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5 from 4 votes

These gluten free buttermilk scones are light, flaky, and easy to make! Whether you’re avoiding gluten or have Celiac disease, these scones are sure to satisfy your cravings. I include tips to make these either a sweet or savory treat. Follow along with the steps below to make a batch of these yummy scones!

A Gluten Free Buttermilk Scone on a small white plate.

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 6
  • Flour Blends Tested – King Arthur Measure for Measure and Bob’s Red Mill 1:1.
  • Cook Time – 30 minutes.

Allergen Information:

These homemade buttermilk scones are gluten-free, egg-free, nut-free, and soy-free. To make them dairy-free, you could use plant-based butter and make this vegan buttermilk by combining lemon juice with dairy-free milk.

Check out all of my delicious gluten-free, egg-free recipes.

Why I love this recipe:

  1. This recipe is very versatile and can be used as a scone-based recipe. Use it to make these scones sweet or savory! Serve a batch with a cup of coffee or at tea time.
  2. You can enjoy these scones instead of biscuits in this Gluten Free Strawberry Shortcake recipe.
  3. These buttery scones are full of flaky layers, and they rise so nicely!
  4. I have tons of incredible, flaky, gluten-free scone recipes on the blog. Both savory and sweet! Drop a comment below and let me know which of my recipes you have tried!
My Pick
Anthony's Premium Buttermilk Powder, 1.5 lb, Gluten Free, Non GMO, Made in USA, Hormone Free

I don't use buttermilk often, and buying fresh would just spoil in my refrigerator. That is why I love this gluten-free powdered buttermilk. All you need is 1/4 cup to 1 cup of water and you can have buttermilk anytime you need it!

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Ingredient Notes:

Photos of all of the ingredients used to make these buttermilk scones.
  • Gluten Free Flour Blend – I tested this recipe using King Arthur Measure For Measure, but other gluten free flour blends will also work. You will need to keep an eye on the dough’s moisture and add more flour or liquid if needed. If you wonder why, check out my article on why gluten free blends vary.
  • Cane Sugar
  • Xanthan Gum – If your flour blend doesn’t contain a binder to hold your baked goods together, add 1/2 teaspoon of xanthan gum.
  • Baking Powder – Use aluminum-free baking powder.
  • Sea Salt
  • Buttermilk – You can use fresh buttermilk or the powder I use pictured above.
  • Butter – Use unsalted butter. If you prefer to use salted butter, omit the sea salt.

Substitutions:

Tips For Sucess:

  • Freeze the butter for 30-45 minutes so that it is very cold.
  • If you want to make these fancy, sprinkle coarse sugar over the tops of the scones after brushing them with buttermilk.
  • Let the scone batter sit for 15-20 minutes (best wrapped in plastic wrap in the fridge) so the rice in the flour can soften, eliminating any grit.
A wooden bowl with a green napkin nand eight gluten free buttermilk scones.

How To Make Gluten Free Buttermilk Scones:

Photos of steps one and two making the scones.

Step 1: Add the flour, sugar, baking powder, and salt to a large bowl. Use a whisk to blend the dry ingredients.

Step 2: Remove the butter from the freezer and take a large cheese grater to grate the cold butter into the dry ingredients. You can also use a pastry blender to chop the butter into the flour.

Photos of steps 3 and 5 making the scones.

Step 3: My favorite way to prevent the frozen butter shreds from sticking together is to use a spoon to grab some flour from the bowl and sprinkle it over the butter. This helps the shreds stay separate when you mix the flour mixture with the butter.

Step 4: In a small bowl, add the buttermilk or buttermilk powder with water. The buttermilk powder I use is 1/4 cup buttermilk powder to 1 cup of water.

Pour this buttermilk mixture into the dry ingredients. Mix into a nice soft dough. The scone dough can be chilled or shaped the scones now, depending on how gritty the flour blend you use is.

Step 5: Place the dough on a silicone mat or a lightly floured surface. With most flour blends, you will not need to flour the surface, but if you use a starchy blend and your dough is sticky, go ahead and sprinkle some gluten free flour under the dough.

Step 6: Form a circle with the scone dough, about 1 1/2 to 2 inches thick. Use a sharp knife to cut the dough into 8 wedges. They should be equally sized.

Photos of steps 7 and 8 making the scones.

Step 7: Move each wedge to a prepared baking tray. I like to line my pan with parchment paper, but you can also spray the cookie sheet with gluten free baking spray. If you have a scone pan, you can use that instead.

