- Dish type
A blend of sorghum flour, millet flour and tapioca flour is used to makes these buttery gluten free scones.
8 people made this
IngredientsMakes: 15 scones
- 200g sorghum flour
- 140g millet flour
- 70g tapioca flour
- 4 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons salt
- 115g cold butter
- 235ml milk
- 1 egg, beaten
- 1 tablespoon cider vinegar
- 2 tablespoons rice flour, or as needed
MethodPrep:25min ›Cook:15min ›Ready in:40min
- Preheat oven to 180 C / Gas 4. Grease a large baking tray.
- Whisk sorghum flour, millet flour, tapioca flour, baking powder, xanthan gum, bicarbonate of soda and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
- Mix milk, egg and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
- Dust a flat work surface with rice flour. Roll dough out to 1cm thickness; stamp out 15 scones with a scone cutter. Arrange scones on the prepared tray.
- Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
by Buckwheat Queen
These are nice biscuits. They were soft yet held up to biscuits and gravy as well as being buttered and jammed. The texture is more cake-like than a dough. They are pretty good on their own. I did make a few alterations. I used buckwheat flour instead of millet. I made 10 servings instead of the original 15 biscuits. I don't know if this messed with the amounts of baking powder, but they didn't puff up at all. They came out of the oven the same height as when they went in. They were still light though. Thank you for the recipe.-21 Mar 2016
If you love old-fashioned baking powder biscuits and are gluten free, these are awesome! I needed to make some substitutions due to what I had in the house and yet, they turned out wonderful. I subbed oat flour for the millet, and corn starch for the tapioca starch. I may have rolled them too thin as I got way more than 15 biscuits. But overall a great recipe!-30 Sep 2017
These biscuits turned out pretty good. I used my own flour blend, and instead of vinegar I used buttermilk powder. I got sixteen biscuits and had them with gf gravy. Yum!-11 Mar 2017
From Baked Oatmeal to Scones: 13 Oat Recipes That Will Make You Happy
From homemade granola to raspberry jam bars, these oat recipes will make you happy and fill you with nutritious oats.
These energy bites are the type of wholesome treat you can feel good about giving to your family, and they’re easy to whip up.
This comforting baked oatmeal casserole is loaded with wholesome oats, juicy berries, and crunchy pecans.
These are my favorite oatmeal cookies they’re slightly crispy on the outside and deliciously chewy on the inside.
This homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.
Crispy and not too sweet, these granola bars are perfect for breakfast on the go.
These hearty muffins have a wholesome “oatey” flavor and crunchy streusel topping. They also dome beautifully.
If you can imagine a cross between oatmeal cookies and banana bread, this is it — and it’s delicious!
From Flour bakery, these oatmeal scones are studded with pecans and currants and topped with a maple glaze.
From Megan Gilmore’s cookbook, The Fresh and Healthy Instant Pot Cookbook, this recipe calls for frozen peaches, making it easy to throw together.
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
A mishmash of almonds, dried blueberries, oats, cereal and coconut, these bars are held together with a sweet almond butter-date paste.
This old-fashioned apple crumble is composed of warm apples, scarlet cranberries, and a crunchy oat streusel topping. Don’t forget the vanilla ice cream!
These are wonderful chocolate chip cookies — and you’ll never guess what’s in them!
Gluten-free Scones Recipe: What you’ll need…
- Gluten-free self-raising flour – I use Doves Farm’s FREEE flour, which you easily find down the free from aisle in supermarkets. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
- Gluten-free baking powder – Though there’s a little of this in gluten-free self-raising flour, a little goes a long way to ensure a nice, perfect rise. Please note that this is NOT bicarbonate of soda, which is much, much stronger!
- Xanthan gum – This helps to bind the cake crumb together so it doesn’t become crumbly, replacing the gluten that would otherwise do the same job.
- Butter – Ensure that your butter is super cold – ideally straight out of the fridge. Rubbing warm butter into flour is not something I would ever recommend!
- Caster sugar – Of course, sugar isn’t just for sweetness – it helps to achieve a lovely crisp exterior.
- Milk – Milk not only provides the ever important liquid part of the mixture, but also helps to give the scones a lovely golden colour as they bake.
- Lemon juice – This is to ensure that the milk reacts and becomes a little curdled and lumpy, essentially making homemade buttermilk.
- Vanilla Extract – A little goes a long way and the better quality it is, the better your scones will taste.
- Egg – This is just for egg-washing the top of each scone to give them a lovely golden finish on top. It’s just a visual thing!
Looking for the method and measurements? Keep scrolling to the bottom of this post until you find the recipe card. You can also print it off there too.
Gluten Free Blackberry Scones Recipe
This gluten-free variation on a traditional blackberry scone allows even those who are allergic or sensitive to wheat to partake in the seasonal bounty.
