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Gluten Free Scones

Makes 8 - 10 scones

Serve these gluten free scones with afternoon tea. Perfect with a cup of tea. 

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar


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  1. Dust a large baking tray with a little flour and pre-heat the oven.
  2. Sieve the rice flour, baking powder, sugar and xanthan into a bowl and blend together well.
  3. Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in the yoghurt then use your hands to bring together a soft mass of dough.
  5. Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
  6. Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
  7. Brush a little water over the top of each scone and lift them onto the prepared baking tray.
  8. Bake in the pre heated oven for 18 - 20 minutes until golden brown.


Large oven tray, round pastry cutter and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

18 - 20 minutes
This recipe works well! I used full fat (10%) Greek yogurt and omit the butter. I also didn't add xanthan gum but it didn't seem to be a problem as they came out really nice and fluffy. The only downside is a slight bitter taste, next time I will add some raisins.
By Anna
27 Jul 2020
I made these yesterday and they are really yummy and actually work!
By Bliss
23 Feb 2020
I have tried making GF scones many times without success but made these today and am thrilled with the results. I added a few raisins and will add more next time to disguise the slight bitter aftertaste. Thank you for this recipe.
By Jaki
17 Jul 2019
I made theses last week I followed the instructions but missed out icing sugar as I'm sugar free they came out perfect the thicker they go in the better they rise and if u leave them 1/2inc apart they will rise off each other I used them with strawberry/cream or grilled with butter for toast in morning as I'm yeast free 2. I also freezed them and then left them out 2 defrost and they were lovely, so simple and amazing.
By Miss sally eve
21 Mar 2015
yum! Followed the recipe exactly and they worked perfectly! Slight rise, but light, fluffy and delicious. Thank you!
By Mrs Caroline Williams
01 Feb 2015
This was fun to try as hubby has egg/nut allergies and we are trying to reduce gluten. I subbed in coconut oil in stead of better then divided the recipe in half pre the sugar so did half sweet (with cinnamon and raisins and half savoury with paprika and chorizo. The sweet ones were better, the savoury a bit biscuit-like. Neither rose much - 5tsp as in heaped or level??? - but still thought it was quite successful.
By Mrs Beth Tierney
27 Sep 2014
Fabulous! I'm new to gluten-free baking. First attempt at scones with another recipe was abysmal failure...very grainy, flat & hard. But this recipe was easy to make with my 4yr old, delicious, not grainy, rose beautifully...and fantastic with my homemade jam. As we are also fructose intolerant, we made with dextrose, and served with homemade jam. Just perfect!
By Mrs Elaine Webster
19 Aug 2014
I made these just this evening as I am making scones with a year 3 class at school on Monday and one of the children is a celiac. I am really glad that I gave them a test run today as I don't like them at all - the rice flour made them taste grainy. Sorry.
By Mrs R Stewart
08 Feb 2014
I made these just this evening as I am making scones with a year 3 class at school on Monday and one of the children is a celiac. I am really glad that I gave them a test run today as I don't like them at all - the rice flour made them taste grainy. Sorry.
By Mrs R Stewart
08 Feb 2014
i made these and i love them and all my family do too :)
By Miss samantha mcloughlin
26 Aug 2013
Adjusted this recipe to make cheese scones. Omit sugar, add 1tsp mustard powder, pinch cayenne, 1medium egg. Used 10 fl oz buttermilk instead of yoghurt. The are lovely.
By Mrs Judy West
23 Jul 2013
Lovely taste and texture but mine didnt rise, any idea why anyone?
By Miss amy watts
20 Jun 2013
Lovely flavour, light and moist and not crumbly. They hold together brilliantly and no spread during cooking.
By Miss Becky Hewitt
28 May 2013
Wonderful scones, normally mine dont rise much but these were lovely, hot or cold light and moist.
By Mrs Suzanne Bloxham
18 Apr 2013
Very nice scones and really easy to make. I've never had any success with normal wheat scones so I was really pleased with the result. I used buttermilk for the second batch I made - just as nice but needs a little more flour as the buttermilk isn't as thick as the yoghurt. Lovely with my homemade jam!
By Mrs Sophie Redican
25 Oct 2011
I didn't have any rice flour so used the doves farm gluten free plain flour. I added a little sour milk to the yoghurt to make up the 300mls and the result was fabulous.. especially with my home made dandelion marmarlade x
By Ms Edwina Hodkinson
06 Jun 2011
Obvious mistake.... Baking power contains Gluten..... Might have realised if I had coeliac rather than cooking them for a friend! Yogurt gave a creamy texture so on my next batch I will use half yogurt half water and Gluten free baking powder!!
By Mrs Chloe Steer
12 May 2011
Theses scones are absolutely gorgeous. Im not the best cook anyway and these turned out beautifully, Im on my third batch!! ;)
08 May 2011
I've also tried this recipe and they turn out lovely as single scones too, much better than what you buy in the shops under the guise of gluten free scones!
By Mrs Sue Budd
09 Oct 2010
Because of my daughters intollerances i had to also omit sugar. I had to change the yoghurt to Sheeps Yoghurt. As the sheeps yoghurt is very solid and creamy i had to add a small amount of water to the mix. I made as a scone round. The Scones were absolutely delicious.
By Mrs Pauline Williams
21 Aug 2010
I made these this afternoon and they are absolutely delicious. I made one big scone. I patted it in to shape 2" thick,dusted it with flour and then lightly scored it in to 6. It came out looking beautiful. Have a go. Good luck!
By Mrs annabelle zinovieff
09 Jan 2010

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