Gluten-Free Scones with Quick Strawberry Jam and Clotted Cream

These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour. A perfect afternoon tea served with a quick strawberry jam set with chia seeds and thick clotted cream.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

There is nothing more indulgent than going for a proper afternoon tea. The kind you have in a fancy hotel with a proper tea menu, huge fluffy white scones, delicate cucumber sandwiches and mile high slices of sponge cake. I haven’t been for ages. Luke and I wanted to go as my last treat before Beau was born but then I was diagnosed with gestational diabetes so that plan was nixed. We should really put it back on the agenda now the newborn days are over. Celebrating the first few months of Beau’s life seems a pretty good reason to treat ourselves.

side shot of a stack of gluten-free scones

It’s the proper presentation of the scones which I find so alluring, perched atop the tier of sandwiches and patisserie, wrapped in clean white linen, waiting to be discovered. I always go for the scones first. If it’s a first class establishment then these scones will be warm, fresh from the oven and that is when they are at their absolute best. They must then be layered high with thick golden Cornish clotted cream and vibrant strawberry jam. Whether you slather your scone with the clotted cream or jam first will betray whether you are of the Cornish or Devonshire persuasion.

Overhead shot of a plate of strawberries, a napkin and gluten-free scones on a wire rack

The presence of scones will always elevate an occasion. A pot of tea shared with my mum is suddenly made into a fanciful affair by the inclusion of scones. We might as well be partaking our cream team with the Duchess of Bedford at Woburn Abbey. The proper china must come out, including the teapot, and I feel an unexplained need to set the table properly with a tablecloth and decant the jam and clotted cream into bowls rather than dipping our spoon into jars and tubs.

side shot of gluten-free scones on a wire rack

Yet scones also feel rather homely. They are definitely a comfort to bake. You don’t need an expensive food mixer or a specific kind of cake tin. Just a cheap mixing bowl, a wooden spoon and a standard round cookie cutter. You can dive your hands in, rubbing the butter with the flour in your fingertips, feeling the texture of the dough in between your hands as you bring it all together. It’s so satisfying and they don’t take long at all from start to finish. Within 45 minutes you can go from a faint craving to taking your first bite out of your homemade scone without any fluster.

Side shot of a gluten-free scone on a wire rack

Gluten-Free Scones with Buttermilk

I have a few scone recipes on the blog but no traditional plain gluten-free scones, the kind I turn to frequently when a cream tea is required. This gluten-free scone recipe is made with buttermilk for a tender crumb and a slight tang.

Overhead shot of a gluten-free scone with clotted cream and strawberry jam on a wire rack with a plate of strawberries and flowers

Gluten-Free Flour

For the flour choice in these Gluten-Free Scones I have used a specific home blend of alternative flours. I try and vary my gluten-free baking recipes with ingredients that are easy to find like the plain gluten-free flour blend you can pick up at the supermarket and those that indulge my love of alternative flours. It’s not going to suit everyone that this scone recipe uses a mix of five different flours but flour is the main ingredient in a scone recipe and has nowhere to hide amongst the other ingredients. To achieve a very good gluten-free scone the flour choice needs to be right.

I am aware that I have a very particular obsession with alternative flours and it is not usual for a larder to be stocked with every single variation on the market. However a few choice alternative flours are so worth investing in even if you are not gluten-free. Sweet rice flour, oat flour and tapioca flour are my mainstays. To understand the use of every flour in this recipe I urge you to read through my guide to Gluten-Free Flours. The depth of flavour you achieve from specific combinations is surprising and you can aim for a greater control over texture, moistness and fluffiness than just using a plain ready-made gluten-free blend can provide.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

Gluten-Free Scones without xanthan gum

This gluten-free scone recipe is also without xanthan gum, a regular presence in a lot of gluten-free baking. It’s often used as a thickening agent or stabiliser to help prevent crumbly and dry gluten-free goods. It’s not something I particularly publicise but I never bake with xanthan gum. I don’t find I can digest it very well so steer clear. Instead I achieve my texture in baking from the right blend of alternative flours. Again, hence the need for so many.

