Gluten-Free Scones (using our Scone Mix)

Last updated on September 26th, 2026

Ingredients to make Gluten Free Scones

Mix-Ins

• Zante currants are are a small, dried, dark seedless grape. If you don’t have currants on hand, a smaller type of raisin such as a Thompson raisin is fine to use.

How to make GF Scones

Step 1: Make cookie batter
Beat together butter and egg. Add Cookie Baking Mix and additional ingredients. Let batter rest 15 minutes, and then mix again.

Step 2: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.

Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator. Freeze up to 6 months.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Wholesome (minimally processed)

• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Gluten-Free Scones (Scone Mix)

No ratings yet

Course: Breakfast

Cuisine: American

Keyword: gluten free scones, scones

Servings: 8

Print Recipe Pin Recipe

Equipment

• mixer
• measuring cups and spoons
• baking pan
• Silpat baking mat

Ingredients

• 1 Gluten Free Scone Baking Mix
• ½ c. butter cold & diced into cubes
• 1 egg
• ⅔ c. buttermilk or sour cream
• 1 ½ tsp. vanilla

MIX-INS (OPTIONAL)

• ⅔ c. dried fruit (raisins or currants)

Instructions

PREP

• Pre-heat oven to 350°

MAKE BATTER

• Pour bag in mixer. Add butter, egg, buttermilk, and vanilla and mix well.
• Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
• Gently fold in by hand any mix-ins like dried fruit, nuts, etc.
• Shape batter into a disk and place on parchment lined sheet or silicone baking mat. Cut into 8 triangles.
• Brush with cream and sprinkle with course sanding sugar.

BAKE

• Bake at 350° for 18-20 minutes. Take out of oven and place them in a covered container right away. This will help them retain the moisture. Store in container and keep on counter 1-2 days or in refrigerator for 3-5 days.

Shop our Baking Mix

Gluten-Free Scone Mix

$11.00

Gluten-Free Scone Mix quantity

Add to cart

Category: Gluten-Free, Gluten-Free Baking Mix

Tags: scones