Tender, buttery scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. Serve these beauties with extra butter, creme fraiche, honey, and/or jam for a dreamy breakfast, brunch, or teatime treat. Or turn them into gluten-free strawberry shortcake!
Mix in juicy blueberries, try the lemon-ginger and orange-currant variations, or play around with your favorite flavors and mix-ins. Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.
Along with biscotti, scones were one of the first “fancy” pastries I learned how to bake as a food-obsessed tween. My scone obsession followed me through college and into my twenties when I'd wake at the crack of dawn and bake batches to sell at my local coffee shop where I worked as a barista.
I found the methodical process of rubbing cold butter into flour soothing. I loved the feel of the cool, clay-like dough as I shaped it into rounds. And that moment of seeing the baked scones in their gently sloped, conical shapes post-baking was like magic.
I never grew tired of playing with different flavor combinations – the wilder the better – some of which I've shared on TBG in the past such as maple apple bacon, chocolate bergamot, brown sugar banana and these reader-favorite blueberry buckwheat scones.
Gluten-Free Almond Flour Scones
I shared a few gluten-free scone recipes in my book made with sweet rice, millet, and oat flours: blackberry, banana teff, amaranth cinnamon peach, and chestnut fig. I wanted to have plenty of nut-free recipes in my book for those with allergies.
But I was curious as to how almond flour would play in that same formula since I love it in crepes, pancakes, and pie crust. Would the extra protein add structure? Would the extra fat add richness? Would the mild flavor enhance the buttery taste and tender texture?
The answer to all these questions turned out to be a resounding yes! With a few tweaks to the method and ingredients, I had an almond flour scone recipe that rivaled its wheaty counterparts. These gluten-free almond flour scones are so light, tender, buttery, and classic-tasting, I keep forgetting that they're gluten-free!
When you take your first bite of one of these GF scones fresh from the oven crispy, golden edges give way to plushy, warm middles fragrant with buttery steam. Top with a pat of butter and savor the delicate sweetness mingling with creamy melted buttery bliss. Don't forget to wash it all down with a spot of tea!
Ingredients and Substitution Suggestions
These GF scones come together with just a handful of pantry-friendly ingredients.
- Great scones start with great butter! I used Vermont Creamery cultured butter here, which tastes fresh and clean with notes of lactic tang from the culturing process. Top warm scones with extra butter, or try my extra-buttery scone variation in the recipe notes!
- Sugar adds subtle sweetness. For refined sugar-free, sub maple sugar, coconut sugar, or another granulated sweetener of your choice.
- Egg adds additional structure. Wheat scone recipes typically don't contain egg, but here it enhances the texture and makes up for the lack of gluten. For egg-free, make a flax egg (see recipe notes, below!)
- Cream brings the dough together and adds richness. Chilled full-fat coconut milk will work for a dairy-free option.
- Baking powder lightens the dough.
- Salt and vanilla sharpen the flavors.
- Use any mix-ins you like! I've shared a few favorites here including gluten-free blueberry scones, lemon ginger, and orange currant.
Flours for Gluten-Free Scones
A trio of flours, plus some tapioca starch, creates a dreamy texture that tastes and feels shockingly like wheat-based scones. But I've given loads of substitution suggestions, so feel free to experiment with what you have on hand. You can also use a good GF all-purpose blend in place of any or all of the flours listed here. I'd recommend Bob's Red Mill 1 to 1 GF all-purpose flour.
- Blanched almond flour provides protein, structure, and richness. Sub almond meal or another nut or seed meal. For nut-free, sub tiger nut flour, or millet flour.
- GF oat flour makes the dough floofy, tender, and wheat-like. Sub sorghum, chestnut, teff, or buckwheat flour.
- Sweet rice flour helps stick the dough together. Sub cassava flour or GF AP flour.
- Tapioca starch makes these scones light and pillowy. Sub arrowroot starch.
Gluten-Free Blueberry Scones, Plus other Flavors and Mix-Ins
Scones take well to a variety of flavors and mix-ins – sweet or savory – so feel free to go wild! I've shared three of my favorite classic scone flavors here:
- gluten-free blueberry scones
- lemon ginger scones
- orange currant scones
I also asked for favorite scone flavors on social media, and here are a few sweet and savory reader suggestions that I'm eager to try next:
- matcha scones
- feta spinach olive
- apricot pistachio cardamom
- cranberry orange
- chocolate ginger cardamom
- maple oat
- cherry corn
- earl grey tea and mango
- lemon blueberry almond
- Stollen scones with candied citrus, boozy dried fruit, and spices (cinnamon, cardamom and nutmeg)
How to Make Gluten-Free Scones
GF scones are easy to make, and a few techniques really make them shine!
Step 1. Whisk together the dry ingredients in a large bowl.
Step 2. Add the cold, sliced butter.
Step 3. Use a pastry blender or your fingers to work in the butter until it's the size of peas.
Step 4. Toss in the mix-ins (berries, dried fruit, etc.)
Step 5. Whisk together the egg and cream, then gradually work this mixture into the dough with a silicone spatula.
Step 6. The dough should form large, moist clumps that hold together when you give them a squeeze. It may be slightly sticky at this point.
