These Strawberries and Cream Gluten Free Scones are a fun flavor of scones that feature fresh juicy strawberries and heavy cream. The velvety texture of these scones makes them perfect for breakfast or as a snack. Make a batch in 40 minutes.

Baked gluten free strawberries and cream scones on a baking sheet.

If you love scones, these gluten free strawberries and cream scones are a must-make. They are flaky and light, with incredible strawberries and cream flavor.

Scones are my thing, and I have several delicious gluten free scones recipes for you to try, including two savory scones! Grab a cup of coffee or tea and prepare to bake scones.

Allergen Information:

These gluten free scones are gluten-free, nut-free, soy-free, and vegetarian. See the Substitutions section below for directions to make these scones dairy-free.

Why we love these scones:

  1. I love using fresh strawberries in the recipe gives these scones a burst of sweet berry flavor.
  2. Adding heavy cream to the recipe makes these gluten-free strawberry scones tender, with a creamy, buttery flavor. The cream also adds a subtle tanginess and helps these scones brown beautifully.
  3. These scones are super easy and don’t require complicated techniques or equipment. You can whip up a batch of these scones with just a few simple ingredients.

Reader Rave

I made them with blueberries, and they were wonderful! I haven’t had scones in years.” Linda M.

If you love strawberries, you will also love these Gluten Free Strawberry Oat Bars and Gluten Free Strawberry Shortcakes.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with Pamela’s All-Purpose 1:1 Flour and King Arthur Measure for Measure. I like both, but note that Pamela’s blend can be tricky to locate. (It isn’t on Amazon.)
  • Xanthan Gum – If your blend doesn’t have a binder, you will need to add 1 teaspoon to your flour blend.
  • Sugar
  • Baking Powder – Use aluminum-free.
  • Butter – Use unsalted butter.
  • Egg – Size large.
  • Heavy Cream – This adds a nice creaminess to the scones. Do not use half and half.
  • Strawberries
  • Orange Juice
  • Coarse Sugar – Optional for the topping.


  • Make them dairy-free using plant-based butter and So Delicious dairy-free heavy cream.
  • Swap out the strawberries for raspberries or blueberries.

Tips for making the perfect scones:

  • Do not overmix your scone dough.
  • Be sure your eggs, butter, and heavy cream are very cold.
  • You can make these on a baking sheet or in a scones pan.
A gluten free strawberries and cream scone on a small white plate.

Step-By-Step Photos and Directions:

The first step to make these gluten free scones is to preheat the oven to 375º F.

Photos of steps 1 and 2 making scones.

Step 1: Add your dry ingredients to a large mixing bowl. Mix well. Add the cold butter and use a pastry cutter to cut the cold butter into the dry ingredients. Your finished dry ingredients should look like crumbs.

Step 2: Wash the strawberries and remove the stems. Slice them in thin wedges.

Add the wet ingredients to a mixing bowl and whisk to blend. Add the strawberries and mix.

Photos of steps 3 and 4 making scones.

Step 3: Pour the wet ingredients into the dry ingredients.

Step 4: Mix into scone dough. If you are using raspberries or another soft fruit, do this carefully.

🔑 Sandi says: For some reason, Pamela’s All Purpose 1:1 Gluten Free Flour Blend made the scone dough very sticky. I am unsure if it is due to the starch levels with the heavy cream. Don’t worry if your dough is sticky. It will still bake perfectly.

Photos of steps 5 and 6 making the strawberry scones.

Step 5: Place the dough onto a parchment paper-lined baking sheet. Shape it into a circle about 2 inches thick.

Step 6: Use a sharp knife to cut the dough into wedges. You can bake it as is or move the wedges apart. I have done this both ways, as seen in this Gluten Free Cinnamon Apple Scones recipe.

Step 7: Bake the scones for 20-22 minutes until they are slightly golden. Remove them from the oven and cool on a wire cooling rack. The actual baking time may vary depending on the thickness of your scones.

The top view of gluten free strawberry scones on a baking sheet.

Recipe FAQ:

How do you make scones flaky?

The secret to flaky gluten free scones is to ensure your butter, eggs, and cream are very cold.

Do gluten free scones rise?

If you include baking powder, your scones will rise as they bake.

Can you make these gluten free scones without xanthan gum?

If you want scones without xanthan gum, use my DIY Gluten Free Flour Blend to make this recipe.

Storage/Freezing Instructions:

Store these gluten free strawberries and cream scones in an airtight container in the refrigerator. They will keep fresh for up to 4 days. You can also freeze these in a freezer bag. I recommend freezing them so they stay fresh longer.

If you love sweet scones, you should try a savory scone. We love these Gluten Free Cheddar Herb Scones.

A single scone on a small white plate.

