Enjoy these delicious gluten-free scones made with just 7 ingredients. They work well for a dairy-free, egg-free, or vegan diet too!
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If you love to go to the coffee shop on the weekend for a leisurely breakfast or mid-morning snack, you’ve probably seen all the pastries in the bakery case.
I know that whenever I find myself at these places, I stare longingly at all the options with the realization that there will likely only be a handful of times when I can pick and choose whatever I want from a case like that.
When you’re on a gluten-free diet, you don’t get as many choices when it comes to picking out yummy breakfast pastries. Even harder, couple a gluten-free diet with one where you’re also avoiding dairy and/or eggs.
Unless someone decides to open up a gluten-free vegan bakery near me sometime soon, the chances of that happening are pretty slim.
All this daydreaming of walking in and ordering whatever I want got me thinking about how I’d like to start making my own bakery items at home. I’ve already mastered how to make gluten-free donuts, coffee cake, and a bunch of different muffins and quick breads.
Now I’m going to start dipping my toe into scones. This recipe was surprisingly simple to make. I already had all the ingredients on hand and while I was working on photographing it, I was hemming and hawwing over whether or not to make raspberry, blueberry, or strawberry scones.
I realized just how versatile this recipe is and how many different ways I’m going to be able to use it, swapping out fruit and mix-ins. I can’t wait to try more flavors throughout the year and get creative!
If you’ve been looking for a gluten-free scone recipe that also works for your dairy-free or egg-free diet, or if you’re avoiding both and tend to swing towards vegan baked goods like I do, you’re in the right place.
This post will share with you everything you need to know about how to make gluten-free scones step-by-step and what ingredients you’ll want to have on hand to whip up a batch any weekday or weekend you want.
I’ve even thrown in a few brands of store-bought scone mixes in case the whole idea of baking gluten-free scones from scratch feels like way too much work sometimes.
We’re going over it all in this post. Ready?
Let’s talk about gluten-free scones!
How do you make scones gluten-free?
To make scones gluten-free, be sure to choose a gluten-free flour or gluten-free flour blend. Since gluten-free flour blends made by different manufacturers use a variety of different flour combinations and ratios, the flour option that you use may change how your scones turn out.
Choose a gluten-free flour blend that has xanthan gum included, or if you make your own gluten-free flour blend at home, be sure yours includes xanthan gum.
This ingredient is vital for binding the scones, so they don’t fall apart in your hand and turn into crumbs.
I usually like to use a gluten-free measure-for measure flour option in most of my baking, as it has served me well across a variety of different baking projects. The one I use is King Arthur Measure for Measure flour.
Note that you can use any brand or homemade gluten-free flour blend, but the results may come out differently than those in the recipe I’m sharing in this post.
Gluten-free Scone Mixes and Brands
If you’re not into the idea of making your own gluten-free scones from scratch, you might consider getting a little help from the store. Try looking for one of these gluten-free scone mixes and brands to help save yourself a little time and energy.
Most of these mixes call for butter, milk, and eggs. You can likely substitute vegan butter and a dairy-free milk alternative in these recipes. I’m not certain how eggs would impact the final product, but I’d likely try a flax egg to replace this ingredient if you are looking to make the mix vegan as well.
- King Arthur Gluten-free Scone Mix
- Sticky Fingers Gluten-free Scone Mixes (contains milk and eggs)
- Pamela’s Biscuit and Scone Mix (contains milk and eggs)
- Namaste Foods Muffin & Scone Mix
- Gluten Free Mama’s Scone Mix
I’m linking up to Amazon to give you an idea of what the packaging looks like. Note that the prices of these products on Amazon are astronomical and you will likely get a better deal looking for these options locally.
How to make scones dairy-free, egg-free, and vegan
To make scones dairy-free, you’ll want to be sure you use a dairy-free milk and a dairy-free butter option. I usually opt for almond milk or oat milk in this recipe, because it’s what I have on hand. Other dairy-free milk options will work well in this recipe too.
For a dairy-free butter, I always have Earth Balance on hand. There are a ton of dairy-free butters and butter substitutes out there, so choose one that you’d prefer to use in other recipes as well as this one.
To make scones egg-free, we’re going to omit this ingredient entirely. Easy peasy, scones don’t require eggs!
To make scones vegan, you’re simply going to want to use a plant-based milk and vegan butter option. You’ll also want to opt for a sweetener that you feel good about on your vegan diet. This recipe calls for maple syrup, with a substitute option for honey. If you’re vegan, opt for the maple syrup option.
I am not vegan myself, but tend to eat vegan foods by happenstance of them being dairy and egg-free.
Ingredients for Gluten-free Scones
To make gluten-free scones, you don’t need too many ingredients. In fact, you probably already have most of these ingredients on hand if you’re already following a gluten and dairy-free diet.
Gluten-free flour blend
You can use your favorite gluten-free flour blend that you have on hand that is store-bought or homemade. I use King Arthur Measure for Measure flour blend in most of my baking, and I used it for this scone recipe too.
Any dairy-free milk you have on hand will work well for this recipe. I usually (recently) have had on hand oat milk and almond milk, so these are the two I’ve tried this recipe with. You can use whatever dairy-free milk you prefer and get similar results.
The maple syrup in this recipe gives the scones some sweetness without adding any refined sugar. I love the flavor of maple syrup combined with the fruit, but you can substitute honey if you prefer that ingredient more or simply have that on hand.
