Gluten-free scones Recipe

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  • Gluten-free


7 - 9




20 min


15 min

Nutrition per portion

Calories 200 kCal 10%
Fat 7g 10%
  -  Saturates 4g 20%

Gluten-free scones are perfect for anyone who is gluten intolerant, or simply fancy trying something a little different. Everyone loves a cup of afternoon tea with a delicious scone and jam, so give it a go today for a real treat! If you find it tricky rolling out crumbly gluten-free flour mixture, use an ice-cream scoop!


  • 250g (8oz) gluten-free self-raising flour
  • 1 level tsp gluten-free baking powder
  • 50g (1¾ oz) butter
  • 50g (1¾ oz) caster sugar
  • 1 medium egg
  • 150ml (¼ pint) milk
  • Beaten egg, to glaze
  • 1-2tbsp granulated sugar, for sprinkling
  • Raspberry jam and clotted cream, to serve
  • Baking sheet, lined with baking parchment
  • Ice-cream scoop


  • Set the oven to gas mark 7 or 220°C.

  • Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.

  • Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.

  • Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.

  • Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.

  • Serve scones warm or cold, with jam and clotted cream.

More Recipe Ideas

Top Tip

The scones can also be wrapped in a freezer bag and frozen for up to 1 month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving.