Crumbly and soft gluten-free blueberry scones with a sweet and tangy lemon glaze. These scones are made with a few simple ingredients and a classic baking method that yields the fluffiest homemade scones. Buttery layer, crisp edges, and bursting blueberries in every bite.
Gluten-Free Blueberry Scones Recipe
I was new to scones before creating this recipe. I love gluten-free biscuits and gluten-free muffins, so it was only natural to try out this British classic. The taste and texture of these rustic bakes won me over really quickly. With a little trial and error, I got the method down pat and created these moist and crumbly scones.
The ingredients for this recipe are simple and likely staples in your pantry if you’ve been following my gluten-free baking journey. While anyone can make a scone, creating a truly great one requires following the method precisely. If you’re as passionate about baking as I am, you’ll find this a delightful challenge—and the reward is tender, buttery blueberry scones you’ll absolutely enjoy.
Ingredients
- Gluten-Free All-Purpose Flour: I used Pillsbury gluten-free flour for this scone recipe. It’s my favorite cup for cup gluten-free flour blend. A cup for cup flour blend is one that already has xanthan gum in it.
- Butter: Use unsalted butter to cut into the gluten-free flour. For a dairy-free option, use Smart Balance butter.
- Granulated Sugar: To slightly sweeten the scone dough.
- Baking Powder: The rising agent that puffs up the scone.
- Lemon Zest: Adds a citrusy flavor that balances the richness of the dough.
- Buttermilk: The acidity in the buttermilk tenderizes to create a crumbly scone.
- Frozen Blueberries: I like to use frozen ones for my baking, but fresh blueberries will work.
Tips and Suggestions
- My top tip for tackling a new recipe is to read through the instructions first. It helps you get a clear understanding of the method and ingredients before diving in.
- The best way to measure gluten-free flour is the “spoon & level” method. Please do not scoop the flour directly out of the bag with a measuring cup.
- Use cold butter, eggs, and buttermilk to ensure a flaky texture. Chill your flour if needed, especially in warm kitchens.
- Scones can become hard to control easily, so follow the steps to avoid overmixing or overcooking.
Serving Suggestions
These gluten-free blueberry scones are perfect alongside your morning coffee or tea. I’ve been enjoying these scones with the traditional clotted cream and jam.
Storage Instructions
Store in an airtight container. Reheat in the microwave or oven before serving again.
You can freeze the scones before baking. To do this, place the cut scone dough on a parchment-lined baking sheet and flash-freeze for 30 minutes. Once frozen, transfer the scones to a freezer bag and store them in the freezer. When ready to bake, place the frozen scones directly in the oven at 425°F for 15-20 minutes. Keep an eye on them, as baking times may vary depending on your oven.
More Gluten-Free Baking Recipes
- Gluten-Free Monkey Bread
- Gluten-Free Blueberry Muffins
- Gluten-Free Apple Cake
- Gluten-Free Cinnamon Rolls
- Gluten-Free Muffins
Gluten-Free Blueberry Scones
Ingredients
- 1/2 cup butter, diced and really cold, dairy-free use Smart Balance butter
- 3 cups gluten-free all-purpose flour, I like Pillsbury gluten-free
- 3/4 teaspoon xanthan gum, leave out if your flour already has it
- 1/3 cup granulated sugar
- 2 tablespoons gluten-free baking powder
- 1/2 teaspoon salt
- 1 tablespoon dried lemon peel, lemon zest
- 3/4 cup buttermilk, make buttermilk by adding 1 tablespoon white vinegar to the milk and sit for 2 minutes, dairy-free add 3/4 tablespoon white vinegar to almond, cashew or coconut milk
- 2 large eggs, whisked
- 1 cup fresh or frozen blueberries
- 2 tablespoons milk, dairy-free use almond, cashew, or coconut milk
Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.
- Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the egg right in the buttermilk). The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries.
- Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
- With your hands form a dough round that is about 7″ in diameter and 2″ thick. If you make it any larger or flatter you will end up with flat scones.
- Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown.
- Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy!
Notes
- My top tip for tackling a new recipe is to read through the instructions first. It helps you get a clear understanding of the method and ingredients before diving in.
- The best way to measure gluten-free flour is the “spoon & level” method. Please do not scoop the flour directly out of the bag with a measuring cup.
- Use cold butter, eggs, and buttermilk to ensure a flaky texture. Chill your flour if needed, especially in warm kitchens.
- Scones can become hard to control easily, so follow the steps to avoid overmixing or overcooking.
- Store in an airtight container. Reheat in the microwave or oven before serving again.
- You can freeze the scones before baking. To do this, place the cut scone dough on a parchment-lined baking sheet and flash-freeze for 30 minutes. Once frozen, transfer the scones to a freezer bag and store them in the freezer. When ready to bake, place the frozen scones directly in the oven at 425°F for 15-20 minutes. Keep an eye on them, as baking times may vary depending on your oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Blueberry Scones Step-by-Step
Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut ½ cup of butter into cubes and place in the freezer to chill for 10 minutes. Make your own buttermilk by mixing 1 tbsp of white vinegar into 1 cup of milk (or ¾ white vinegar to dairy-free alternative) and letting it stand for 5-10 minutes in the refrigerator.
In a large mixing bowl, add 3 cups of gluten-free flour (¾ tsp xanthan gum, if needed), ⅓ cup granulated sugar, 2 tbsp baking powder, ½ tsp salt, and 1 tbsp lemon zest. Stir until all the ingredients are combined.
Using a pastry cutter or fork, cut in the ½ cup cold butter.
Keep cutting the butter into the flour until it looks like the size of small peas.
Whisk 2 large eggs into the ¾ cup of buttermilk and add the mixture into the flour and butter mixture.
Stir until a soft dough starts to form. Be careful not to overmix the dough. Overmixing can cause the scones to be hard.
Gently fold in 1 cup of fresh or frozen blueberries.
Sprinkle one tablespoon of flour onto a large sheet of parchment paper. Place the dough on the floured parchment, then dust the top of the dough with another tablespoon of flour. Gently fold the dough over itself twice: first, fold it in half so one side rests on the other, then repeat the fold. You’ll have a dough ball.
Using your hands, shape the dough into a round approximately 7” in diameter and 2” thick. Avoid making it larger or flatter, as this will result in scones that are too flat.
Heat up a sharp knife under warm water, then use it to cut the dough round in half. Next, slice each half into four equal pieces. Repeat with the other half, creating a total of 8 triangular pieces of dough.
Place each dough triangle on a parchment-lined baking sheet. Use 2 tbsp of milk to brush the tops of each dough triangle.
Place the scones in the oven and bake for 15-20 minutes until the tops are golden brown.
Grab a small bowl and make the glaze. Mix together 1 cup confectioners’ sugar, 1 tbsp lemon juice, ½ tsp vanilla, and 1 tbsp water until smooth.
Drizzle over the warm scones. Serve and enjoy!
Delicious! Ummm…I’m a totally beginner baker, and my dough turned COMPLETELY blue using frozen blueberries, haha! Did I let the dozen berries get too soft on the counter, maybe? Any thoughts on why that could have happened?
OH my lol! Try rinsing them and drying them next time 🙂
Excellent recipe. I made 1/2 batch and it worked out well. (for 2 people).
absolutely delicious. they came out big and fluffy. I used almond milk with vinegar for the buttermilk and dairy free butter. I had to add another 5 minutes to the bake time. thank you for this and all of your wonderful recipes.
Thank you! Glad they turned out great!
Loved the waffles, will make gf blueberry scones next
Great instructions.
Delicious. Turned out perfectly.
I have to say the texture of the scones was perfect! Crumbly, light and baked beautifully. Why 3 starts ? 2 reasons: There is too much baking powder – you can taste it in every scone. Baking powder should not be tasted. Secondly, there was no flavor – more like bread, even though I added some cinnamon to it. The lemon peel was not enough to give it any flavor.
A note on the DIY buttermilk – that method usually works for me, but this time I used Lactaid milk and it was pretty awful. So use only regular milk (I would recommend whole milk) to make buttermilk with white vinegar.
Texture is great, but I think next batch I may add a touch more salt and sugar. They’re nice with tea but my first batch turned out a tad bland. But overall, the recipes I’ve tried on your site are delicious, make me not miss gluten at all!
So technically I’m giving 4.5 but only because the dough did not want to come together. “Carefully stir in the blueberries” had me boggled because it was not a cohesive dough. I kept adding bits of milk to make it somewhat hold together. Other than that messy struggle, they baked up really well and taste great! I subbed in coconut sugar.
Just tried this recipe and unfortunately they’re going in the trash. They look beautiful, texture is terrific. Were easy to make and the recipe instructions are easy to follow. Why the trash then?? It’s the leavening! WAY TOO MUCH LEAVENING. Metallic, bitter, inedible. I understand the need for extra leavening in gluten free baking but what’s the point of a beautiful rise if they taste terrible? There’s got to be a happy mid point. Would love to hear other’s thoughts on this issue!
Hi Tiffany, we recommend using aluminum-free baking powder to avoid this issue!
Unfortunately, I also thought that they tasted way too much like baking powder :-/ (not metallic, just like baking powder)
I’m questioning 2 tablespoons of baking powder. Should it be 2 teaspoons?
Hi Brenda, 2 tablespoons is the correct measurement!
These were delicious! I did make some small changes. I added 2.5tbsps of lemon juice into the confectioner sugar for the glaze, and 2tbsps of oat milk. We wanted a more lemon glaze. It’s so hard to find good gluten and dairy free items and these are a winner!
I made these and they are delicious! I am new to the world of gluten free and I love scones so I have been looking for a gluten free scone recipe. I love lemon so I added extra lemon zest and topped the warm scone with Trader Joe’s Lemon Curd (I did not add the glaze). Mine came out a little crumbly but I think it was because I was afraid of overworking the dough and actually underworked it. I will definitely be making these again.
Hi
I was wondering how long can I refrigerate unbaked scone dough for? Regular flour scones cam be refrigerated overnight but sure about gf Scones.
Overnight should be just fine!
These were very good! We used fresh blueberries. We’ll definitely be making these again. Thank you for this and all the GF recipes!
Thank you for this wonderful recipe. They turned out great.
The step by step instructions were really helpful and easy to follow. I made a few with some frozen cranberries and they were equally as delicious.
These are outstanding! We usually freeze 1/2 of them because they freeze wonderfully and do not lose their delicious flavor. Thank you!
I’m not sure what went wrong, but I had nothing but a crumble when I tried to mix the dough. I tried to add more milk to moisten it, but it wasn’t enough and I was afraid of overmixing. Any suggestion?
Hi Alison, it sounds like your dough needed more buttermilk. Depending on the brand of flour used and the ambient humidity in your kitchen, the total liquid needed for the dough to come together can vary!
These were so amazing! I almost regret making them to share with my family because after one bite I wanted the whole pan. I’ve made them twice in the last few days, once with frozen and once with fresh blueberries. (Fresh will blow your mind) I used Namaste gluten free flower blend and the texture was great.
These scones are amazing. Better than I expected for GF Scones. Bravo!
These are excellent! Great recipe! I used Bob’s Red Mill Gluten Free 1to1 Baking Flour, Earth Balance Vegan Butter sticks, and almond milk to make the buttermilk. Very moist and excellent rise! I did both sugar sprinkles for texture and light glaze. So good!
I didn’t really care for the vanilla in the glaze. So I adjusted ratios and added more fresh squeezed lemon juice and a pinch of salt. Great lemon glaze!
I’m a little confused about baking them, do you leave them in a circle ( after cutting) or separate them and space each one apart?
Hi Donna, make sure to separate and space them apart about 1-2 inches!
My first ever scone attempt. My husband has been the scone maker-with gluten. He gave high praise! Thanks.
We have made these twice so far and they are delish. Next time I will try omitting the eggs and try to make them vegan.
Thank you for this GF recipe! We made it this morning bec/ the BF is GF and it’s still cool enough to turn on the oven without overheating the kitchen. I used a King Arthur GF flour and omitted the blueberries (did not have on hand) and used the lemon juice + milk = buttermilk method recommended. Turned out a bit crumbly and light, which is what we prefer. Will be making this again!
I just made these as-written for the first time today, thank you for this recipe! I wasn’t able to add blueberries because I didn’t have any, so I simply omitted them–and I found that the resulting scones were a little on the dry side for my liking. Any tips on how to reduce how dry the scones are if you don’t add fruit?
Hi Kelsey, we recommend adding an extra tablespoon or two of milk!
Simply delicious! I live in Sweden and use European butter which is denser and has less water than American butters. I diced the butter, froze it and then blitzed it with the flour in a food processer to mix. Poured that into a bowl to mix with the liquid ingredients and followed the rest of the directions to the letter – also made the ‘buttermilk’ directions by adding vinegar as I am unable to find butter milk here. They took 17 minutes and were just delicious. Thank you for the recipe and the many others…including your banana bread…that are now on constant rotation.
I love these scones! Can i use a little vanilla bean powder in place of the flour for flavor?
Hi Tammi! Thanks so much! You could use a bit of vanilla bean powder in addition to the flour, but I would still use the same amount of flour for the recipe.
These were fantastic! I must admit that I used dried cherries instead of blueberries. I don’t like blueberries. I also added sliced almonds. I made them for a tea party and no one knew they were gluten free, except for my sister, who can’t eat gluten. I will be making them again, still without blueberries, but I may try cranberries an orange.
I always have trouble using frozen blueberries. Do I thaw them and drain? Seems like kid I put in frozen the dough is soggy.
Hi Annie, you can use fresh blueberries if you prefer!
I have several cups of frozen blueberries in the freezer and would love to use them. Just wondering if you add to the dough right from the freezer or do you thaw & drain first?
You can use them straight from the freezer.
This makes a delicious scone. The texture is really great and the flavor is on point.
I grew up GF due to celiac. At the time, there were very limited options of anything, especially baked goods. I’m so glad there are now better and less expensive alternatives for flours especially. I’m seeing and experimenting with tons of GF recipes that just simply did not exist when I was growing up.
These scones are absolutely amazing!! I had some fresh raspberries that were about to go, so I substituted them in for the blueberries, turned out amazing! Thank you so much for sharing this recipe! Will definitely make again;)
This is the first comment I have left for any online recipe because THESE BLEW MY MIND!!!!!!!!! I have been baking a LOT of gf baked goods and it often means preparing for flatter, more dense goods but these…. These turned out fluffy, so soft and warm and buttery. The absolute best way to start a Sunday morning. I decided to keep them plain and use raisins instead of using blueberries and the drizzle and it was exactly what I wanted to pair with butter and raspberry jam. Thank you SO much for this delicious recipe! I’m sharing the pictures to my friends and family because I’m incredibly impressed and pleased 🙂 have a glorious day!!!!!!!
These look delicious! Might you possibly include options for healthy lower glycemic sugar substitutes when possible in your recipes? Thank you for considering this! 😊
Hi Judith! Thanks for the suggestion. Will definitely keep that in mind!
if want to make vegan. what can I substitute the eggs for
Hi Jeannette! You can try using flax eggs or Bob’s Red Mill Egg Replacer.
These are amazing!! 🤤
I’ve made these several times and they’re fantastic. I haven’t tried baking from frozen and I’m confused, the directions for baking from frozen gives the same time and temperature as not frozen, they came out not cooked in the middle. Any advice?
Hi there! I would try leaving them in for a few minutes longer to accommodate for them being frozen. If it seems like keeping them in the oven at 425 for longer would risk them burning on the outsides, I would lower the oven temperature to 375.
This recipe is Perfect!!! I used Red box Earth BAlance dairy Free butter and Country Crock plant-based heavy cream in red and white box instead of milk. I added orange zest to all and then I split the dough and added Dried Cherries and Pecans for one, Candied Ginger, cinnamon and Cardamon for the second and extra lemon zest for the third. Thank you for this perfect recipe!!!
Amazing!! Did not taste GF at all and it was easy to make. I followed the recipe exactly and it was perfect! I used convection setting so 14 mins and they were done. I used the zest of 2 Lemons and juiced half a lemon for the tablespoon of lemon juice needed for the icing. The icing, omg, sooooo good and easy to make! I’ll be making these for Christmas this year, thank you for all of your amazing gf recipes!
This woman is the real deal. Her scones are so good! Her biscuits are so good! Her pancakes, YUM. Sweet breads, got ‘em. She knows what’s up. So if you are ever wavering between GF recipes start here. She does not disappoint. Thank you Audrey!
I used Bob’s Red Mill 1 to 1 the first time I made these and they were fantastic. Today I tried it with cup4cup Wholesome flour and it wasn’t as good. I will stick with Bob’s.
This was my first time baking a gluten-fee recipe. I was not expecting them to be so delicious!
I used Bob’s Red Mill 1:1 gluten free flour.
I used a grater to grate my (real) butter then put it in the freezer as instructed, the just massaged (pinched) the grated butter into the flour until all butter was coated.
I used oat milk with the vinegar because that is what I had.
I was spooked by another comment about too much baking powder, so put in a “little less” than 2 tablespoons, but it was fine, and I think would have been fine with the full amount.
I also used a scant 1/2 tsp salt just because.
I’ve made scones before so familiar with how they come together, these were no different. And look pretty too!
These were delicious!
My son’s favorite scones, and he’s extremely picky! He said to me, “These are the best scones ever. I would buy these at a bakery every day.” He’s not even GF! I use oat milk to make the “buttermilk” & Earth Balance, and it turns out perfect every time. It’s always crumbly so I have a hard time folding it over itself, but no matter. It’s still flaky and delicious. I’m going to flash freeze this next batch to put into the oven in a couple of days when my sister comes to visit. She’s an awesome cook & baker, and this is my go-to recipe to impress!
I can’t thank you enough Audrey for this wonderful recipe! First time I made them was today. They turned out perfect! I used Cup 4 Cup all-purpose flour. They are delicious! I have to do my own GF baking because my bread I was always buying is apparently going out of business (Kinnickinick in Alberta, Canada). I will look over your other recipes to see if you have bread I could also make.
Thanks again, you are my idol now❤️
Great instructions, great consistency, great taste – Thanks so much 🙂
I’ve made these scones twice with my granddaughter who is celiac. The first time we made them exactly to the recipe, they were absolutely amazing. Today, we altered the recipe because she wanted a cinnamon bun flavour. We omitted the lemon and blueberries, but added a mixture of brown sugar and cinnamon during the folding phase, just prior to making the dough round and cutting into 8 triangles. We sprinkled the cinnamon/brown sugar right into the dough before folding. We didn’t want to sprinkle on the top as I was worried it might burn when these are baked at 425. Again, a delicious scone! We also drizzled the warm scones with a light cream cheese icing…yum!!
These are hands down the best GF scones i have made. Thank you for a delicious recipe. Used Earth Balance and almond milk and King Arthur GF flour.
I used 1 cup dried cranberries instead of blueberries: they were delicious! Thank you so much.
I just made these scones. They are delicious. It took longer to bake than the recipe said. I will definitely make them again.
First time making, seem pretty easy to follow recipe. Now baking going on 25 minutes. To get them done. But they taste delicious even before I have glazed them!👍👍👍👍👍
My dough was not coming together the way I had hoped. It was more crumbly, but once I surrounded it all with the parchment paper and pushed/mushed/compressed, it stayed together. It definitely was not smooth and round and I was not able to fold it. However, the scones baked fine and were tasty! My husband said “yummy!”
Made these yesterday and had one right out of the oven, OH MY GOSH!!!! So good. The real test is today. Most gluten free sweets taste great that day, the next, they are dry and tasteless. Not these, soft , not gritty, and has that scone like texture, I could eat more than one with my cup of tea. Audrey never disappoints!
