Gluten-free Scones



Gluten-free Scones


  • 2½ cup flour, whatever combination works for your needs (rice, oat ect…)
  • 1 tsp xanthan or guar gum
  • 3 tbsp sugar (optional)
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup cold butter
  • ¼ cup nuts, finely chopped
  • ½ cup raisins or dried cranberries
  • 1 cup and 2 tbsp buttermilk (or rice milk mixed with 2 tsp lemon juice)

 Make It

  1. Combine flour, gum, sugar, baking powder and salt.
  2. Cut in butter. Stir in nuts and raisins. Add buttermilk, mixing well.
  3. Turn out on lightly floured board and gently knead if necessary to finish mixing. Dough should be soft, but hold shape. I get the best results by dropping large spoonfuls of dough directly onto baking sheet, then patting into a triangular scone shape.
  4. Place in oven pre-heated to 425ºF. Reduce heat to 400ºF. Bake about 18-20 minutes, until lightly browned.


These don’t stay fresh more than a day, so freeze any you can’t eat, wrapping them well.

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