Gluten-free scoop scones recipe

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  • Gluten-free








30 min


20 min

Nutrition per portion

Calories 183 kCal 9%
Fat 6g 9%
  -  Saturates 3.5g 18%

It can be tricky to roll out mixtures made from gluten-free flour as they can be crumbly, so we made a softer scone mixture which can be portioned using an ice cream scoop. These delicious gluten-free scoop scones are perfect for everything from bake sales to afternoon tea, and can be whipped up in less than an hour - jam and cream at the ready!


  • 250g gluten-free self-raising flour
  • 50g butter
  • 1 level tsp gluten-free baking powder
  • 50g caster sugar
  • 1 medium egg
  • 150ml milk
  • Beaten egg, for glaze
  • 1-2tbsp granulated sugar, for sprinkling
  • Jam and clotted cream, to serve
  • You will need:
  • Ice-cream scoop
  • Baking sheet, lined with baking parchment


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

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

  • Use an ice-cream scoop to scoop 9 mounds of the mixture on to the lined baking sheet. Brush egg over the top of each and then 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 the scones warm or cold, with jam and cream. The scones may 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 them.

Top tip for making Gluten-free scoop scones

These scones are best eaten on the day they’re made, as they go dry overnight; if not, the next best thing is to freeze them as above.

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(80 ratings)
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