Made these yesterday, had one right out of the oven, oh my gosh, so delish!!!!! The real test was today. Most gluten free recipes are great that day, but the next day, they are so dry and tasteless, not these, soft with that scone like texture. Oh, and by the way, made them dairy free too!!!!!
Made these yesterday, had one right out of the oven, oh my gosh, so delish!!!!! The real test was today. Most gluten free recipes are great that day, but the next day, they are so dry and tasteless, not these, soft with that scone like texture. As I’ve stated before, Audrey has the best recipes. Oh, and by the way, made them dairy free too!!!!!
It’s is indeed very good, but it said 2 TABLESPOONS of BAKING POWDER and I was confused so I put 1 1/2 tablespoons and it came out with a huge amount of it tasting like baking powder. If this was a typo please fix it because I think you might have meant 2 teaspoons.
Made this recipe it’s very easy to make and very good scones! Hubby non gluten free said it’s the best scones he has ever!!!
I made these delicious scones today and they turned out beautifully! I used almond milk, and regular butter. The texture was soft and flaky, the sweetness just right, and I loved the lemon with the blueberries. Such a yummy combination of flavors. I am a novice at making scones…. this was only met 3rd try, and the first try of gluten free scones. I will be making these again as a special treat for myself and my guests! Thankyou for a wonderful recipe.
I made these yesterday and my daughter came home from school and told me I made the best scones ever! So thank you for letting me a hero scone maker in my daughter’s eyes. Of course we all know the real hero is the recipe maker! That’s where all the work is. So I appreciate the effort you went through in developing this recipe. I thought they were delicious as well!
Can you use oat milk instead of almond or cashew milk?
Hi Sawyer. You can use your favorite dairy-free milk in any of my recipes.
Excellent scones. Great consistency and the lemon is nice undertone.
These are amazing! I made them for our churches Women’s Tea a few weeks ago, and there was not a single one left (I made two batches and cut each triangle in half for a total of 32). People could not believe that they were gluten, free, dairy, free, and egg free. They turned out fantastic. I used gluten-free 1:1 flour, oat milk, and aquafaba as an egg replacement. I am making them again tonight for Parrish group. These are my new “go to” recipe. 😊
I wasn’t expecting that!!!!! I thought I could find a recipe I liked and then tweek it to my liking but this needs NO tweeking. I’m anxious to try other flavors. Thanks
great recipe. turned out perfectly. can I freeze the baked scones?
I am so happy that you enjoyed the scones Connie! Yes you can freeze the baked scones.
My husband was diagnosed with Celiac this past March and I was diagnosed with Hashimoto’s thyroid disorder and Hypothyroidism last year. We’ve both been gluten-free since the beginning of this year and baked good are what I’ve missed most. I baked these scones last night and my husband said and I quote, “These are incredible! So good!” He’s not much of a sweets or baked goods kind of guy, so that is high praise!! I made them with Bob’s Red Mill 1 to 1 flour and with your milk and white vinegar trick to make buttermilk. I’m going try this recipe with chocolate chips next! Thank you!!
Just have to say I tried your scone recipe tonight. Holy Mother of all that is good and pure – it was incredible. I grated the frozen butter. Used my go to Bob’s Red Mill 1:1 and these were so incredible. They rose up perfectly. I’m going to experiment more now and make brown sugar chocolate chip scones. Been gf for 15 years and these were one of the best recipes I’ve ever made.
These were delicious. I made them gluten free and dairy free by using GF flour Cup 4 Cup, almond milk and Smart Balance Buttery spread. Everything from the scone to the icing was delicious! I will definitely make these again!!
I have been GF for years and making scones. They were all ok but this recipe —to die for good. Unfortunately i ate them all over a few days. My hips thank you hahaha. The BEST ever. You really do know your gluten free baking.
I’ve made these five times in the last three months and they always turn out great! giggle when it says to gently add the blueberries because I am using frozen ones and squishing them in to the dough quite roughly. turns out super anyway:)
I made the gluten-free, dairy-free recipe and it was a hit by family and neighbors! Couldn’t even taste the difference. These will be on repeat, Thank you for sharing!
Next time I am going to substitute coconut sugar for the cane sugar…. I’ll let you know if it works!
these were delicious! the directions we’re straight forward and easy to follow! I subbed out the blueberries for orange-flavored cranberries and the lemon zest for orange zest to make orange cranberry scones. yum!
Holy cow these flew out of my kitchen! I’m the gluten free one and usually I can’t pay my family to try gluten free confections, but these they devoured! The lemon zest and the icing really made the flavors pop, and the texture was softer than a normal scone but still had a nice crumb, and a perfect browned crust thanks to the milk brush. Excellent recipe!
Scrumptious! Used dairy free ‘butter’ and Bob’s Red Mill cup 4 cup. Fresh picked blueberries to add to the deliciousness. Thank you for a wonderful recipe!
My search is over! I’ve made several GF scone recipes, this is by far the best! (I used Namaste GF flour blend)
Amazing recipe! Is there any substitute for eggs ( to make it vegan as well as gluten-free?) Would ‘flax-egg’ work?
Thank you so much Amy! I have not tested the recipe with flax-egg but I have baked them using Bob’s Red Mill gluten-free egg replacer.
This recipe is phenomenal!! I had never made scones let alone gluten-free scones before making this recipe. They were light, slightly crispy, deliciously flavorful, and easy! Thank you so much!! You have some of the best recipes I’ve tried on my gluten-free journey!!
Made blueberry and chocolate chip scones. Both were a hit and so easy to make. Thanks. Froze them and got 11 smaller ones. Baked 18 minutes. Perfect.
Made these dairy free for the first time they came out great, had to sub with Just eggs and oat milk, and added a little more milk, but that came out great and tasted delish. Wish I could share my befor and after photo. 👌
I just made these for the first time and they turned out so good! I’ve been craving gf scones for so long and they’re even better than I hoped! Thanks for the great recipe!
My first attempt at GF scones and I must say this recipe is excellent. I pre-freeze the amount of butter the recipe calls for and grate it into the dry ingredients. Chill all the ingredients including the baking sheet in the freezer for 15 minutes before baking and the scones come out light and fluffy and perfect. This will be my go to GF scone recipe from now on.
These are unbelievable! I never thought I could make delicious GF scones. Thank you so much! 🙏
This has become a staple in my house. I make them about once a week. They’re so good my daughter says I should bake and sell them. I have to say though, that I never make the glaze. I like them just as they are warm from the oven. You can substitute other berries if you prefer. I have also made with chocolate chips for my husband. A keeper for sure!
Made these twice and they are so good!
Made these for my mother’s birthday, she loved them. Thank you for this wonderful recipe!
These are amazing! I expected them to be a flop but was pleasantly surprised. I made different batches with a few types of berries and they still turned out perfectly. First time ever making gluten-free scones and actually having them turn out! They honestly looked better than the gluten ones I usually make. Thank you so much! Looking forward to trying your other recipes!
I switched out the blueberries for cranberries and white chocolate and OMGoodness! They were amazing! Thank you for sharing this recipe, it will forever be my go-to!
These are absolutely delicious. Thank you so much for sharing this recipe. I sell my baking at a local farmer’s market. I made a few batches and gave them to my lovely non-celiac neighbours. They like them so much they placed orders.
Wonderful Recipe! These were easy to make and absolutely delicious!
I made these this morning, forgot I didn’t have blueberries swapped in frozen strawberries blitzed in the food processor to make smaller pieces, and used Bob’s red mills gf flour and spectrum shortening turned out great texture was perfect 👍 can’t wait to make again with blueberries! Thanks for the recipe.
Scrumptious! My first time making scones and I couldn’t believe how easy and fun this recipe is! I used almond milk and made my own buttermilk. I used coconut palm sugar instead of white sugar. I used Bob’s Red Mill 1 to 1 GF flour (contains xantham gum) and my only concession to dairy was Kerrygold butter. I combined fresh and frozen blueberries. I gave them an extra 5 minutes cooking time to get that golden crust. Everything was so well explained and the results were DE-luscious!!!
Easy and good! So glad I was able to find an easy recipe for GF/DF. First time making scones ever so this was delicious!
First time making scones and they turned out great! So happy to have a gluten-free version to enjoy. Followed the recipe exactly and I wouldn’t change a thing. Thank you
This is the perfect scones. I’ve never found a way to replicate scones I used to make with wheat flour until now. Thank you for the detailed photos and instructions. They are easy to make and turned out great!
Reasonably easy to make and delicious. The GF isn’t something I necessarily look for but these were great and the glaze was good for getting unadventurous kids to want them again.
These were by far the best gluten and dairy free scones I have ever eaten! The recipe is perfect-even my gluten dairy loving children devoured them!
This was DELICIOUS!!!!! Soft and light and you can’t even tell it’s gluten free! I did have to use some extra milk (about 1/4 c.) & I used chocolate chips because I didn’t have blueberries. SOOO GOOD.
Excellent recipe. I used goat butter, as my daughter and I cannot eat cow’s butter but goat dairy. The scones turned out perfectly and delicious! I highly recommend!
Amazing scones! I couldn’t even tell they were gluten free. The texture and flavor were outstanding! Definitely my go-to recipe for gluten free scones now.
They came out beautifully and yummy!! Thank you for the recipe! My son was diagnosed with Celiac Disease at the age of 5 and is now 13 years old. We are always looking for new recipes to try! I’m also a mamma of 4 kiddos!
Excellent!!!!
Excellent recipe…these were absolutely delicious scones. Your helpful directions were the key to success! I highly recommend!!!
Really tasty. I’d add a photo if I could because they are also quite pretty.
This is an AWESOME recipe! SO happy I can now bake scones, my favourite baked good at home. The only thing was, mine turned out kind of … dusty LOL. What would make the scone taste dusty? Maybe it was the flour I used (Bob’s Red Mill GF baking flour). I also might have under mixed because I was worried about over mixing! But this is now my go to scone recipe and I’ll try again!
I am so happy that you enjoyed the scones Shyla! I think the “dusty taste” was because the Bob’s Red Mill baking flour is made with bean flours. I do not recommend using that particular flour (the one in the red bag) with any of my recipes. I bake with Pillsbury gluten-free flour which is rice flour with, pea protein, starches, and xanthan gum. I order it from Walmart. Thank you again for the wonderful recipe review.
What an amazing recipe. These scones came out delicious and beautiful. So beautiful, in fact, that when my friends s a aw my batch it inspired 4 of them to make them too! The only unusual thing for me was that I had to add 1/3 C more milk to get the dough right. Otherwise, they came out great.
So delicious! Nobody cares if it’s gluten free or not! (Except me) So easy, but I recommend reading the recipe through 2 or 3 times. So glad I did! Just a wonderful recipe!
This recipe, when followed, will end with you taking a bite, closing your eyes and exhaling with yum. I do have a question, though, would it need to be modified slightly for dry fruit, like cranberries?
I am so happy that you enjoyed the scones Dave! I have not tried the recipe with dried fruit. I would just watch the scones during the last 5 minutes. Thank you for the awesome 5-star recipe review!
WOW!!!! I cannot believe how amazing these turned out. I used King Arthur measure for measure and omitted the xantham gum, and also used lactose-free whole milk. A question I have is, if I make them smaller next time do I need to adjust the cooking time? Like if I halve the size of the scones? Thank you!
I switched to almond milk when I began breaking out in an itchy rash whenever I consumed dairy milk. Thank you for offering this option (and testing it out). Not all recipes come out when I sub almond milk for reg milk. My English BFF got me hooked on scones years ago (pre GF). Haven’t had one in over 4 yrs so I can’t wait to make these and see what she thinks. I know I’ll love them…all your recipes have been a home run for me so far!
Thank you for the amazing recipe! They turned out perfect. I used dairy free butter and raspberries instead of blueberries. All of your recipe always turn out great, They have been a saviour the best few months being on a new diet. Your website is one of the only places to get good gf recipes that are dairy free but not vegan. I’ve made your pumpkin bread like 4 times 😋
These scones turned out perfectly! I really appreciated that you included alternatives to make them dairy free, as well as gluten free. I have made other scone recipes and they always would come out crumbly and dry. These were perfect!! I actually used orange peel instead of lemon and added dried cranberries instead of blueberries. So delicious! Thank you!
Made these last night! They are Simply delicious! Did not taste like gluten free at all even though I used Bob Redmill 1:1!
Thanks so much for sharing this Delicious 🤤 recipe!
Made these today and my husband said they were the best thing I’ve ever made!!
Maybe it’s the gf flour blend I use but I’ve found I need to double the milk to get the right consistency. But these are amazing. I’ve even forgotten to put in the blueberries and they were still amazing lemony scones. They have become the most popular request from my mom friends when I’m on brunch duty.
These were absolutely fabulous, thank you for such a well written recipe. I shared them with several neighbors and they were raving, could not believe they were gluten free! Quick question though, if using frozen blueberries, do you recommend thawing them first or just adding them still frozen? Thanks again!
WOW these are absolutely delicious!!! Thank you so much for creating such a fabulous recipe!!!
Mine weren’t as pretty as yours, but they were tasty. I will for sure be making them again!
I made these today and they were amazing???????? My non gluten free hubby liked them too and he never likes anything gluten free?. We had a fresh traditional -gluten based scone to compare and my hubby said he couldn’t tell which one was gluten free. Thank you so much. I’ve been craving scones for so long, Next I’ll be trying your fried chicken something else I haven’t had in way too long ?