- 2 cups gluten-free, all-purpose self-raising flour (found in health food stores)
- 1/4 cup cane sugar
- 2 tsp gluten-free baking powder
- 1/2 tsp gluten-free baking soda
- 1/2 tsp salt
- 1/2 cup chilled butter, cubed
- 1/2 cup vanilla yogurt
- 2 eggs
- 1 tsp vanilla
- 1 cup fresh blackberries
- Preheat the oven to 375 degrees Fahrenheit. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
- Cut the butter in to the flour mixture, until it resembles a coarse meal.
- Whisk together the eggs, vanilla yogurt, and vanilla. Pour the wet mixture in to the flour one. Mix until just combined.
- Add the blackberries and mix until they are evenly distributed. Lightly dust a baking sheet with gluten-free flour. Roll the dough in to 2-inch balls in your palms and press on to the baking sheet, making them in to flat rounds, allowing 2-inches between each.
- Bake for 20 to 25 minutes or until a toothpick inserted comes out clean, and the scones are lightly browned.
- Remove and let cool slightly before transferring to a cooling rack.
If you desire to make these lactose free as well, substitute coconut or soy milk for the buttermilk, whisked with 2 teaspoons of lemon juice, and Earth Balance butter substitute, or margarine.
How to make gluten free scones
- Mix together the dry ingredients, including all-purpose flour (regular or gluten free), almond flour, baking powder and salt.
- Using a cheese grater, grate cold butter directly over the flour mixture (if you have a box grater you can grate the cheese onto a piece of parchment then scatter it over the flour). Put the bowl in the freezer while you whisk together the wet ingredients.
- Toss the cold butter with the flour until evenly distributed.
- Make a well in the flour then pour in the wet ingredients.
- Add the frozen blueberries.
- Gently incorporate all the ingredients until you get a shaggy, floury dough.
- Scrape the dough onto a parchment-lined baking sheet.
- Use your hands to form it into an 8-inch round.
Cut the round into 8 wedges (no need to separate them), then brush the top with an egg wash. Sprinkle with sliced almonds. Bake the scones until golden. Let them cool on the pan for 5 minutes, then cut them again into wedges.
Gluten-Free Apple Cinnamon Scones
Bits of fresh apple and cinnamon (or butterscotch) chips add vibrant flavor to these tender scones.
We know you’ll love this gluten-free version of our Fresh Apple Cinnamon Scones recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields tender, cinnamon-y scones that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!
- 2 3/4 cups (330g) Gluten-Free Measure for Measure Flour
- 1/3 cup (67g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 8 tablespoons (113g) cold butter
- 3/4 cup (78g) chopped fresh apple, in 1/2" pieces (about half a medium apple) leave the skin on, if you like
- 3/4 cup (113g) cinnamon chips or butterscotch chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons (160g) applesauce, unsweetened preferred
- 3 tablespoons coarse white sparkling sugar
- 1/2 teaspoon cinnamon
- water or milk, for brushing
To make the dough: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
Work in the butter just until the mixture is unevenly crumbly it's OK for some larger chunks of butter to remain unincorporated.
Stir in the chopped apple and chips.
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Take it a step further
Cream scones vs. butter scones
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with water or milk, and sprinkle with the topping.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit there should be about 1/2" space between them at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others it should look baked all the way through the edge shouldn't look wet or unbaked.
Remove the scones from the oven and cool briefly on the pan. Serve warm.
Wrap any cooled leftover scones securely and store at room temperature for several days freeze for longer storage.
Tips from our Bakers
Why freeze the scones before baking? Because 30 minutes in the freezer chills and hardens the butter, which will ultimately make the scones a bit flakier.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Almond Flour Scones Ingredient Tips
I have to admit, baking is not my favorite pastime. It requires exact measurements and often a sink load of dirty dishes. That’s why I was pleasantly surprised by how easy almond flour scones are to make.
Once you get the hang of this method you can whip them up in no time at all. You can also play with different ingredients I plan to experiment with a savory herb scone sometime soon.
I’m a huge fan of organic eggs because they’re super high in protein and essential nutrients, and they are, after all, a whole food. Provided you’re not allergic, organic eggs are a healthy addition to any meal plan. (Including the yolk! That’s where most of the vitamins and nutrients live.)
The only tricky part of this recipe is how much egg to use—size matters!
- The size of your eggs really does matter in all baking, gluten-free or not. One jumbo or two small eggs will give you the right amount to make these scones, but to be sure, I measured the lightly-beaten egg and you’ll need about 1/4 cup total.
- So, depending on the size of your egg, you might end up using one and a half eggs in this recipe. C’est la vie.
