gluten free treats can be devoured at tea time.  So get creative!  Send me your recipes and I would be happy to post and share them with our readers.


Gluten free flour

How to Substitute With Gluten Free Flours When Baking

By Gloria Freedman

So you are on a gluten free diet and think you can never enjoy baking again? Not true! I have been baking since I was a little girl and was devastated when both of my daughters were diagnosed with Celiac Disease and had to go on gluten free (GF) diets. I thought I would have to give up my passion for baking for my family, but I was wrong! After experimenting and trying different recipes and methods, I now know it’s not that hard after all. Here are the simple basics:

First of all, look up a list of all the flours that are gluten free and get familiar with the properties of each. This way you will know what qualities each kind may bring to your recipe, good or bad. (i.e. brown rice flour has good nutrition, but can make the texture grainy if you use too much).

Next, look up ideas for gluten free flour blends. I found MANY over the years, just by reading recipes online and in cook books. There are literally 100′s of different combinations. I have found that if you try a few and find one that works – just stick with it. The main idea is that you need to use several different GF flours together because they all bring a different element to your baking and the result is a product that is similar to one made with standard wheat flour. My mix includes equal parts rice flour, tapioca flour and corn starch with a bit of potato flour. I mix up a big batch and keep it in a big air tight container labeled “Gluten Free Flour Blend”. I use my GF flour blend cup for cup to thicken gravies, make a rue, bread chicken or fish, etc., but when it comes to baking you cannot just substitute your GF flour blend cup for cup for regular flour. There are two things I always do:

First, for about 2/3 of the amount of flour that is called for in the recipe, I use my chosen gluten free flour blend. The remaining 1/3 of flour called for I use either sorghum flour (in cookies) or millet flour (in breads, cakes and muffins). Both of these flours improve the texture of the end product and make it more like its gluten containing counterpart. Experiment to see if you like the flavor and texture they add and adjust accordingly.

Second, I always add xanthan gum (about 1 teaspoon for most recipes). Xanthan gum replaces the gluten and helps hold your baked goods together. Without it, your gluten free product will be crumbly and fall apart. If you find the texture is too ‘elastic’ and not crumbly enough, cut back a little on the xanthan gum the next time around.

You will learn more with time and experience, but with these few basic tips, you will be on your way to delicious and successful gluten free baking!

Almond Flour, Gluten Free, Blueberry Scones.



There have been increasing requests for a gluten free recipes.  Here is one from


Blueberry Scones



2 1/2 C. blanched almond flour

2 Tb. arrowroot powder (if you don’t have it, sub some coconut flour, chickpea flour, or extra almond flour)
3/4 t. baking soda
1/2 t. salt
1 ethically sourced egg (I plan to try a vegan version soon — don’t worry! I just need to get some chia)
1/4 c. agave or honey
1 t. apple cider vinegar (or lemon juice)
1 Tb. vanilla
1/2 t. almond extract (optional)
1/4 – 1/2 C. frozen blueberries (fresh should work fine too — just keep your hands wet while working with the dough. If you want a less soft/moist scone, use dried blueberries.)

1) Mix dry ingredients.

2) Mix wet ingredients. Add wet to dry.
3) Add blueberries, and gently combine.
4) With wet hands, shape dough into a ball and place on parchment-lined baking sheet.
5) Flatten to about 3/4″ thickness, and slice into 8 pieces, like a pizza.
6) Using a flat, thin spatula, carefully separate pieces so they will have room to bake.
7) If desired, use an egg wash on top for a crisp top texture (whisk an egg and apply a very thin layer on tops of scones).
8 ) Place in 350* oven for about 15 minutes, removing when edges and tops start to brown. Let cool for an hour at least.



Tea Party Girl asks:  What do you think?

Gluten Free Tea Time Menu Options

Gluten Free Tea Time

If you are a tea lover who happens to be on a gluten free diet you may be frustrated.  It can be hard to find the right combination of taste’s great goodies for your next tea time menu.  Never fear!  Tea Party Girl is here.



Here are a few Gluten Free Options that I personally recommend to make your tea time menu shine!

1. Coconut Sugar-

Ok, I have to tell you upfront that I was skeptical.  My assistant (who is living Gluten Free) swore to me that Coconut Sugar tasted good and she was right.  In fact, you can’t tell it is coconut at all!  So feel free to use in IN your tea or in your sweets with great success.

There are recipe books as well that will help you plan your coconut creations.




Try The Spunky Coconut Cookbook by Kelly Brozyna  .  This book offers Casein free, gluten free and sugar free creations that will work well with afternoon tea.



2. Nu Stevia -

A personal favorite I have used this form of Stevia for years.  It is great in tea hot or iced.  You can also bake with it although you will want to use the baking version.  NuStevia is not available everywhere so I recommend you grab it online.  It does not have that terrible after taste that most stevia’s do and it doesn’t foam in the cup. (also a great relief.)

Stevia is an all natural herb that is much sweeter than sugar.  You will want to take it easy when you first sweeten your cup. Try a little and then add more as needed. NuStevia can also be added to sparkling water with a twist of lemon for a refreshing garden tea time drink.


3. Iveta Scones – Gluten Free

Iveta long known for their delicious scone mixes has just launched a line of Gluten Free mixes.  They are simple to make and really a good choice when it comes to a tasty treat.  Many times Gluten Free scones are hard, dry or tasteless.  Not these!

They come in a variety of flavors including Apricot, Raspberry, Lavender, Vanilla and Blueberry.




4. Gluten Free Cake Doctor – Recipe Book

If baking is your passion then you will love the quick and easy recipes that the Gluten Free Cake Doctor offers. Author,  Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts.

Examples include: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies.  All recipes use gluten free cake mixes and ingredients! YUM.


Need additional gluten free recipe inspiration?  I highly recommend the


Gluten Free Goddess has tons of recipes that would be great for afternoon tea including English Muffins, Tea Breads, (sweet and savory) Muffins, Scones and more!


Tea Party Girl Asks: Are you eating Gluten Free?  If so, what is your favorite tea time treat?

Share it and spread the love!