Absolutely wonderful scones. I’ve struggled with my gluten-free scones turning out too dense in the past. These were perfectly light and airy inside with delicately crisp edges. I used Bob’s Red Mill 1:1 flour and unsweetened vanilla almond milk + lemon juice for the buttermilk. Tried them with and without glaze and both were fantastic.
Oh wow!! Just eating one now. Absolutely amazing. I added a fair bit of lemon zest as well as some juice. I also added some buttermilk powder. These are incredible. Thank you so much for this. I’ve tried a few and this is the best by far.
I recently started eating gluten-free, on top of already being dairy-free, and was on the hunt for a delicious scone recipe. I was so happy to find this recipe and blog!! The scones came out perfectly and I didn’t feel like the taste or texture was compromised at all. I used Bob’s Red Mill 1-to-1 flour, Becel butter sticks, and cashew milk with lemon juice for the buttermilk.
These are so good!!!! I left out the lemon, but made the recipe exactly the same otherwise. I used Bob’s Red Mill 1-to-1 Flour. These scones are seriously the best I’ve had, GF or not.
We love this recipe!! I’ve made them twice both times vegan using flax eggs and aqua fava (not sure if I spelled this correctly), the second time using pure maple syrup – the first batch was super scrummy – second batch, a little too dense – I put too much vegan egg in – I’m so grateful to have found your recipes! We have a vegan, a vegetarian, a gluten free/refined sugar free (me – mostly – because of arthritis) and a someone who eats anything but stays mostly in the healthy zone – so your recipes are a perfect base for finding something we’ll all enjoy!!! Thank you.
I made these with almond milk and dairy free butter and they were awesome!!! We are making them for the 5th time with home grown blueberry’s. Yum.
Hello, Is the dried lemon peel supposed to be lemon zest? Otherwise, won’t you just get one big chunk of lemon peel in a biscuit? Or are you supposed to chop it up?
Hi Melissa! Dried lemon peel is what is sold in stores in bottles in the seasoning aisle. You can make and use lemon zest. I find it easy because I bake so much to keep bottles of dried lemon and orange peel in my pantry. I hope you enjoy the scones!
These scones are AMAZING! My daughter made these with Homemade GF flour mix- 50% white rice flour, 20% brown rice, 10% tapioca and 20% corn starch. Then she followed the recipe!! The absolute best scones we have eaten!!
My GF daughter has never been able to have a scone before and has always watched the rest of us enjoying them. (She always gets something special so doesn’t complain, but was so glad when I suggested we try these.) She loved these. My very picky son who snubs anything GF (just for the sake of it) ate a huge piece and even said they were good..
We didn’t have GF flour. I mixed 294 grams Tapioca Flour 126 grams Sorghum Flour and 2 Tbsp ground psyllium husk.
I questioned if it’s supposed to be 2 Tablespoons baking powder as that seemed a lot. I added it in, but the taste of the ingredients didn’t seem right so I withheld the salt and added extra sugar and that hid the taste. Didn’t use the lemon as we’re not fans.
Made the 7 inch circle, but in the oven it spread to the full size of the pizza pan it was baking on. Didn’t matter. Put glaze on it. The entire batch (save one piece) was gone in about 15 minutes. Next time we’ll do cranberry orange.
I used Bob Mills 1 to 1 Baking Flour. After adding the buttermilk, the dough was dry, not sticky. I decided to incorporate the blueberries into the dry dough. I then added a little more buttermilk to make the dough more sticky. This method turned out great! It kept the blueberries from breaking which happened in other recipes. Additionally, after cutting the scones, I stuck them into the freezer for 20 minutes to harden the butter up which I learned from another recipe. After I transferred the scones onto my silpat, I baked for 20 minutes since the scones were pretty cold and I figured it could use the longer bake time. The scones were delicious and the best I have ever made. They rose pretty high, light, flaky, and moist. Just the way I like them! Tasted great without the glaze!
Made these today for my Celiac mom – she absolutely loved them! My dad (not Celiac) couldn’t even tell the difference! I cut them into 12s instead of 8s – they fluffed up nicely! Audrey, just wondering – would this recipe translate well to jalapeño cheddar scones? I was thinking of subbing out the 1 cup blueberries for 1 cup combined of jalapeños and cheddar, but wasn’t sure if that would result in a dry scone. Any suggestions? If not no worries, just means more lemon blueberry scones in the future 🙂
Thank you do much Jasmin for the awesome recipe review! I am so happy that your mom loved the scones. I have not tried it with jalapeños and cheddar. If you try it will you please let me know how it turns out? Thaks again!
Love these scones! My daughter was wanting something that wasn’t too sweet, but would satisfy her breakfast craving. We are dairy-free, gluten free so we used Country Crock Plant Butter with avocado oil and used King Arthur GF flour and added xantham gum. We also used unsweetened almond milk in place of the milk and added vinegar to the milk in order to replace the buttermilk. We didn’t have dried lemon peel so used 1 tsp. lemon extract in it’s place. These are definitely filling and delicious! We had to bake them a couple minutes longer than recommended, but they turned out great. Thanks for the delicious recipe and a successful recipe for the first time making scones!
I have made this recipe two times and both times, they came out amazing! Seriously, the best scones I have ever had (with or without gluten!).
Our family has been gf for over a decade and this is the first recipe that has inspired me to write a comment. These scones are AMAZING! We have tried other scone recipes, but this is the only scone recipe I will use in the future. The scones puffed up so nicely and were the perfect texture. Thank you! I now think of you as the gf, df genious and can’t wait to try more of your recipes. 🙂
Thank you so much Laura for the awesome 5-star recipe review, it really blessed me and made my night!
These are fantastic!! This is my FIRST attempt at making scones- I’ve always wanted to make them but I’ve been intimidated for some reason- these were a breeze!! Next time I will swap the lemon zest and blues for orange zest and dried cranberries. YUM!! I took some to my mother and she said- “better than Starbucks!” :O I could easily cut the drizzle recipe in half. 🙂 Thanks for a another great recipe!
Thank you sooo much for sharing this recipe! I just made these scones this morning and they are so delicious! I ended up using 1 cup brown rice flour, 1 cup oat flour, 3/4 cup tapioca flour, and 1/4 cup arrowroot flour/starch. The crumb texture was perfect. I used the zest of one lemon and almost a teaspoon of pure lemon extract as we like lemon flavor. The lemon glaze on top was a nice added touch. We couldn’t even tell they were gluten free. I will be making these again using the base for other flavors. ❤️
Wow! These scones are amazing! My husband loves scones (I am GF but he is not) and I have not found a GF version that he could enjoy too…until I made these. They rose beautifully and had that crispy top and bottom that is so hard to achieve with GF flours. The center was fluffy and moist. I will definitely be making them again! Next time I’ll add in more lemon flavor to the scone batter itself because the lemon was pretty mild. Thanks for such a great recipe and for adding the freezing instructions. Now I’ll get to have fuss-free fresh scones another weekend.
