Easy Gluten-Free Blueberry Scones with a sweet and tangy lemon glaze. Made with only a few simple ingredients. The recipe also has a dairy-free option.
Gluten-Free Scones
I have something to admit to friends. Before working on this recipe, I had never had a scone. I am more of a gluten-free biscuit and muffin girl, so when a reader asked me if I had a gluten-free scone recipe, I was up for the challenge.
It’s a good thing my husband has had scones before, and I could ask him about how the taste and texture of scones are supposed to be. He said scones were a little drier than biscuits, but not too dry, and that their texture was less flaky.
So, I went to work modifying my Gluten-Free Buttermilk Biscuits recipe into a gluten-free scone recipe. With just a few adjustments, these scones came out perfectly! These scones are firmer than biscuits but not hard or dry, just the way a traditional scone is supposed to be.
How To Make Gluten-Free Scones
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Pre-heat oven to 425°F and line a baking sheet with parchment paper.
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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 milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
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In a large bowl add flour, xanthan gum (leave out if your flour already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.
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Cut in the really cold butter into the flour with a pastry cutter or fork until it looks like the size of small peas. (photo 1)
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Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the eggs 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. (photo 2)
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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.
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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. (photo 3)
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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. Please watch your oven because all ovens are different. (photo 4 & 5)
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Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy! (photo 6)
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Store leftover scones in an air-tight container. Scones are best served warm.
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 it.
It makes gluten-free baking so much easier! Make sure you don’t add any extra xanthan gum to your flour if it already has it in it. If you do you will get super gummy scones!
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip For Measuring Gluten-Free Flour
- The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
Dairy-Free Baking Tips
I have also included a dairy-free option to the scone recipe. Myself, my husband and youngest son are all dairy-free as well. So you can also enjoy a gluten-free and a dairy-free scone.
I used Smart Balance buttery spread and almond milk for the dairy-free scones.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
Can I Freeze The Scones?
Yes! The scones can be frozen before you bake them. Flash freeze the cut scone dough for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. Bake the frozen scones for 15-20 minutes at 425° F. Please watch your oven because all ovens are different.
These gluten-free blueberry scones are perfect with your morning coffee or tea. They are super easy to make and only take a few simple ingredients.
The lemon glaze takes these scones to the next level! I just love the flavor of blueberries and lemon together.
More Gluten-Free Breakfast Recipes To Try!
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Blueberry Scones {Dairy-Free Option}
Ingredients
- ½ cup butter, diced and really cold dairy-free use Smart Balance butter
- 3 cups gluten-free all-purpose flour , I like Pillsbury gluten-free
- ¾ teaspoon xanthan gum , leave out if your flour already has it
- ⅓ cup granulated sugar
- 2 tablspoons gluten-free baking powder
- ½ teaspoon salt
- 1 tablespoon dried lemon peel (lemon zest)
- ¾ cup buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the milk and sit for 2 minutes) dairy-free add ¾ 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
- ½ teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Pre-heat 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!
- Store leftover scones in an air-tight container. Scones are best served warm.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 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.
- Make your own buttermilk by adding ¾ teaspoon of white vinegar to the milk and let sit for 2 minutes.
- For the dairy-free option, I used almond milk and Smart Balance butter.
- Store-in an air-tight container. Reheat in the microwave or oven before serving again.
- The scones can be frozen before you bake them. Flash freeze the cut scone dough for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer. Bake the frozen scones for 15-20 minutes at 425° F. Please watch your oven because all ovens are different.
Bibi says
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!
Lesley says
Made these today and my husband said they were the best thing I’ve ever made!!
Mackenzie Elmer says
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.
Amanda says
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!
Traci Tutt says
WOW these are absolutely delicious!!! Thank you so much for creating such a fabulous recipe!!!
Jerry Rowland says
Mine weren’t as pretty as yours, but they were tasty. I will for sure be making them again!
Deb says
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 ?
Emily says
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.
Elaine says
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.
Kate Schreiter says
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.
Sherry says
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.
Kim says
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.
Ann says
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.
Melissa says
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?
Audrey says
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!
Maryann says
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!!
Strawberries says
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.
Lisa says
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!
jasmin says
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 🙂
Audrey says
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!
Jennifer L. says
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!
Lizze says
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!).
Laura says
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. 🙂
Audrey says
Thank you so much Laura for the awesome 5-star recipe review, it really blessed me and made my night!
Natalie says
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!
Pam Seese says
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. ❤️
Shelly says
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.
Sue Peters says
I LOVED THIS RECIPE!
Heather says
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!!!
Audrey says
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!
Kellie Morse says
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!!
Audrey says
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!
Gaby says
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!
Audrey says
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!
Glori says
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.
Audrey says
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!
Yanina Altamirano says
Hiii… love the recipe! Just have a question after the scones are cooked how long do they last?
Audrey says
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!
Nicole says
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.
Audrey says
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!
Lisa says
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.
Audrey says
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!
Chris says
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!
Audrey says
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!
Tracy Bailey says
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!! ❤️
Audrey says
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!
Kelly says
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
Audrey says
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!
Stephanie says
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.
Audrey says
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!
Leah says
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!
Audrey says
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!
Donna says
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.
Audrey says
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!
Laurie says
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!!
Audrey says
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!
Kristen says
Made the dairy free version with earth balance baking sticks and oatmilk. So good! Thank you!
Audrey says
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!
Sam says
Wow, totally amazing, wouldn’t even know they were GF. My whole family enjoyed ?
Audrey says
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!
Julie says
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!
Audrey says
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!
Candy says
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 !!!
Audrey says
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!
Taylor says
This recipe was delicious! Such a success for my first gluten free baking experiment!
Audrey says
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!
Brittany says
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!
Audrey says
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!
Jan says
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!!!!!
Audrey says
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!
Karen says
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 ❤️.
Audrey says
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!
Grace says
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.
Audrey says
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!
Grace says
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.
Audrey says
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!
Jan Dodd says
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!!!
Audrey says
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!
patricia says
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
Audrey says
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?