Gluten Free Strawberry Scones

These gluten free strawberry scones are soft and tender, and loaded with fresh strawberries. Finished with a thick glaze, they’re perfect for summertime!

gluten free strawberry scone on plate with clotted cream and jam

These scones aren’t your typical American style scones. They don’t have a whole lot of sugar in them. The sweetness comes mainly from the strawberries, so make sure you get nice and ripe ones!

I had a few strawberries leftover in my fridge, not enough to make a strawberry pie (my favorite!). But enough to add them to a dough of some kind. So I decided to make my traditional gluten free English scones and add about a cup of chopped strawberries to the dough. I cut them into triangles just for fun. And then I glazed each with a simple vanilla glaze. Perfection!

Ingredients Needed for Gluten Free Strawberry Scones

If you’ve made my gluten free English scones, you know they’re not overly sweet. But that’s what you want because then you can add the jam and cream. Or cream and jam. That’s apparently a big topic for discussion across the pond–what’s the correct way to “dress” your scones–jam and then cream or cream and then jam.

But before we get into what to put ON the scones, we have to go over what to put IN the scones.

  • Kim’s AP gluten free flour blend–or your favorite gluten free blend that contains xanthan gum.
  • Sugar–not too much.
  • Baking powder–to help the scones rise.
  • Butter–not as much as an American biscuit would have, and this butter should be at room temperature, NOT cold. Use vegan butter or shortening for dairy free.
  • Eggs–some say eggs aren’t typical of English-style scones. I found several instances where eggs were used in traditional recipes. And baking gluten free often requires a little extra help from something with protein, so eggs are used in these scones.
  • Milk–I used whole milk. Use almond milk or another alternative milk for dairy free.
  • Fresh strawberries–don’t use frozen thawed strawberries. They’ll make for a mushy mess of things. Only fresh strawberries will work in this recipe.
strawberry scones on parchment lined baking sheet

Making the Dough

Whisk together the flour blend, sugar, and baking powder. Add the softened butter and using either a fork or your hands (I always use my hands), mix the butter into the dry ingredients until it becomes the texture of fine breadcrumbs.

mixing butter into dry ingredients until like breadcrumbs

Whisk the eggs into the milk in a separate bowl/measuring cup and add about half this mixture into the dry mixture.

Using a fork, gently blend the two mixtures until a somewhat wet dough forms. You may not need all of the milk/egg mixture. This all depends on your climate. Mine is always humid so I never use all of it. Fold in the strawberries.

dump dough onto floured surface

Dump the dough out onto a floured surface and knead it slightly until smooth. Pat or roll the dough into a 1 to 1 1/2-inch thick round. Cut in half, then in half again, and then each fourth in half yet again. You’ll have a total of eight triangular scones.

unbaked scones on baking sheet

Baking and Glazing the Scones

After placing the scones on a parchment-lined baking sheet, preheat the oven to 425 degrees F. Take any extra liquid you may have left and brush the tops of the scones with it. Allow them to sit on the baking sheet for about 10 minutes while the oven is preheating.

Bake the scones for about 15-20 minutes, or until very lightly browned. Remove the scones from the oven and place the baking sheet on a wire rack to cool completely.

just baked scones on baking sheet

Mix together the glaze ingredients and drizzle or pipe over the scones. I used a plastic baggie to pipe lines of glaze diagonally across each scone. You can use a pastry bag or just spoon glaze or drizzle it over each scone.

piping glaze onto scones

Serve warm or at room temperature, split open if you’d like with butter, clotted cream (see my recipe here), or jam (or all three if you feel indulgent!).

scone on plate with clotted cream swirled with jam

If you’re looking for ways to use up those few stragglers of strawberries, make these gluten free strawberry scones. They’re so easy and you’ll love the fresh strawberry taste!

scone on plate with clotted cream swirled with jam

Gluten Free Strawberry Scones

These gluten free strawberry scones are soft and tender, and loaded with fresh strawberries. Finished with a thick glaze, they’re perfect for summertime!
4.86 from 14 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 scones


  • cups (490 g) Kim's AP gluten free flour blend (or your favorite blend containing xanthan gum)
  • ¼ cup plus 2 tbsp (80 g) granulated sugar
  • 5 tsp baking powder
  • 5⅔ tbsp (80 g) butter, softened
  • cups (300 ml) milk (can substitute non-dairy milk of choice)
  • 3 large eggs, at room temperature
  • 1 cup (about 152 g) strawberries, chopped (from 4-5 medium strawberries)