I LOVED THIS RECIPE!
These are delicious. I used Pamela’s all purpose flour, which has guar gum, so I didn’t need xanthm gum. Turned out very well. I’m going to use this as my “go to” scone base and play around with different flavors. Thank you!!!
Thank you so much Heather for the awesome e5-star recipe review! I am so happy that you enjoyed the scones and it is now your go-to recipe. Thanks for sharing the brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipe I make for my family. Thanks again!
Wow. Wow. Wow!!!!!! I have been gluten free for almost 7 years and have tried hundreds of recipes. These scones were by far the best scone and overall baked good I have ever made!!! I added 1/4 cup of white chocolate chips and used fresh blueberries bc I didn’t have frozen. I’m honestly blown away by how good these are!!! I can’t thank you enough for this recipe!!
Thank you so much Kellie for the awesome 5-star recipe review, it really made my day! I am so happy that the scones were the best yo have ever made. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Delicious!! Made these for my gluten free boyfriend and his family. Huge hit. I didn’t have lemon available but they were still awesome. Will be returning to this recipe frequently! Thanks Audrey!
Thank you so much Gaby for the awesome 5-star recipe review! I am so happy that the scones were delicious and were a hit with your boyfriend and his family and you will be making them again. You are so welcome, I love sharing the recipe I make for my family. Thanks again!
These came out great! Closest to wheat scones I used to make. I didn’t use the glaze but brushed the tops with oat milk and a sprinkle of sugar.
Thank you so much Glori for the awesome 5-star recipe review! I am so happy that you enjoyed the scones and they were the closest to the wheat scones you used to make. Thank you for shairng that you used oat milk, as I knowit will help others. Thanks again!
Hiii… love the recipe! Just have a question after the scones are cooked how long do they last?
Thank you so much Yanina for the wonderful 5-star recipe review! I am so happy that you love the scone recipe. The scones can last in an air-tight container for 3-5 days. I would reheat them, as gluten-free baked goods tend to dry out the longer they keep. You can also freeze them as well. Thank you again!
i added florida crystals (larger sugar crystals) on top before I put them in the oven but after I coated them with milk, to get that signature sugar crush on top.
I also used lemon zest (1 lemon) since i didn’t have the lemon peel, worked just as well. Might 2 two lemons next time.
BEST pastry you’ll ever eat hands down.
Thank you so much Nicole for the awesome recipe review, it really made my day! I am so happy that these are the BEST pastry! Thank you again!
Wow! I made these for a brunch, and they were a huge hit! Everyone asked for the recipe! I had on hand some Bob’s Red Mill Paleo Flour (1 cup) and Bob’s Red Mill Gluten Free Baking Mix (2 cups). Since the baking mix had both baking powder and xantham gum, I added a small amount of each to compensate for the Paleo flour without these ingredients. I made the drizzle with lemon juice, vanilla, and just 1/4 cup of 10 x sugar. This tasted just fine.
Thank you so much Lisa for the awesome 5-star recipe review! I am so happy that the scones were a hit. Thank you for sharing your modifications, as I know it will help others. I have not tried baking with the Paleo flour yet. Thank you again!
These are absolutely delicious scones! I used fresh lemon zest in the batter and it worked fine. Also, I only had apple cider vinegar. will definitely make these again!
Thank you so much Chris for the awesome 5-star recipe review! I am so happy that you enjoyed the scones and that you will be making them again. Thanks again!
Wonderful recipe! I love scones and couldn’t find a good gluten free one till now! My friends never knew the difference and raved about them saying they were the best they’d ever eaten!! ❤️
Thank you so much for the wonderful 5-star recipe review! I am so happy that you and your friends enjoyed the scones, and they said it’s the best they have ever eaten. Thank you again!
This recipe is amazing. Made last weekend and they came out so good.
Now I want to try making vegan, as I have a vegan friend.
Has any tried making these using an egg alternative? Flax egg or Chia egg or…?
Thank you
Kelly
Thank you so much Kelly for the awesome 5-star recipe review! I am so happy that you enjoyed the scones and they were amazing. I have only made them with Bob’s Red Mill egg replacer. If you try another egg-free alternative will you please let me know how they turn out? You are so welcome, I love sharing what I make for my family. Thanks again!
These scones are AMAZING!!!! I’ve been looking for the perfect gluten and dairy free scone recipe – I’ve struggled for SO long trying to find a good/decent one and had no luck…. until now!!
I have eaten 3 of these in an hour and am already planning to make them again in a few days!
Only variation I did was add 3 drops of Young Living Lemon Essential Oil to the dough (I LOVE LEMON!) to make it extra lemony.
Thank you so much Stephanie for the awesome 5-star recipe review, it really made my day! I am so happy that the scones were amazing and you found the perfect gluten and dairy-free scone recipe. Thank you again!
My daughter was diagnosed with celiac almost a year ago & I’ve been a busy Momma trying to keep her diet interesting and delicious. I love to bake and have tried some pretty terrible store bought foods as well as had some recipe flops. Thankfully I found this Momma as she really does know gluten free baking! Every recipe of yours I’ve tried has turned out fabulous and those of us in the home who aren’t gluten free can’t tell the difference so thank you so much for your great recipes! I made these scones last night and WOW! Best I’ve ever eaten of either gluten free or not! They are light and have the exact texture and taste we were craving in a scone. Very easy to follow & quick to make. I used Bob’s Red Mill 1 to 1 flour and it also worked well. I am excited to make another batch to freeze for when the mood strikes us!
Thank you so much Leah for the awesome 5-star recipe review, it really made my day and blessed me! I am so happy that your family enjoyed the scones, that they were the best you have eaten, and that you have also enjoyed the other recipes you have tried. I am glad that you found the recipe easy to follow and quick to make. Thank you for sharing which brand of gluten-free flour you used, as I know it will help others. Thank you again!
Delicious. Baked up a 1/2 batch. Thought “what can I lose…they’re scones.” I used frozen Maine blueberries and lemon extract for the glaze. I think next time I’ll use dried cranberries and orange extract for the glaze. Really good. Flour was King Arthur’s GF and I added a very small amount each Xanthan gum and tapioca starch. I had tried the Pillsbury you suggested long ago and it wasn’t a favorite; I have been preferring Cup4Cup since it has some elasticity, but I’ve been trying to go with more cake-like flours in items such as this. Very good.
