I still remember the first time I had a proper scone—crispy on the outside, soft and fluffy inside, slathered with thick clotted cream and sweet berry jam. It was during a road trip up the California coast, and a tiny, family-owned bakery made them fresh every morning.
When I had to give up gluten, I thought I’d never enjoy that kind of treat again. But guess what? I cracked the code! These gluten-free scones taste just like the traditional ones—flaky, buttery, and downright irresistible.
Now, I’m sharing my go-to recipe with you. Whether you’re making them for a fancy brunch or just because you need a little homemade comfort, you won’t believe how easy (and delicious) these are.
So, let’s get baking!
Tips & Variations:
- No Clotted Cream? Use mascarpone or whipped cream as a substitute.
- Want a Dairy-Free Version? Use cold coconut oil instead of butter and almond milk + lemon juice instead of buttermilk.
- Make It Fruity! Add ½ cup of fresh blueberries or dried cranberries to the dough for a fun twist.
- Storage: Scones taste best fresh, but you can store them in an airtight container for up to 2 days or freeze for up to a month.
Serving Suggestions:
- Serve warm with a generous dollop of clotted cream and a spoonful of jam.
- Pair with a hot cup of English breakfast tea or a creamy latte.
- Enjoy them as part of a cozy weekend brunch with fresh fruit and scrambled eggs.
Gluten-Free Scones with Clotted Cream and Jam
- Total Time: 28 minutes
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
Buttery, flaky, and tender scones made without gluten but full of flavor. Perfect for breakfast, brunch, or afternoon tea.
Ingredients
For the Scones:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup almond flour (for extra tenderness)
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cut into cubes
- 1/2 cup buttermilk (or whole milk with 1 tsp lemon juice)
- 1 large egg
- 1 tsp vanilla extract
For Serving:
- Clotted cream (or mascarpone)
- Your favorite fruit jam (strawberry, raspberry, or blackberry)
Instructions
- Preheat & Prep – Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the Dry Ingredients – In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt.
- Cut in the Butter – Add the cold butter cubes and use a pastry cutter (or your hands) to work it into the flour until it looks like coarse crumbs.
- Combine Wet Ingredients – In a separate bowl, whisk together the buttermilk, egg, and vanilla.
- Form the Dough – Gradually mix the wet ingredients into the dry ingredients, stirring just until a dough forms. Don’t overmix!
- Shape & Cut – Lightly flour a surface and pat the dough into a 1-inch thick circle. Cut into 8 wedges and place them on the baking sheet.
- Bake – Brush the tops with a little milk for a golden crust. Bake for 15–18 minutes or until lightly golden.
- Cool & Serve – Let them cool for a few minutes before serving with clotted cream and jam.
Notes
Best enjoyed fresh but can be stored or frozen. Experiment with different jams and mix-ins!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: British, American
Nutrition
- Serving Size: 1 scone
- Calories: ~220
- Sugar: ~6g
- Sodium: ~180mg
- Fat: ~11g
- Saturated Fat: ~6g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~35mg
