Gluten-Free Whole Grain Scones

While British scones are often quite plain, relying on fresh Devon cream and flavorful preserves for their allure, these American-style scones are much less reserved. Whatever add-ins you decide on here — chocolate chips, dried fruit, nuts — we guarantee the resulting scones will be tender, moist, and perfect with a cup of tea (or coffee).

We know you’ll love this gluten-free version of our Scones recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields tender, buttery scones that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
18 to 23 mins
Total
58 mins
Yield
12 scones
Gluten-Free Whole Grain Scones

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

  3. Stir in the fruit, chips, and/or nuts, if you're using them.

  4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk.

  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add 1 to 2 tablespoons of additional milk or half-and-half if necessary. 

  6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

  7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.

  8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar.

  9. Using a knife or bench knife that you've run under cold water, slice each circle into six wedges. 

  10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.

  11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This helps to chill the butter, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.

  12. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

  13. Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.

  14. When the scones are completely cool, wrap them in plastic and store at room temperature for several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Tips from our Bakers

  • To make free-form (a.k.a. drop scones) rather than wedge-shaped scones, increase the half-and-half or milk to 3/4 cup (171g). Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375°F oven for about 30 minutes.

  • Want to make scones well ahead of time? Simple. After the unbaked scones' 30 minutes in the freezer (or whenever they're frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes if needed.
  • Savory scone variations: Starting with the recipe above, omit the vanilla and reduce the sugar to 2 tablespoons. Then try the following variations:

    Cacio e Pepe Scones: Add 1 1/2 cups (150g) grated pecorino cheese (Parmesan works well, too) and 2 tablespoons cracked black pepper. Before baking, brush the scones with milk and grate a little more cheese on top. Sprinkle with more pepper.

    Cheddar, Basil, and Sun-Dried Tomato Scones: Add 1 cup (113g) grated cheddar, 1/4 cup chopped fresh basil (or 2 tablespoons dried basil), and 1/2 cup (85g) chopped sun-dried tomatoes (not packed in oil) to the dough.

  • Sweet scone variations: Starting with the basic recipe above, try any of the following:
    White Chocolate, Cherry, and Pecan Scones: Add 1/2 cup (71g) dried cherries, 1/2 cup (85g) white chocolate chips, and 1/2 cup (57g) pecans (toasted if desired) to the dry ingredients.
    Chocolate Chunk Scones: Add 1 cup (170g) chocolate chunks (milk, dark, or a mixture) to the dry ingredients. For a little extra crunch, add 1/2 cup (60g) cacao nibs.
    Double Chocolate Chunk Scones: Substitute 1/4 cup (21g) cocoa powder for 1/4 cup (30g) of the all-purpose flour; add 1 cup (170g) chocolate chunks and 1/2 teaspoon espresso powder to the dry ingredients.
    Toasted Coconut Lime Scones: Add 3/4 cup (85g) toasted unsweetened shredded coconut and 1 tablespoon lime zest (grated lime rind) to the dry ingredients. For extra coconut flavor, use coconut milk in place of the dairy called for in the recipe.
    Roasted Strawberry and Pistachio Scones: Toss 2 cups (334g) sliced or quartered strawberries with 1 tablespoon sugar. Spread them on a parchment-lined baking sheet and bake at 425°F for about 20 minutes, or until jammy-looking. Let the berries cool before stirring them into the dry ingredients with 1/2 cup (60g) chopped pistachios.
    Lemon Blueberry Scones: Add 2 cups (340g) blueberries (fresh or frozen) and 1 tablespoon lemon zest to the dry ingredients.
    Triple Cinnamon Scones: Add 2 teaspoons ground cinnamon and 1 cup (140g) Cinnamon Sweet Bits to the dry ingredients.