Gluten Free Scone Recipe

GF Scone with cream and jam

If you enjoy freshly baked scones, this recipe is worth trying. It uses the Well and Good self raising flour and extra baking powder to provide extra lift.

Scones that don’t get eaten on the day of baking are best frozen as they don’t store well.   


  • 1 ½ cups self raising flour, extra for dusting
  • 1 tsp baking powder
  • Pinch of salt
  • ¼ cup caster sugar
  • 1/3 cup sultanas
  • ½ cup butter, chilled and cubed
  • 175ml milk
  • 1 tsp vanilla essence
  • jam and cream to serve


  1. Add the dry ingredients and sultanas to a large bowl and mix with a spoon until combined.
  2. Preheat the oven to 220°C and place an oven tray on the middle shelf.
  3. Rub the chilled cubes of butter into the dry ingredients until the mixture looks similar to fine crumbs.
  4. Make a well in the flour mix and pour in the milk and vanilla. Mix until a dough forms.
  5. Scatter a bench with flour and tip out the dough. Scatter a little extra flour on the dough and fold it several times to get a smoother consistency.
  6. Press the dough to a thickness of about 4cm, then use a cutter that’s been dipped in flour to cut out the scones. Using a 5cm cutter should yield 8 scones.  
  7. Place scones on the hot oven tray and bake for 10 minutes or until golden on top. Allow to cool on a rack.
  8. Serve with cream and jam on the same day of baking.

5 Tips for baking better scones

  • Gently warming the milk in a microwave and adding a squeeze of lemon juice will help the scones rise. The acidity from the juice will interact with the flour and baking powder in a similar way that buttermilk does.
  • Although a crinkle scone cutter results in nice-looking scones, a smooth one will result in scones with a better rise.
  • Beat an egg and brush the top of each scone for a delicious-looking glaze.
  • Don’t over-knead the dough, as it’ll become tough.
  • If you don’t want towering scones, then pat the dough to a height of around 3cm. You’ll end up with more scones!

How to store gluten free scones

Gluten free scones are best eaten on the same day, but if that’s not possible, then freeze them on the same day they were cooked, ensuring they’ve been given time to completely cool. Store them in an airtight container or a freezer-proof bag to avoid freezer burn.

When it comes time to eat, defrost the scones at room temperature, then add them to an oven on low heat to bring them back to life.