Overhead shot of a bowl of strawberry jam next to a bowl of strawberries and gluten-free scones on a wire rack

Quick Strawberry Jam

Of course you can use a good strawberry jam bought from the farmers’ market to cut down on your labour but a quick fresh strawberry jam is easy enough and has less sugar. These July strawberries I have been buying recently have been so delicious, absolutely full of flavour. I use lemon juice to perk up the strawberry taste, a dash of caster sugar and chia seeds to create an instant luscious set.

overhead shot of a bowl of clotted cream next to a bowl of strawberries

Clotted Cream

Clotted cream is a fabulous ingredient, I could easily eat it with a spoon but the golden hued crust that you have to break through to get there is the real chef’s delight. Clotted cream is the only choice for a proper afternoon tea. I remember being served the most delicious homemade scones once in Brighton, utterly ruined by the airy canned whipped cream served with them. It’s the clotted cream that really achieves the high end cream team that we all hope for whilst enjoying our fresh homemade scones warm from the oven.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

Gluten-Free Scones with Quick Strawberry Jam and Clotted Cream

These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour. A perfect afternoon tea served with a quick strawberry jam set with chia seeds and thick clotted cream.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Afternoon Tea
Cuisine: British
Servings: 9 scones
Calories: 562kcal


Gluten-Free Scones

  • 175 g sweet rice flour
  • 125 g oat flour
  • 100 g millet flour
  • 50 g potato starch
  • 50 g tapioca flour
  • 100 g cold unsalted butter sliced thinly
  • 115 g caster sugar
  • 1 tablespoon + 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs + 1 extra for glazing
  • 200 ml buttermilk

Quick Strawberry Jam

  • 500 g strawberries
  • juice 1 lemon
  • 2 tablespoons caster sugar
  • 1 tablespoon chia seeds
  • 250 g clotted cream


Buttermilk Gluten-Free Scones

  • Preheat oven to 160°C/140°C fan/gas mark 3/320°F.
  • Whisk the flours together in a large mixing bowl then add the butter, rubbing together with your fingertips to create breadcrumbs.
  • Add the sugar, baking powder and salt and mix well.
  • Pour the milk into a jug and whisk in the eggs until just combined then pour into the centre of the scone mixture.
  • At first stir the liquid ingredients in with a wooden spoon then tip out onto a clean work surface and using your hands bring the dough together, turning and folding, until it is no longer sticky. Use a bit of extra gluten-free flour on the work surface if it is starting to stick.
  • Once you have brought the dough together into a ball, press it down into an even circle 1 inch thick.
  • Cut out the scones using 7cm cutter.
  • Place the scones onto a clean baking tray. Whisk the extra egg with a splash of milk and brush onto the surface of each scone, making sure not to let it drip down the sides, else your scones will not rise evenly.
  • Bake the scones for 18 minutes. Let the scones rest on the baking tray for 5 minutes then remove and let cool on a wire rack.

Quick Strawberry Jam

  • Hull the strawberries then place them in a medium sized saucepan with the lemon juice and caster sugar.
  • Cook for 10 minutes until the strawberries have broken down, then remove from the heat and stir in the chia seeds.
  • Chill until needed.
  • Serve the scones split open with the clotted cream and strawberry jam


These scones are best eaten straight away or a few hours after baking. They go stale rather quickly overnight.


Calories: 562kcal | Carbohydrates: 64g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 175mg | Potassium: 439mg | Fiber: 3g | Sugar: 20g | Vitamin A: 485IU | Vitamin C: 32.9mg | Calcium: 139mg | Iron: 1.8mg


Although the metal cookie cutters may look a bit more stylish I always use these KitchenCraft Double-Edged Plastic Biscuit/Pastry Cutters with Storage Box (Set of 7) – White. They are the perfect range of sizes, they are plastic so don’t rust and can go in the dishwasher. Anything that can go in the dishwasher makes my life so much easier.

I use this KitchenCraft MasterClass Non-Stick Baking Tray, 35 x 25 cm (14″ x 10″) for all my cookies, biscuits, scones. It’s a great size and comfortably holds all of these 9 scones so you don’t have to bake in batches. It’s non-stick so the scones lift off easily from the tray and doesn’t require any baking parchment or greasing.

It’s not easy to buy sweet rice flour in the UK, but it’s a flour I use all the time. It is possible to pick up sweet rice flour in chinatown but it is not certified gluten-free so for the coeliacs among us and those that have a very strong intolerance it is not ideal. But I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

I order my millet flour through Amazon like most of my flours and the brand I like the best is Bob’s Red Mill Gluten Free Millet Flour 500 g (Pack of 4). It’s more economical to buy it this way and I love Bob’s Red Mill as it’s certified gluten-free.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

I use chia seeds a lot in chia seed pudding, in my granola bars, sprinkled in my porridge and in smoothies so I buy them in bulk. I like RealFoodSource Whole Natural Dark Chia Seeds 2kg (2 x 1kg bags) with FREE Chia Recipe Ebook. They are just reliably good.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Gluten-Free Flours: An Introduction

text saying Gluten-Free Flours: how to start gluten-free baking, which flours to use and how to convert wheat recipes:

Roasted Cauliflower with Saffron Buttermilk and Black Olive Pangrattato

Roasted Cauliflower, Saffron Buttermilk and Black Olive Pangrattato

I was reading a food blog recently, I can’t remember which one, believe me I read far too many, and the blogger admitted that she lives in a food bloggers’ bubble. She meant by this that she is always baking and cooking recipes weeks in advance so she can eventually publish them perfectly timed to coincide with holidays and special events. Easter, for example. Well I am definitely doing something wrong. I only perfected my hot cross cinnabon recipe yesterday which now is so late in the day I can’t even bring myself to post it. Don’t worry, I’ll just rebrand and post it another time to disguise the fact I live in some backward bloggerdom.


