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Gluten-free Scones Recipe - BEST EVER! (dairy-free/vegan option)

Gluten-free scones recipe - super easy to make and you'd never know they're gf! There's a vegan option and it's dairy free and low FODMAP too.
Keyword gluten free scones recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8 scones
Calories 274kcal
Author Bex


  • 340 g 2½ cups gluten free self-raising (self-rising) flour
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 85 g 2/3 cup minus 1 tsp butter (use Stork hard margarine if dairy-free)
  • 4 tbsp caster superfine sugar
  • 175 ml ¾ cup minus 1 tsp milk (dairy free if needed)
  • 3 tsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 1 egg to make this vegan, as well as using dairy free milk and hard margarine rather than butter, you could brush the tops with almond milk instead of egg


  • Preheat your oven to 220°C/200°C fan/425°F. Line a baking sheet with parchment/baking paper.
  • Place your gluten free self raising flour, baking powder and xanthan gum in a bowl. Chop your hard margarine / butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.
  • Stir in your caster sugar.
  • Gently warm your milk (I pop it in the microwave for about 35 seconds, don't let it get really hot, just lukewarm). Then add your lemon juice and vanilla extract. Put to one side to cool briefly.
  • Place your baking sheet in the oven whilst your make your scones. It helps that the baking sheet is hot when you place your scones on it.
  • Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon. Keep working it till it forms a dough (it might be a little sticky).
  • Flour (gluten free!) your work surface and your hands. Get the dough out of your bowl and fold it over a few times to bring the dough together. Then bring the dough into a rounded shape about 3.5–4.5cm (1¼–1¾in) thick. The taller, the better!
  • Using a cutter (about 45–55mm/1¾–2in wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till you have used up all the dough (keep re-rounding the dough).
  • Brush the tops of the scones with beaten egg (or with an almond milk wash if you are egg free, or have followed this as a vegan recipe using dairy free milk and hard margarine).
  • Place the scones onto the hot baking sheet and pop them into the oven for about 12-15 minutes. They should be golden on top and have a golden base too :)
  • Serve up warm with whatever you fancy (jam then clotted cream for me!). You can rewarm them up later, eat them cold, or even freeze them for another day.
  • Enjoy!



This mixture doesn't make that many (6-8 depending on the size of your cutter). If you want more I'd recommend doubling the ingredients. Or you can make more scones by just reducing the height of them... you don't necessarily need scones as tall as mine, I just like them that way!


Serving: 1g | Calories: 274kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 656mg | Fiber: 1g | Sugar: 8g