Gluten-Free Snickerdoodle Scones (Flaky, Buttery Layers!)

These gluten-free snickerdoodle scones are flaky, with buttery layers and a golden, crinkly cinnamon-sugar coating. Each bite is tender on the inside with just the right amount of crunch on the edges.

Whether you’re baking scones for brunch, as a cozy weekend treat, or just because you love anything snickerdoodle, these homemade gluten-free scones are a must-try. They’re made with real butter, but the recipe works beautifully with plant-based butter, too, so everyone can enjoy them—even dairy-free bakers!

If you have been reading my blog for a while, you know I have many tasty sweet and savory scone recipes. I also have delicious holiday scone recipes. I can’t wait to hear your thoughts on my newest gluten-free snickerdoodle scone recipe. Drop a comment and let me know!!

Check out all of my gluten-free scone recipes or try one of my favorites like these Gluten-Free Orange Scones, Gluten-Free Oat Scones, or these Gluten-Free Blueberry Scones.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this recipe with the two flour blends listed above. My readers have written that these flour blends work in my scone recipes: Divided Sunset Flour Blend, Dove’s Farm, Better Batter Flour Blend, and El Faro GF Flour Artisan Blend (Canada). I have not personally tested this list.
• Sugar – I recommend using cane sugar. It sweetens the dough and also helps with light browning. The cinnamon sugar coating brings most of the sweetness, so this amount in the dough is just right for balance.
• Baking Powder – Use aluminum-free baking powder for a clean flavor. Baking powder is the leavener here—it helps create rise and structure in the dough, giving the scones their classic layered look.
• Butter – Use unsalted butter. Use cold, unsalted butter (or plant-based butter if dairy-free). Cold butter is what gives scones their signature flaky texture. As it melts during baking, it releases steam that forms those tender layers.
• Eggs – Use size large eggs. Eggs help bind the dough, add richness, and contribute to a tender crumb. They also support the rise and structure of the scones.
• Milk or Non-Dairy Milk – You can use either regular or non-dairy milk. I used oat milk. The milk provides moisture to help bring the dough together and soften the inside.
• Ground Cinnamon – Cinnamon adds warmth and that signature snickerdoodle flavor. You’ll also coat the scones in a cinnamon sugar mix for a sweet, spiced crust on the outside.

Step 1: Combine the gluten free flour blend, salt, and sugar in a large mixing bowl. Whisk well to evenly distribute the dry ingredients.

Step 2: Cut the cold butter into chunks and add it to the flour mixture. Use a pastry blender to cut the butter into the dough until you have pea-sized bits.

👀 Sandi Says: Don’t have a pastry blender? No problem! Freeze the butter and use a cheese grater held over the bowl to shred the butter directly into the flour. This keeps the butter cold and helps create those beautiful flaky layers.

Step 3: In a small bowl, whisk together the eggs and your choice of milk (regular or non-dairy). Pour this into the flour and butter mixture, then mix until a soft dough forms. The dough should hold together without being too wet or dry.

📢 Sandi’s Tip: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour; if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 4: Transfer the dough onto a silicone baking mat or clean surface and shape it into a circle about 2 inches thick. You should see visible pieces of butter in the dough—those are what will steam and puff in the oven to create flaky layers!

Step 5: Cut the dough into 8 wedges with a sharp knife. Separate each scone.

Step 6: In a small bowl, whisk together the cinnamon and sugar until well blended. This will give the scones that signature snickerdoodle flavor and crinkly cinnamon sugar coating.

Step 7: Line a cookie pan with parchment paper. I recommend using parchment paper instead of a baking spray to make scones. Line a baking sheet with parchment paper (this works much better than baking spray for scones). Roll each scone wedge in the cinnamon sugar mixture, making sure to coat all sides for maximum flavor in every bite.

Step 8: Place each scone on the baking pan. Bake the scones for 20-25 minutes, depending on how thick and large you make your scone wedges. You will see they are done when they are slightly golden.

Step 9: Slide the parchment paper with the scones off the baking sheet onto a cooling rack. Enjoy when the scones are fully cooled.

If you love cinnamon and sugar flavors, try my Gluten-Free Cinnamon Apple Scones!

Storage and Freezing Tips:

Store leftover scones in an airtight container so they do not dry out. Gluten-free baked goods tend to spoil quicker, so I recommend freezing leftover scones if you don’t finish them within 3 days.

To freeze the scones, place cooled scones in a freezer safe zipper bag. Lay the scones flat in the bag and freeze. To thaw, let them sit out on the counter or microwave them for 25 seconds.

More Gluten-Free Scone Recipes:

• Gluten-Free Pumpkin Scones
• Gluten-Free Cornmeal Scones
• Gluten-Free Strawberries and Cream Scones
• Gluten-Free Buttermilk Scones