Thank you so much Donna for the wonderful 5-star recipe review. I am so happy that you enjoyed the scones. Thank you so much for sharing what brand of gluten-free flour you used, as I know it will help others. I love anything cranberry and orange! Thank you again!
So exited to try these tonight! I wondered if you had ever tried substituting almond flour for a bit of the GF flour? I’m always looking for ways to up the protein. Thanks so much for sharing this Audrey!!
Hi Laurie! I have never tried this recipe adding almond flour to the gluten-free rice flour blend. Almond flour bakes totally different than rice flour. If you try it will you please let me know how it turns out? You are so welcome, I love sharing what I make for my family. I hope you enjoy the scones!
Made the dairy free version with earth balance baking sticks and oatmilk. So good! Thank you!
Thank you so much Lristen for the awesome 5-star recipe review! I am so happy that you enjoyed the scones. Thank you for sharing what dairy-free option syou used, as I know it will help others. YOu are so welcome, I love sharing what I make for my family. Thank you again!
Wow, totally amazing, wouldn’t even know they were GF. My whole family enjoyed ?
Thank you so much Sam for the awesome 5-star recipe review! I am so happy that your whole family enjoyed the scones, they were amazing and that no one would know they were gluten-free. Thanks again!
I used Bob’s Redmill flour, Monkfruit sweetener , dried orange peel and dried cranberries. I made 1/2 the recipe just to try it out. They came out fantastic. This will be my go to recipe for Scones! Thank you for posting this they are Delicious!
Thank you so much Julie for the awesome 5-star recipe review! I am so happy that you enjoyed the scones, and this will be your new go-to recipe for scones. Thank you for sharing your modifications, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
I made these scones and was totally surprised how how beautiful they looked and delicious they tasted. My family couldn’t resist trying them, so I had to quickly freeze them to have some for myself later (smile). This is a big compliment to you — for the recipe and clear instructions. I am not a cook and rarely try something new. The few gluten free recipes I tried in the past had ok results. I am now eager to start trying more of YOUR recipes. THANK YOU !!!
Thank you so much Candy for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the scones and they were beautiful and delicious. I am glad that you found the recipe to have clear instructions. I hope you enjoy the other recipes of mine that you try. Please let me know if I can help you in any way. You are so welcome, I love sharing what I make fo my family. Thanks again!
This recipe was delicious! Such a success for my first gluten free baking experiment!
Thank you so much Taylor for the awesome 5-star recipe review! I am so happy that you enjoyed the scones. Especially that it was your first success at gluten-free baking. Thanks again and happy gluten-free baking!
Hi! I haven’t tried this recipe yet but I am going to make them this weekend. I’m cooking for two individuals with tricky food allergies. You covered one with the dairy free but the other person has a nut allergy. Would soy milk work?
Thanks!
Hi Brittany! Yes, soy milk will work in this recipe as a dairy-free option. I do not use soy milk because I get hives if I eat too much soy. I hope that everyone enjoys the scones!
This are wonderful! SOOO easy to make, so yummy!! I add what ever fruit I have on hand.
I make these scones at least twice a month! This recipe is a keeper!!!
Highly recommend!!!!!
Thank you so much Jan for the awesome 5-star recipe review! It makes me so happy to hear that you enjoy the scones and that you make them at least twice a month. You really made my day. Thank you again!
I’ve been looking for a good gluten free scone recipe. I’m thrilled to say I finally found it! I made cinnamon chip scones with this recipe. I left out the lemon peel and blueberries. I added 5 oz. Of cinnamon chips, 1/2 tsp vanilla and 1/2 cup chopped walnuts. They were so delicious ????. Thanks so much for sharing this recipe ❤️.
Thank you so much Karen for the wonderful 5-star recipe review! I am so happy that you enjoyed the scones. Cinnamon chip scones sound amazing! I need to try that. You are so welcome, I love sharing what I make for my family. Thank you again these recipe reviews mean a lot to me!
I made these this afternoon for my daily tea, and I had to control my urge to eat more than one! These are so much better than any scone I have ever had, especially the few I had years ago in my wheat eating days. They were always so dry and hard and I never understood what people liked about them. Your scones are perfect.
I don’t use gf mixes because I am allergic to potatoes, and potato starch is in all of the brands I have checked. So I had to do some substituting after checking the ingredients of the King Arthur mix. I ended up using 1 c Brown rice flour, 1 c tapioca starch, 1/2 c sweet rice flour, 1/2 c arrowroot starch.
I didn’t have dried lemon peel, so I zested one lemon and added a half tsp of lemon extract. I like a lot of lemon flavor, and this wasn’t enough, so next time I will try doubling the extract.
The dough was pretty stiff and not at all sticky. I may have needed a few more tablespoons of buttermilk with my change of flours. I couldn’t stir the blueberries in, so I made little holes in the round of dough (after I had done the foldings and the shaping) and poked the blueberries in the holes.
Baked them for 25 mins and they came out looking just like your picture. My husband, who isn’t gluten-free, loved the one I gave him.
Thanks for developing such a great recipe. I too convert wheat recipes to gf and have had many successes, but not with biscuits or scones.
Thank you so much Grace for the amazing 5-star recipe review! I am so happy that you enjoyed the scones. I am glad to hear that the recipe worked with your flour blend. I have never tried blending my own flour. I bet it’s really hard for you trying to avoid potatoes since potato starch is in so many gluten-free products. Thank you for including your modifications, because I know that there are others that have to avoid potatoes also. You are so welcome, I love sharing what I make for my family. If you have been missing biscuits, definitely check out my biscuit recipe. If you try it, please let me know how it works with your flour blend. Thank you again!
The biscuits look yummy. I will try them soon. Thanks for the link.
Interesting that your husband is from Knoxville and that you lived there for awhile, as I too spent the first 18 years of my life there. My grandmother made the best, flakey biscuits using White Lily flour, which was a Knoxville institution back then. That’s the biscuit I aspire to find gluten free.
You are so welcome Grace! Such a small world sometimes. Then you really know what a Southern Biscuit tastes like. That’s why I took a while to get the biscuit recipe just right. My husband knows his biscuits. I hope you will give the recipe a try and that you enjoy them!
OMG! These are fantastic! So easy to mE, so yummy to eat! Thank you Audrey!!
My husband is British, his mom made scones all the time. He loves these!!!
Thank you so much Jan for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the scones, especially since he is British. You really made my night! You are so welcome, I love sharing what I make for my family. Thank you again!
these scones look delicious! Do you think I could sub chia egg as I am allergic to eggs? If so, would I have to make any more changes in the recipe? Thank you
Hi Patricia! I have never tried this recipe with chia eggs. I have tried my biscuit recipe using Bob’s Red Mill egg replacer and they came out great. These scones are similar to the biscuits. If you try them can you please let me know how they turned out?