Brush the top of each scone with either buttermilk or milk. This will help the scones bake with a beautiful golden brown color.

Step 8: Bake the scones at 350º F for 25-30 minutes. The actual baking time can vary depending on how thick you make your scones and how big the wedges you cut out are.

The baked buttermilk scones cooling on a wire rack.

Step 9: Remove the scones from the oven and place them onto a wire rack to cool. It is a good thing to wait until the scones are cooled before eating them. If you love this scones recipe, you will want to try my personal favorite, these Gluten Free Pumpkin Scones.

Recipe FAQ:

How do you store gluten free scones?

Store your buttermilk scones in an airtight container. Gluten free tends to spoil quickly, so I always recommend storing them in the freezer if you don’t plan to eat them within two days.

Can you freeze gluten free scones?

You can easily freeze these gluten free scones. Place the room-temperature scones into a freezer-safe zip bag and squeeze out the extra air. Zip the bag to seal it. To thaw the scones, microwave them for 35 seconds.

A scone on a white plate next to the rack of scones.

More Gluten Free Scone Recipes:

A Gluten Free Buttermilk Scone on a small white plate.

Easy Gluten Free Buttermilk Scones

Sandi Gaertner
Sweet, decadent gluten free buttermilk scones. Serve them with coffee or tea with breakfast.
Love this recipe?Give it a star rating!
5 from 4 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 255 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 2 ¼ cups gluten free flour blend * see notes
  • 2 teaspoons baking powder aluminum-free
  • ½ cup cane sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter frozen
  • 1 cup buttermilk

Instructions
 

  • Preheat the oven to 350º F.
  • Add the flour, sugar, baking powder, and salt to a large bowl. Use a whisk to blend the dry ingredients together.
  • Remove the butter from the freezer and take a large cheese grater to grate the cold butter into the dry ingredients. (You can also use a pastry blender to chop the butter into the flour.)
  • To prevent the frozen butter shreds from sticking together use a spoon to grab some flour from the bowl and sprinkle it over the butter. This helps the shreds stay separate when you mix the flour mixture with the butter.
  • If you are using powdered buttermilk, add the buttermilk or buttermilk powder with water to a large bowl. (The buttermilk powder I use is 1/4 cup buttermilk powder to 1 cup of water.)
  • Pour this buttermilk mixture into the dry ingredients. Mix into a nice soft dough. The scone dough can be chilled or shaped the scones now, depending on how gritty the flour blend you use is.
  • Place the dough on a silicone mat or a lightly floured surface. With most flour blends, you will not need to flour the surface, but if you use a starchy blend and your dough is sticky, go ahead and sprinkle some gluten free flour under the dough.
  • Form a circle with the scone dough, about 1 1/2 to 2 inches thick. Use a sharp knife to cut the dough into 8 wedges. They should be equally sized.
  • Move each wedge to a prepared baking tray. I like to line my pan with parchment paper, but you can also spray the cookie sheet with gluten free baking spray. (If you have a scone pan, you can use that instead.) 
  • Brush the top of each scone with either buttermilk or milk. This will help the scones bake with a beautiful golden brown color.
  • Bake the scones at 350º F for 25-30 minutes. The actual baking time can vary depending on how thick you make your scones and how big the wedges you cut out are.
  • Remove the scones from the hot oven and place them onto a wire rack to cool. It is a good thing to wait until the scones are cooled before eating them.

Notes

  1. I tested this recipe with King Arthur Measure For Measure. Other blends should work, but you need to keep an eye on the moisture level of the dough. Some blends have a higher grain-to-starch content, and you may need to add more liquid or flour, depending on what you use.
  2. If your blend doesn’t contain xanthan gum, add 1 teaspoon.
  3. To make this recipe dairy-free, use a dairy-free buttermilk and plant-based vegan butter.
  4. Store your buttermilk scones in an airtight container. Gluten free tends to spoil quickly, so I always recommend storing them in the freezer if you don’t plan to eat them within two days.
  5. You can easily freeze these gluten free scones. Place the room-temperature scones into a freezer-safe zip bag and squeeze out the extra air. Zip the bag to seal it. To thaw the scones, microwave them for 35 seconds.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sconeCalories: 255kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 26mgSodium: 179mgPotassium: 144mgFiber: 3gSugar: 15gVitamin A: 312IUCalcium: 103mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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4 Comments

  1. 5 stars
    I thought I would never have a scone since going gluten free over 12 years ago! These are every bit as good as the ones I grew up with.
    Thank you!!

    Jan

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