More Gluten Free Scones Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Baked gluten free strawberries and cream scones on a baking sheet.

Gluten Free Strawberries and Cream Scones

Sandi Gaertner
Delicious flaky scones filled with sweet strawberries and cream.
5 from 8 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 309 kcal


  • 2 cups gluten free flour blend * see notes. Pamela's blend 310.8g
  • ½ cup sugar 108.39 g
  • 2 teaspoons baking powder aluminum-free
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cold
  • ½ cup heavy cream * see note
  • 1 large egg
  • ¼ cup orange juice
  • cup water
  • 1 cup strawberries washed and sliced


  • 3 tablespoons coarse sugar


  • Preheat the oven to 375º F and set the oven rack in the middle position.
  • Add the dry ingredients to a large mixing bowl. Whisk to blend them together.
  • Add the cold butter to the dry ingredients and use a pastry cutter to cut the butter into the flour. When you are done, the flour mixture should look crumbly.
  • In a smaller bowl, add the wet ingredients to a bowl and mix well.
  • Pour the wet ingredients and the sliced strawberries into the dry ingredients. Mix into scone dough.
  • Place the scone dough onto a parchment paper-lined cookie sheet and press into a two inch thick circle.
  • Use a sharp knife to cut the dough into eight wedges.
  • You can bake it as is or separate the scones on the baking sheet.
  • Optional: Sprinkle the coarse sugar over the tops of the scones.
  • Bake for 22-25 minutes until the scones are lightly golden colored.
  • Remove to a cooling rack, enjoy when they are cooled.


  1. I tested this recipe with Pamela’s All Purpose Gluten Free 1:1 Blend and King Arthur Measure for Measure. Other blends should work, but note you may need to add more flour depending on the starch level of your blend.
  2. Add one teaspoon if your blend doesn’t contain xanthan or guar gum.
  3. If you want to make this gum-free, use my DIY Gluten Free Flour Blend.
  4. I haven’t tested making this recipe dairy-free, but if you want to do this, use dairy-free heavy cream by So Delicious and plant-based butter.
  5. It is very important to use COLD butter, cream, and egg in this recipe. It helps make the flaky layers.
  6. Store in an airtight container in the refrigerator for up to 4 days. I prefer to freeze the cooled scones in a freezer bag in the freezer and microwave them for 30 seconds to thaw.


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.


Serving: 1sconeCalories: 309kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 60mgSodium: 87mgPotassium: 169mgFiber: 3gSugar: 20gVitamin A: 528IUVitamin C: 15mgCalcium: 83mgIron: 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.

5 from 8 votes (3 ratings without comment)

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Recipe Rating


  1. I made the recipe exactly as directed and the dough was very soft. It would not go into a nice circle and when I tried to cut into wedges the dough wouldn’t separate nicely. I even added more flour and tried to even chill the dough so I could cut it, and that didn’t work either. I basically shaped the dough myself into triangle shapes and baked them anyway. They came out very soft and flat, but the flavor was good. I’m trying to think of what went wrong! I think there was too much liquid. It seems that 1/2 cup cream, 1/4 cup orange juice and 1/3 cup water is too much. Any suggestions???
    Thank you!

    1. Hi Laurie, In order to troubleshoot, I need to know what flour blend you used. If you didn’t use one I tested, it means you most likely used a starchy blend and that you needed more flour. You can read more about this in my Resources section. I talk a lot about the grain to starch ratio, which is different in every single flour blend. Cup4Cup you need even more dlour because the dried milk powder in that blend dissolves when you add the wet ingredients.

  2. 5 stars
    I have been baking scones for over 50 years but became gluten intolerant last year at the age of 69! I am Scottish (living in the US) and we love our scones and I can tell you, this is an excellent scone. You would never know they are gluten free. Made per the recipe except I did not have any orange juice so I used some lemon/lime soda which I left to go a bit flat….worked great. Will try with the orange juice next time. Give these a try. You will not be disappointed.

  3. 5 stars
    I’ve made these scones twice now (within 2 weeks) and love them! Once made I wrap the extras and put them in the freezer for a quick breakfast. This certainly will be one of my go to recipes as I missed scones after going gluten free 3 years ago.

  4. 5 stars
    I used Cup4Cup flour as that’s usually what I have on hand, and it also made the dough very sticky, plus I added about a cup more of it, BUT the scones baked up fine and are delicious!

    1. Hi Selena, It is good to know Cup4Cup works. I think the dried milk powder liquifies, making it need more flour in a recipe. That is probably why the dough was so sticky.

  5. 5 stars
    Made these this morning! I am super new to the gluten free lifestyle and this recipe was a raging success! Very easy to put together and even my kids, who are not.gluten free loved them!