Step 7. Gather the dough into a ball and flatten it into a 6-inch disk. Wrap and chill until firm, 30 minutes or up to 1 day.
Step 8. Place the chilled dough round on a lightly floured surface, brush with cream, sprinkle with sugar, and cut into 8 wedges.
Step 9. Place the scones on two baking sheets stacked together and lined with parchment (this helps keep the bottoms from over-browning). Bake until golden and toasty. Devour!
Tips for Baking Scones
- Keep your ingredients and dough cool. Scone dough is similar to pie dough in that small pebbles of butter not fully incorporated into the dough add flake to the finished product. Make sure your butter is cold to start with, work quickly, and chill the dough as directed.
- Chilling the dough also helps the GF flours absorb moisture, resulting in a smoother consistency in the final scones.
- Scones’ bottoms tend to darken rapidly when baking, so always stack two baking sheets on top of each other, line with parchment paper, and bake in the upper third of the oven.
- Do ahead: The dough can be made, shaped and refrigerated airtight overnight. Cut, unbaked scones can be frozen for longer storage and baked to order from frozen at 375ºF for about 20 minutes.
Gluten-Free Scones for Everyone
A few allergy- and special diet-friendly variations to try if need be.
One serving of these scones is naturally low in FODMAPS (fermentable carbohydrates that can bother people with SIBO, IMO, and IBS). To lower the FODMAP count further, use low-lactose cream or coconut milk in place of the heavy cream, and use millet or tiger nut flour in place of the almond flour.
Refined Sugar-Free Scones
Use maple sugar, coconut sugar, or another favorite granulated sweetener in place of the granulated sugar.
Gluten-Free Nut-Free Scones
In place of almond flour, use tiger nut flour or millet flour.
Gluten-Free Dairy-Free Scones
Use a good vegan butter such as Miyoko's in place of the butter and use chilled full-fat coconut milk in place of the cream.
Gluten-Free Egg-Free Scones
Use a flax egg (1 tablespoon ground flax + 3 tablespoons hot water, left to thicken and cool 20 minutes) in place of the egg.
Vegan Gluten-Free Scones
Combine the dairy-free and egg-free variations above!
Omit the rice and oat flours, using 1 cup each almond flour and cassava flour. Use coconut milk instead of cream and maple sugar or coconut sugar instead of granulated sugar.
Gluten-Free Strawberry Shortcake
Cut the dough into round biscuits and top with lightly sweetened fruit and whip for almond flour strawberry shortcake.
Teatime or Breakfast Cheeseboard with Scones
Scones are delightful for breakfast, brunch, or tea in the afternoon! Make it a party by serving them on a board along with your favorite accompaniments. Here are some of mine:
- butter & crème fraîche
- fresh and aged chèvre (shown here from Vermont Creamery: blueberry thyme chèvre, strawberry spritz chèvre, Cremont, and Bijou)
- honey & jam (especially fond of this strawberry rhubarb chia jam)
- fresh seasonal fruit
However you serve these scones, I hope you love them as much I love sharing my recipe!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free scone recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free SconesPrint Recipe Pin Recipe
- ⅔ cup (110 g) sweet white rice flour*
- ⅔ cup (75 g) blanched almond flour**
- ⅔ cup (69 g) GF oat flour***
- 3 tablespoons (22 g) tapioca flour****
- ¼ cup (50 g) organic granulated sugar*****
- 2 ½ teaspoons (7 g) baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons (85 g) cold Vermont Creamery unsalted cultured butter, sliced ⅛-inch thick
- 6 tablespoons (90 ml) heavy cream, more as needed
- 1 large egg
- 1 teaspoon GF vanilla extract
- 1 ¼ cup (165 g) blueberries (fresh ones look prettier but frozen will work!)
For Serving (optional)
- Crème Fraîche, butter, honey, and/or jam
- In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the ¼ cup sugar, baking powder, and salt. Whisk to combine.
- Add the butter slices (and citrus zest, if you're using any). Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas.
- If you're using fresh or dried fruit, toss them in at this time. Pop the flour mixture in the fridge for 10 minutes or longer to cool the butter back down.
- Whisk together the 6 tablespoons cream, egg, and vanilla (if using) in a measuring pitcher. Chill until needed.
- Remove the flour mixture from the refrigerator. (If you're using frozen fruit, toss it in now.) Gradually add the cream mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. If the dough is too dry, add a few drops of cold cream directly to the floury bits.
- Gently but firmly press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 6 inches across and about 1 ¼ inches high. Don't worry about overworking the dough since there isn't any gluten to toughen here!
- Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight.
- When ready to bake, position a rack in the uppermost spot of your oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will all keep the scones' bottoms from over-browning.
- Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Brush the top of the scone with a little cream and sprinkle lightly with sugar. Use a large, sharp chef’s knife to cut the scone into 8 wedges and place the wedges on the prepared baking sheet, spaced well apart.
- Bake the scones until golden on top and cooked through, 20–25 minutes, rotating the pan after 15 minutes to brown them evenly.
- Remove from the oven and transfer the scones to a wire rack. Let cool until warm, 10-20 minutes; they are still baking from residual heat. Serve warm or at room temperature.