Pangrattato prior to frying

I have been thinking about this a lot today as just this afternoon I have finally got round to making the recipe I wanted to post today. I live in the here and now so much so that I have just put down the camera and am expecting to post this in the next half hour, that is 1 hour exactly after I made this dish. Don’t get me wrong, this is no brag, it is a horribly detrimental way to plan, especially if you are a food blogger and want your lovely readers to have the option of making the recipe on the time of year it was intended. But hey, that’s what archives are for right?

saffron buttermilk

I’m definitely an advocate for making resolutions after Easter once all the chocolate has settled. Just so I can course correct the fine resolutions I make in January. I had two this year; not to procrastinate (If my creative writing tutor is reading this I promise I’ll send my two weeks late homework soon) and to forward plan so everything is not last minute. The forward planning I actually have down pat, in fact too well. I am so busy planning things months in advance I fail to see deadlines looming before me, hence the last minute kick bollock scramble that dominates most of my life.

Roasted Cauliflower, Saffron Buttermilk and Black Olive Pangrattato | Stroud Green Larder

Happily, this recipe worked out just deliciously first time round. It’s just as well as if it had failed then you would still be admiring last week’s Easter Welsh Cakes. I didn’t really doubt it would be a success though as the best parts are cribbed from chefs who know what they are talking about. The saffron buttermilk recipe is adapted, as all good recipes often are in my world, from Yotam Ottolenghi, he uses it without the saffron as an accompaniment to roasted aubergine. The black olive pangrattato is pretty much down to me but inspired by many a Jamie Oliver creation where I’ve seen him go to the pangrattato well a lot. It sounds impressive but it’s pretty much just a fancy term for breadcrumbs. I used gluten free breadcrumbs here, as I mentioned I have been making and eating a lot of hot cross cinnabons this Easter and am feeling a familiar leaden stomach associated with such indulgence. Obviously if you’re not of a weak disposition like me then feel free to use fully gluten loaded bread, I think Jamie Oliver advocates ciabatta.

I did scoff most of this directly after I put the camera down but whatever is remaining is going to wait until tonight to sit beside a big juicy pork chop where I know it will be an absolute dream. It would also go equally well with a lovely fillet of salmon or as part of a spring buffet table.

Roasted Cauliflower, Saffron Buttermilk and Black Olive Pangrattato | Stroud Green Larder

Roasted Cauliflower with Saffron Buttermilk and Black Olive Pangrattato
Serves 4

2 heads cauliflower, about 800g each
2 tbsp olive oil

Saffron Buttermilk
140ml buttermilk
100ml greek yoghurt
1 garlic clove, minced
1 tbsp olive oil
A pinch saffron

Black Olive Pangrattato
Zest of 1 lemon
Fresh chilli
2 cloves garlic, crushed
100g gluten free bread
1 clove garlic
15 pitted black olives
1 red chilli, seeds removed
2 tbsp olive oil

  1. First make the saffron buttermilk as it has to be left for an hour to infuse.  All you need to do is whisk all the ingredients together with some seasoning, then rest it in the fridge for an hour.  Stir through before serving to make sure all the saffron is mixed in.
  2. The next job is to prepare the cauliflower.  Remove the leaves from the cauliflower and break into florets.
  3. Bring a large pan of salted water to the boil and drop the cauliflower florets in. Bring back to the boil then simmer for 5 minutes.
  4. Drain the cauliflower by tipping into a colander then leave to rest for 30 minutes or until the cauliflower has dried.
  5. Pre-heat an oven to 180°C, then warm a roasting pan with 2 tbsp olive oil inside it. Roast cauliflower for 25-30 mins, turning every 10 minutes, until it begins to brown.
  6. For the pangrattato place all the ingredients, except the olive oil, in a food processor and whizz up until everything has turned into fine breadcrumbs.
  7. Heat the olive oil for the pangrattato in a wide frying pan and then when hot add the breadcrumbs. Fry on high for about 10 minutes until they are golden and crisp.
  8. Serve the roasted cauliflower with a drizzling of saffron buttermilk and then sprinkle over the black olive pangrattato and some parsley and extra chilli.