Gluten Free Scones

Gluten Free Scone Recipe

I recently bought a gluten-free scone mix and was so excited to be able to eat one of my favorite pastries again. The mix I love is from King Arthur Flour which is located in Vermont, near my dad’s house in New Hampshire. Since I can’t always get up there to buy more, I thought I’d try creating my own gluten free scones without a mix. I made these over the weekend for Anel and my sister and they were a big hit. The consistency isn’t perfect, but it’s pretty damn close for gluten free. And the flavor is spot on.

You could mix in any fruit and nut combo that you want, but we went for strawberry chocolate chip. I think they’d also be great as blueberry lemon or with dried apricots and slivered almonds. I started with this recipe and riffed a little to create the one below. I suggest serving them warm with butter or this amazing Paleo lemon curd pictured in these photos. You won’t be disappointed!

While we’re at it, here is an update on my gluten-free lifestyle: As you know, my pregnancy heartburn is much better when I eat gluten-free (read more about that here), but I’m also pregnant and therefor want all of the carbs gluten or not. It’s been an internal battle for me, but my current philosophy is to try to stay away from gluten as much as possible, but if I want to eat it and it’s made from good quality grains, I go for it… and then have a Tums.

Gluten-free scones

Makes 8-9 servings

Gluten Free Scones

1 3/4 cups gluten free multi-purpose flour
1/4 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum (I find this to help the texture but it’s optional)
1/2 teaspoon salt
1/2 cup (8 tablespoons) cold butter or ghee
3/4 cup diced fruit/nuts/chocolate/whatever you prefer
2 large eggs
1/3 cup cold milk (I used cashew milk but you can use whatever you prefer)
1 teaspoon vanilla extract

Preheat the oven to 400 degrees
Line a baking sheet with parchment paper and set aside.

Whisk together flour, sugar, baking powder, xanthan gum, and salt.
Work in the cold butter till the mixture is crumbly. I used my hands for this and it only took a few minutes.
Stir in the fruit/nuts/chocolate.
In a separate bowl, whisk the eggs, milk, and vanilla till frothy.
Add to the dry ingredients, stirring until well blended.
The dough should be cohesive and very sticky. If it’s not sticking, add more milk.

Drop dough onto baking sheet (about 1/4 cup per scone).  Let the scones rest for 15 minutes.
Sprinkle the scones with sugar or cinnamon sugar, if you want.
Bake for 15 to 20 minutes, until golden brown on top.
Remove from the oven and let rest for 5 minutes before serving.
Enjoy with butter, jam, or Paleo lemon curd!

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  1. Elizabeth Oliveto said:

    These look delicious!
    Xo, Elizabeth

    4.11.17 · Reply
  2. Taylor Cannon said:

    These look so good! I love the King Arthur Brand but I am definitely going to try these! Thanks for sharing 🙂
    Taylor |

    4.11.17 · Reply
    • Julia Dzafic said:

      Their mixes are the BEST. I am always stocked with the GF scone mix, cookie mix, brownie mix, and bread mix 🙂

      4.11.17 · Reply
  3. cDs said:

    That sounds so good! I think I’d do strawb/ chip too!
    x0x0 Caro

    4.11.17 · Reply
  4. Cathleen Partridge said:

    Hi there cute lady! Love everything about your blog and I have been an admirer for quite a while.
    I have Celiac Disease so I absolutely must eat gluten free. I try to healthy and knowledgeable about Celiac related issues . There is a lot of information on the internet about arsenic and rice. Rice contains arsenic. Most gluten free products, like baked goods mixes, ready-made breads, baked goods, pastas, pizza crusts, etc. contain various levels of rice. Some gluten free products are made with half or more rice. There are many articles on this subject that you might find interesting. My understanding is that brown rice is higher in arsenic than white rice (it retains the bran unlike white rice). Just the other day I read the results of a study that showed that those eating gluten free diets have high levels of arsenic in their bodies than those not eating gluten free. This is due to all the rice based products that many are consuming.
    I am looking for a gluten free bread with no rice…which is hard to find…GF bread and rice are the only processed products I eat. I do not eat sweets so no gluten free mixes or sweet baked goods for me.
    Since you are pregnant, I thought you might want to look into the rice/arsenic thing. There are many other gluten free grain and seed flours out there to use.
    Something to think about. Take care.

    4.12.17 · Reply
  5. Cathleen Partridge said:

    Sorry in my previous post I stated that those eating gluten free products have “high” levels of arsenic….tgat should have been “higher” levels. Sorry about that.

    4.12.17 · Reply