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Gluten-Free Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Scones Recipe Gluten-Free Scones Recipe

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.

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At a glance

Prep
Bake
Total
Yield
8 scones
Nutrition information

Ingredients

Choose your measure:

  • 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 (8 tablespoons) 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
  • *See recipe for this blend below.

Instructions

  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.
  9. Yield: 8 scones.
  10. *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 (28 1/2 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).

Nutrition Information

  • Serving Size 1 scone, 90g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 302
  • Calories from Fat 118
  • Total Fat 13g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 84mg
  • Sodium 282mg
  • Total Carbohydrate 42g
  • Dietary Fiber 1g
  • Sugars 14g
  • Protein 4

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.