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Place the flour in a bowl and rub in the butter with your hands to get a breadcrumb consistency.
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Stir in the sugar then add in beaten eggs with 50ml of the milk, mix well with a wooden spoon until to thick, then switch to hands to bring the dough together, it should form into a handle-able ball which is quite soft, if it is too wet to handle add a little more flour. Add more milk if the mix is too dry. Sometimes I need up to 150ml - gluten free flour can be quite thirsty and it varies depends on brand!
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Bring the dough into a ball and wrap in clingfilm, place in the fridge for 10-15 minis so it firms up a little.
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Once firmed, press the dough down until about 2.5cm in thickness then use a 2.5in/6cm cutter to cut out rounds. Cut out each scone and place on a baking tray. Keep rolling the dough into balls, pushing down and cutting until all the dough is used.
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Place the scones in an oven heated to gas mark 7/220c, bake for 10-12 minutes until browned. Serve with jam and cream!
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Gluten Free Scones
Cream then jam or jam then cream? Whichever way, these gluten free scones are perfect for an afternoon tea
- Recipe by Jamie Peters
- Added21st August 2017
- Prep Time10 Mins
- Makes7 scones
Which way do you have your scones, jam first, or cream? Well whichever you have it, it will work perfectly on this gluten free beauties. Scones aren't easy to get to rise when gluten free, so make sure you cut them thicker than you would normally and they will come out just fine, eat hot or cold and top how you like!
This recipe is
Contains
- Dairy
- Egg
Method
Nutritional Information (Per scone)
Cals
Calories
314
Carbs
49g
Fibre
1g
Fat
11g
Sugar
9g
Protein
12g
Last updated 8th August 2025
While not a coeliac, Jamie Peters is married to one, he's the brains behind this website, and alongside software development he has always enjoyed cooking and baking, and will adapt his old family favourites so Alison can eat them too.
Comments
I really miss having Scones! Would it be possible to post this recipe with measurements and baking instructions for an American Celiac TIA
Hi, unfortunately I don't know the conversion into cups as I don't work with them much in the UK, best bet would be googling the conversion for each ingredient :)
Made some cheese scones and fruit ones yesterday, very good to say that thay are with gluten free flour.
I followed your scone recipe. Turned out excellent, my first success at making scones in years. <br/>Thank you. <br/>Barbara.
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