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+ servings
cornmeal scones stacked on the counter.

Gluten Free Cornmeal Scones

Sandi Gaertner
Easy gluten free  cornmeal delicata squash scones
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Gluten Free Scones
Cuisine American
Servings 8
Calories 186 kcal



  • Preheat the oven to 350º F.
  • In a frying pan, heat up olive oil on medium heat.
  • Cook cubed delicata squash until tender.
  • Allow squash to cool.
  • In a large bowl add cornmeal and gluten free flour. Whisk in all other dry ingredients to blend.
  • Add cold butter and use a pastry blender to cut butter into the dough.
  • Add squash and wet ingredients.
  • Mix well.
  • Put a piece of parchment paper down on a baking sheet.
  • Put dough onto the sheet and spread to a circle shape (see photo above.)
  • Make 8 cuts, similar to a pizza. If dough sticks to the knife, wipe off before making the next cut.
  • Bake for 25 minutes until done.


  1. Make sure you use gluten free cornflour to avoid cross-contamination of ingredients.
  2. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. These scones will keep up to 4 days in the refrigerator in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 186kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 275mgPotassium: 227mgFiber: 3gSugar: 2gVitamin A: 364IUVitamin C: 2mgCalcium: 166mgIron: 1mg
Keyword cornmeal scones recipe, gluten free cornmeal scones
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