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5 from 1 vote

Gluten-Free Scones (without xanthan gum)

These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Afternoon Tea
Cuisine: British
Servings: 9 scones
Calories: 365kcal


  • 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 yolk for glazing medium size
  • 200 ml buttermilk + 2 teaspoons extra for egg wash


  • 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 yolk with a couple of teaspoons of buttermilk (or regular 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.


Eggs. The eggs tested in this recipe were 60g each.
Buttermilk. You can substitute with 200ml whole milk stirred with 3 teaspoons vinegar/lemon juice and left to sit for 5 minutes.

Flour Substitutions

  • Oat flour. Swap for sorghum flour.
  • Millet flour. Swap for buckwheat flour
  • Tapioca starch. Swap for arrowroot powder


Cold butter. It is essential that the butter is used directly from the fridge. You need to cut into ultra thin slices and add to the flours. I recommend peeling the butter to achieve this.
Egg wash. This is key in achieving a beautiful golden hue to the top of your scones. How you apply it though is very important. You must brush only the very top surface of the scone, making sure not to drip as otherwise it creates a wonky scone. A silicone pastry brush is the best tool for the job.
Serve immediately. To enjoy the scones at their best they really need to be eaten fresh warm from the oven or at least within the day as they get stale very quickly.

How to freeze

As soon as your scones have cooled to room temperature you can freeze in a ziplock bag. You can store for up to 2 months in the freezer. Allow to defrost thoroughly before re-heating for 5 minutes in an oven pre-heated to 180°C/160°C fan/gas mark 4.


Calories: 365kcal | Carbohydrates: 57g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 175mg | Potassium: 329mg | Fiber: 2g | Sugar: 14g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg