Gluten Free English Scones

You don’t need to be serving high tea to enjoy these gluten free English scones. They bake up so tall and light and can be served any time of day with jam, clotted cream, butter, or just plain!

gluten free english scones

I made it home from my trip to Disney World and am finally getting back into the swing of things! My daughter and I went and, aside from the heat, we had the BEST time!! I will be writing some posts about my dining experiences while there. Disney is THE place to be for food allergies, so if you haven’t been you should really think of taking a trip there. Click here and at no additional cost to you, let a Disney travel agent help you plan your magical dream vacation.

On to the scones! For so long, I’ve wanted to try English style scones. They always look so good and so HIGH! They’re like twice the height of a biscuit. So when I first made these scones, I really thought they looked super dry. Boy was I wrong! The scones were as light and airy as I could ever imagine, and I loved them instantly!! They weren’t overly sweet either, like some American style scones can be. My gluten free biscuits are still the bomb, but these gluten free English scones definitely give them a run for their money!

How Do You Make Gluten Free English Scones?

Making these gluten free English scones is very similar to making biscuits, although I noticed the difference in that the butter is soft and room temperature instead of very cold.

  • Begin with flour, sugar, and baking powder whisked together in a large bowl.
  • Add softened butter and, using a fork or your fingers, rub the butter into flour mixture until the texture of fine breadcrumbs.
  • Whisk eggs in separate bowl and combine with flour/butter mixture completely, but gently.
  • Using a wooden spoon (or your hand), add half the milk and keep turning the mixture gently until a very soft, wet dough is formed. You may not need all of the milk (I used about 3/4 of it).
  • Sprinkle work surface with gluten free flour and dump dough out onto flour. Knead gently a few times until dough comes together and is no longer sticky. Don’t overwork dough.
  • Roll or pat dough into a one-inch thick round. With a small round biscuit cutter (I used the 2-inch size from this set), press down and pull straight up (do NOT twist cutter).
  • Place scones on parchment or Silpat-lined baking sheet about 2 inches apart.
  • Add one egg to any remaining milk and whisk to combine. Brush mixture on top of each scone.
  • Let scones rest to allow the baking powder to begin activating. You can do this while preheating your oven to 425 degrees.
  • Bake scones for about 10-15 minutes (10 for smaller 2-inch scones, 15 or more for larger scones).
gluten free english scones

What Can English Scones Be Served With?

If you can get your hands on some, I would highly suggest trying clotted cream on your scones, and strawberry jam served on top. Clotted cream is similar to mascarpone cheese in texture, but it has its own unique flavor. It’s cream that’s been slowly heated over an extended period of time. The cream rises to the top and “clots.” These “clots” are skimmed off the top and served with scones, berries, and desserts. It is DIVINE!! I found a little jar of it at Wegman’s, but it can also be bought online at Amazon. I will warn you, however, that it’s not cheap. One of these days, I’m going to make my own so I’ll let you know how that goes.

gluten free english scones

You don’t have to be English to try these gluten free English scones, and you don’t need to serve them at high tea. Eat them for breakfast or a light dessert or whenever you want, but just EAT them cuz you’ll be hooked😋

gluten free english scones

Gluten Free English Scones

You don't need to be serving high tea to enjoy these gluten free English scones. They bake up so tall and light and can be served any time of day with jam, clotted cream, butter, or just plain!
Print Recipe
CourseBreakfast, Dessert
CuisineEnglish
KeywordEnglish scones, Gluten Free, scones
Prep Time5 minutes
Cook Time10 minutes
Servings12 small scones
AuthorKim

Ingredients

  • 3 ½ cups (490 g) Kim's gluten free flour blend (or any flour blend of your choice with xanthan gum added)
  • 5 ⅔ tbsp (80 g) softened butter
  • ¼ cup plus 2 tbsp (80 g) granulated sugar
  • 3 large eggs
  • 5 tsp baking powder
  • 1 ½ cup (approx 250 ml) whole milk
  • 1 egg beaten with any leftover milk

Instructions

  • In large bowl, measure flour and add sugar and baking powder. Whisk to combine.
  • Add butter and using either fork or hand, "rub" into flour mixture until mixture resembles fine breadcrumbs. Whisk 3 eggs in separate bowl and add to flour/butter mixture, stirring to combine (I used my hand for this process).
  • Pour half the milk into the dough and using a wooden spoon (or your hand), gently mix dough, turning and moving from the bottom to make sure all flour is incorporated. You may need more milk to form a wet, sticky dough. (I used about ¾ of the milk, but it will depend on your climate).
  • Sprinkle work surface with flour and dump dough out onto surface. Knead gently and briefly until a smooth dough forms. Pat dough into 1-inch thick round. Cut dough with biscuit (round) cutter about 2 inches in diameter (or larger if you prefer). Place scones on parchment-lined baking sheet 2 inches apart. Add 1 egg to any leftover milk and whisk to combine. Brush egg/milk mixture onto tops of scones. Let scones sit on baking sheet while you preheat the oven to 425° (this will allow the baking powder to begin activating).
  • Bake scones for about 10 minutes for 2-inch scones, 15-20 minutes for larger size. Don't over bake. They will double or even triple in height and be very lightly browned.
  • Serve with jam, clotted cream, butter, or simply plain. Enjoy!!

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22 thoughts on “Gluten Free English Scones”

  • Kim, those look beautiful! I’ve been making scones all my life, and I can tell you how to save that last egg, which as you know, goes to waste for the most part! Just beat your 3 eggs together with 1 cup of the milk. Remove a tablespoon or so of the mixture to use later for brushing the tops. Then mix that into the dough, adding more plain milk as needed. That way, no milk or egg is wasted.

    • Hi, Linda! I think you could substitute both, although if you’re going to sub the butter with oil, I would stick with something like coconut oil that’s solid at room temp. Otherwise, it may not blend in appropriately.

      Let me know how it works 🙂

    • I personally like to use salted butter when baking, but it’s really a matter of personal preference. The only time I use unsalted butter is in my gluten free croissants because they require a specific type of butter.

  • I made these for my friend is am and put partially thawed blueberries in the dough. I ate 1/2 on its own and 1/2 with raspberry jam. So good even plain. Thanks for the great tips on keeping them moister. I’d enclose a photo but I took them to Phyllis who was thrilled.

  • Hi Kim
    Since milk powder is almost impossible to get hold of here in Norway, I tried to make scones with the bread flour blend. Unfortunately it didn’t come out very well. In your experience, what are the main differences between the two blends? Also regarding the taste of the final product.
    Best regards, Ingvild

    • Hi, Ingvild! My bread flour blend is meant to be used with things that you want more of a stretch and a tougher texture to, such as pizzas, rolls, anything that uses yeast, etc. My all purpose blend is more of a light, softer textured flour blend that works great in things like cookies, cakes, scones, biscuits, etc.

      Are you able to get your hands on any other kind of milk powder in your country? Coconut, soy, or rice powdered milk are a few that come to mind for alternatives to regular powdered milk. I use soy milk powder when I want to make cookies for my daughter, who is vegan.

    • Oh, no! It’s supposed to be 425 degrees F and I corrected it in the post. Thanks for catching that 😍

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