When I was cooking with wheat, I used to be proud of my scones. But, ever since I went gluten free I’ve struggled to create decent scones that didn’t taste like cardboard, and have the weight of mini-bricks. Well, thanks to the magic of buttermilk, I think I’ve finally cracked it. So here’s my recipe for gluten free scones.

Image of Gluten Free Scones

Gluten Free Scones

  • 2 cups gluten free self raising flour
  • 1 tsp xanthan or guar gum
  • 2 tsp gluten free baking powder
  • 1/2 cup buttermilk
  • 1/2 cup iced water plus one or two tablespoons
  • 1 pinch salt
  • Preheat oven to 220C (430F)
  • Mix the dry ingredients together thoroughly
  • Combine the buttermilk and 1/2 cup of iced water
  • Using a knife, mix the liquid into the dry ingredients using a cutting motion to mix them together well
  • Add a little more water as necessary to get a soft dough
  • Sprinkle a little self raising flour on your workbench and turn the dough onto the surface
  • Work gently to get a smooth dough and shape into a disc about 2.5cm (1 inch) thick
  • Use a scone or cookie cutter to cut out scones, or cut the dough into squarish shapes
  • Place on a lightly floured baking tray. Put them close together so they almost touch each other.
  • Bake for about 25 minutes until golden brown
  • Cool on a wire rack


Cheese Scones

  • Add 1/2 cup of tasty grated cheese to the dry ingredients
  • Top the scones with some more grated cheese and sprinkle with paprika before baking

Sweet Scones

  • Add 1 tablespoon of sugar to dry ingredients

Fruit Scones

  • Add 1 tablespoon of sugar plus 1/2 cup of dried fruit or diced dates to the dry ingredients

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