  • 1 cup (125 g) powdered sugar
  • 2-4 tsp milk, or more for pipable glaze
  • 1 tsp vanilla extract


  • Whisk flour, sugar, and baking powder in large bowl. Cut the butter into the dry ingredients using your hands or with a fork or pastry cutter. It should resemble bread crumbs when fully incorporated. Whisk milk and eggs in another bowl/measuring cup.
  • Add half of wet mixture to dry mixture and stir to combine. Add more of the wet mixture to form a soft, wet dough (you may not need all of it).
  • Fold strawberries into dough and mix to combine.
  • Pat or roll dough into a 1 to 1½-inch thick round.
  • Cut dough in half and then in half again to make four pieces. Cut each fourth in half to make eight triangles.
  • Place scones on parchment-lined baking sheet and brush tops with any extra egg/milk mixture. Allow to sit for 10 minutes.
  • Preheat the oven to 425° F.
  • Bake scones for about 15-20 minutes, or until very lightly browned and puffed.
  • While scones are baking, make glaze by stirring powdered sugar, milk, and vanilla in a small bowl until smooth.
  • Drizzle glaze on warm scones.
  • Serve warm or at room temperature with jam, clotted cream, or both.


Scones can be frozen, although icing may melt when thawed.  Freeze until solid on baking sheet and then place in ziptop style gallon bag.  
Keyword Gluten Free, scones, strawberry
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

22 thoughts on “Gluten Free Strawberry Scones”

  • Hey! First of all, I love alllll your recipes! I haven’t tried this one yet, but I’ve noticed that in your other recipes, you typically recommend using your flour blend or else it doesn’t work the same. You didn’t say so in this one, so can I use a regular gf flour blend and it’ll come out just as good? Thanks!

    • Thank you so much, Celeste! I appreciate your kind words.

      This was one of my first ever recipes posted on the blog so that’s probably why I didn’t recommend my own blend. Although I haven’t tried it with a store bought blend, it should work just fine 😊

  • These are so delicious! I used palm shortening in place of the butter and had no issues. I also added a littlw more than 1 cup of chopped strawberries the 2nd time i made them. Definitely going to keep this recipe in rotation!

  • This was my first time making gluten free scones and I just made these for my roommate for mother’s day. She absolutely loved them and they were so amazing with some blueberry jam we had. Thanks for sharing your recipe, definitely going into my collection! 💕

  • I can’t even imagine the work you put into developing these recipes! You truly have given the GF community an incredible gift! I just made these and added huckleberries! Sooo good!Thank you!

  • Picked blackberries with a friend earlier in the week. They are so sweet and juicy, I wanted to make something with them. This recipe is over the top delicious! The scones were HUGE, not too sweet, and bursting with blackberries. Thank you for all your hard work and dedication developing gf recipes!

  • I look forward to trying this recipe, all your recipes are amazing, and I always share them with the celiac community on Facebook!
    I wanted to know if you could prepare the dough, cut the scones a day in advance, and bake the next day.

  • Hi! Im new to GF baking and still getting my bearings. I misinterpreted the dough texture and mine was definitely too wet so they didn’t end up very pretty, but tasted nice! I did cranberry orange flavor. I will note that I think the recipe needs salt. I used unsalted butter so no salt got in to balance the sweetness. I’m sure you intended salted butter, so I’ll know next time! Love the site, looking forward to trying more.

    • Hi, Michelle and thanks so much for your kind words!!

      I’m sorry about the salt and yes, I always use salted butter. But I definitely should have said so 🙂

  • Hi Kim!
    Thank you for this recipe! I love BLUEBERRY scones and was wondering if I could substitute the strawberries for blueberries instead?

  • Hi Kim!

    First of all, thank you so much for sharing your recipes. I found your site about a year ago and I’ve loved every single recipe I’ve tried. Seriously, there have been some happy tears. I’m excited to try this one, but I didn’t see in the instructions where to add the butter and I want to make sure to get it right.

    Thank you so much!!

    • Ahh! I see now up above in your detailed instructions. I just got ahead of myself. Thank you so much for your lovely recipes! So excited to make these!

      • Fabulous GF recipes Kim, thank you are all your hard work! I’d given up on GF baked goods until now and now I need to watch my waistline!
        How to use the butter is still missing from the recipe in the “to print” version.

        • Thanks so much, Kristina! And you are SO right about the butter!! I fixed it this time around, haha! Silly me 😜

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