Baking powder gives these gluten-free scones some lift when they’re baking, so they rise just a bit. Be sure your baking powder is gluten-free for this recipe.
Salt is a much-needed ingredient in these scones to simply give the biscuits a bit of flavor, and balance the sweetness of the fruit and syrup.
Choose any vegan butter or dairy-free butter that you like to use elsewhere in your baking. You can also substitute this ingredient for coconut oil if you prefer.
The only requirement for this ingredient is that it’s cold when you work it into your scone dough.
Fruit or other mix-ins
You can use whatever fresh or dried fruit you wish in this recipe to make it your own. I’ve opted for fresh strawberries, because they were sitting in my fridge and needing to be used up. You can also use fresh or frozen blueberries, raspberries, cranberries, and chopped apples or pears too.
Some other mix-in options are dairy-free chocolate chips, chopped dried fruit, cinnamon or other warm-flavored spices. You can really get creative with flavors with these gluten-free scones!
If you want to make a glaze for your gluten-free scones (totally not required, but also super yummy), you’ll want this ingredient. Combined with dairy-free milk, this glaze comes together super quick and easy.
How to Make Gluten-free Scones
These gluten-free scones are super simple to make and come together with just a few ingredients and steps. Let’s go step-by-step so you can see just how easy they are to put together.
Preheat the oven
Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper and set aside.
Combine dry ingredients
Combine gluten-free flour blend, baking powder, and salt in a large mixing bowl.
Work in the vegan butter or coconut oil
Add the vegan butter to the bowl. Mix together with your fingers until well combined and crumbly. It’s okay to get a little messy here!
Add the maple syrup and dairy-free milk
Slowly add the maple syrup to the bowl, stirring with a wooden spoon as you pour. Do the same with dairy-free milk.
Add the fruit and mix-ins
Add the fruit and other mix-ins to the bowl and carefully stir together until just incorporated.
Transfer the dough to baking sheet
On your prepared parchment paper-lined baking sheet, add a thin layer of gluten-free flour so the dough doesn’t stick. It helps to put flour on your hands to work with the sticky dough too.
Transfer the scone dough and press with your hands into a round flat disc. You’re looking for a shape about 6 to 7 inches in diameter.
Cut the scones and arrange on a baking sheet
Using a sharp knife, cut the scones into six triangular pieces. Arrange the gluten-free scones on the parchment paper so they aren’t touching one another.
Transfer to the oven and bake
Bake the scones for 30 to 35 minutes. Once baked, remove from the oven and allow to cool before transferring to a cooling rack.
Depending on whether you use fresh, frozen, or dried fruit in your scones, the cooking time may vary. Keep an eye on them in the last 10 minutes of cooking to be sure they don’t overcook. If using dried fruit, you’ll likely need less time, for fresh or frozen fruit, you may need more.
Make the glaze
While the scones are cooling, make the optional glaze for your gluten-free scones. In a small bowl, combine powdered sugar and dairy-free milk. Whisk together to combine.
Drizzle the glaze over gluten-free scones
Once the scones are cooled completely, drizzle the glaze over top. You can make designs or just go crazy with it.
Enjoy these delicious gluten-free scones with a cup of coffee or tea. Or gift them to a loved one who needs a little bright spot in their morning!
I hope that you wind up trying this recipe, getting creative with mix-ins, and loving how these come out! These have been a game-changer in my house for weekends, because I can make them the day ahead and have a delicious coffee shop-style treat that works for my diet.
If you give this recipe a try, please rate it and share in the comments what you think of it!
- 2 cups gluten-free flour blend
- ¾ cups dairy-free milk
- ¼ cup maple syrup
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup vegan butter, cold
- 1 cup fresh or frozen fruit, I used chopped fresh strawberries
- ⅔ cup powdered sugar
- 2 tbsp dairy-free milk
- Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper and set aside.
- Combine gluten-free flour blend, baking powder, and salt in a large mixing bowl.
- Add the vegan butter to the bowl. Mix together with your fingers until well combined and crumbly. It’s okay to get a little messy here!
- Slowly add the maple syrup to the bowl, stirring with a wooden spoon as you pour. Do the same with dairy-free milk.
- Add the fruit and other mix-ins to the bowl and carefully stir together until just incorporated.
- On your prepared parchment paper-lined baking sheet, add a thin layer of gluten-free flour so the dough doesn't stick. It helps to put flour on your hands to work with the sticky dough too. Transfer the scone dough and press with your hands into a round flat disc. You're looking for a shape about 6 to 7 inches in diameter.
- Using a sharp knife, cut the scones into six triangular pieces. Arrange the gluten-free scones on the parchment paper so they aren't touching one another.
- Bake the scones for 30 to 35 minutes. Once baked, remove from the oven and allow to cool before transferring to a cooling rack.
- While the scones are cooling, make the optional drizzle for your gluten-free scones. In a small bowl, combine powdered sugar and dairy-free milk. Whisk together to combine.
- Once the scones are cooled completely, drizzle the glaze over top. You can make designs, stripes, or just go crazy with it.
- Enjoy these delicious gluten-free scones with a cup of coffee or tea. Or gift them to a loved one who needs a little bright spot in their morning!
Depending on whether you use fresh, frozen, or dried fruit in your scones, the cooking time may vary. Keep an eye on them in the last 10 minutes of cooking to be sure they don't overcook. If using dried fruit, you'll likely need less time, for fresh or frozen fruit, you may need more.
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