- Lightly beat one jumbo or two small eggs and use 1/4 cup of that mixture. Too little egg and the scones won’t hold together too much and they’ll be too spongey. You have a little wiggle room, just use enough to hold the batter together.
Almond flour is a great gluten-free, high-protein alternative to regular wheat flour. It’s full of nutrition and has a mild taste so it works well in a variety of dishes. Just keep in mind that 1/4 cup almond flour is the equivalent to an ounce of almonds, or one serving. These scones are dense and packed with protein. One or two will fill you right up.
I also use just one tablespoon of honey in this entire recipe to keep the sugar content low. The dark chocolate chips also add sweetness, but if you want your scones a little more or less sweet you can adjust the amount of honey, using up to three tablespoons for a dessert-style scone. You can substitute the honey with real maple syrup if you prefer.
As always, look for high-quality, pure ingredients when preparing this recipe. I recommend organic eggs, high-quality vegan dark chocolate chips, and raw honey if possible.
- 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
- ½ cup packed light brown sugar
- 1 tablespoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 stick butter, frozen
- ½ cup pumpkin puree
- ⅓ cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
- 1 cup confectioners' sugar
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.
Easy Lemon Poppy Seed Scones
Gluten Free Lemon Poppy Seed Scones made in a food processor then drizzled with an easy sweet Lemon Glaze. Hands down the BEST flaky scone recipe you&rsquoll ever make! These Lemon Poppy Seed Scones are perfect for Easter or Mother&rsquos Day Brunch.
Man, the past couple of days has knocked me down flat on my back. Valentine&rsquos Day, Cason was diagnosed with the flu. So I ended up basically quarantining him upstairs in his room and would bring food, drinks and medicine in and out. Friday was the same and then I went to photograph a wedding as a second shooter. Those days while fun, are always exhausting because it&rsquos 8+ hours on your feet.
So when Saturday morning came around all I wanted to do was chill. But we had to start getting things ready for us to leave because Mike and I are headed to the Bahamas for a much needed mommy and daddy trip!
All that to say. I&rsquom dog tired and honestly, there&rsquos no end in site until I&rsquom on that plane.
The shining ray of light in all the crazy is all the good food I&rsquom about to throw at you this week! Starting with these Flaky Lemon Poppy Seed Scones!
Gluten Free Irish Soda Bread Scones
When I was studying in London, Josh came to visit and hopped on an Easy Jet to Ireland. It was everything I expected: green scenery, great Guinness, quaint villages, friendly people. Ireland, from a tourist’s perspective, is perfect.
I wasn’t, however, expecting to love the food. It just happened, one meal at a time. It started in Dublin when we splurged to eat at the Winding Stair, continued in the small west coast village of Doolin where we had the best fish and chips of our lives and ended back in Dublin where we stumbled upon Cornucopia, a vegetarian restaurant and cafe in the city center.
Once we got back to the US, I ordered the Cornucopia At Home cookbook and it’s become a staple in my house. The book full of hearty delicious vegetarian Irish inspired food (like these collard wraps with mushrooms and wild rice). There is a whole chapter on breads and scones and, looking for inspiration for St. Patrick’s Day recipes, it occurred to me to combine the two.
These vegan and gluten free Irish soda bread scones are simple and delicious. Josh and I ate them for lunch and dinner the day I made them (it was Sunday and anything is allowed on Sundays). Ever since the butternut squash pot pie success, I’ve been addicted to this vegan butter over on Vegan Baking (if you’re dairy free, go make this butter!) and it works just as well in this scone recipe. These scones are so light, fluffy and buttery – you can’t tell they’re vegan and gluten free.
WHY THEY’RE HEALTHY//These vegan, dairy free, gluten free Irish soda bread scones are healthier than most scones. Made with whole grain gluten free flour and coconut oil based vegan butter, they contain some fiber and healthy fat. They use a fraction of the sugar used in most scone recipes – most of the sugar content comes from the raisins, which contain potassium and fiber. //
An easy scone recipe is a must for an afternoon British tea. These strawberry scones would be ideal for a Mother&rsquos Day brunch, a weekend breakfast, a wedding shower or a baby shower. I love scones for breakfast any day of the week!
Scones are best eaten the day they are made. You may be wondering if you can freeze scones? Yes! If you need to plan ahead, make the dough and form the scones then freeze the unbaked scones until the day you want to enjoy them. You can bake the frozen scones directly from the freezer to the preheated oven, just add 5-7 minutes to the baking time.
Alternatively, bake your scones then freeze them in a freezer safe plastic bag. DO NOT add the glaze before freezing. Let the frozen, baked scones defrost at room temperature. You could even heat them at 300 degrees for 10 minutes or so before adding the glaze and serving.