This master recipe is a total game-changer, delivering gluten-free scones with a rich, tender crumb and a perfectly crisp, golden exterior. Whether you enjoy them plain or loaded with mix-ins, they’re the perfect classic treat for your morning coffee, weekend brunch, or holiday tea.

Baked gluten free scones on parchment paper.

Why You'll Love These Gluten-Free Scones

The best flavor: While not traditional, the combination of sour cream and heavy cream adds a delightful tang, richness, and structure to these scones.
Easy to customize: You can add any mix-ins of your choice, from chocolate chips to dried fruit, to create a treat that's perfect for any occasion.
Lamination creates the best scone texture: The process of folding and turning the dough multiple times ensures that the butter is distributed evenly in dozens of thin layers, which is what creates flaky, tender scones.

Ingredients

Gluten-Free Flour: For a tender crumb and the best overall texture, choose a high-quality gluten-free flour blend with xanthan gum, like Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.
Baking Powder: A generous tablespoon of baking powder is crucial. It acts as a powerful leavening agent, guaranteeing your scones will rise beautifully and achieve a light, airy crumb.
Sour Cream & Heavy Cream: Adds a pleasant tang and richness to the scones. These ingredients also provide moisture and structure, helping the scones maintain their shape during baking.
Frozen Grated Unsalted Butter: This is the most vital element for flaky, lofty scones. As the cold butter rapidly melts in the hot oven, it releases steam. This steam creates distinct air pockets, resulting in those desirable flaky layers and a wonderfully crisp exterior.
Sugar: A quarter-cup of sugar is the perfect amount to balance the flavors, giving your scones a delicate sweetness.

Find the printable recipe card with full instructions and measurements below.

How To Make Gluten-Free Scones

Make The Gluten Free Scone Dough

Step 1: Combine the dry ingredients. Add the dry ingredients to a large bowl or a food processor. Whisk or pulse a few times to combine.
Step 2: Add the frozen butter. Grate one stick of frozen butter into the flour mixture and quickly cut it in with a pastry blender or two forks until coarse crumbs form; or, if using a food processor, dice the frozen butter and pulse it until coarse crumbs form.

First, add the dry ingredients to the food processor and pulse a few times to combine. Then, add diced frozen butter to the mixture and pulse until coarse crumbs form.

Step 3: Combine the dry and wet ingredients. Pour the sour cream mixture into the flour and butter mixture.
Step 4: Stir together. Using a rubber spatula, stir the dough until it just comes together. The finished dough will look crumbly and shaggy, but should hold together when you pinch a piece between your fingers.

Pour the wet ingredients into the dry mixture. Using a rubber spatula, stir just until a shaggy, crumbly dough forms. The dough will look very loose and have some dry bits at the bottom, but it should hold together when pinched. Do not overmix.

Laminate The Gluten Free Scone Dough

Step 5: Turn out the dough. On a lightly floured surface using floured hands, gently knead the dough a few times until it comes together.
Step 6: Shape and cut the dough. Pat the dough into a rectangle, about 7x5 inches. Using a knife or bench scraper, cut the rectangle in half vertically.

Turn the dough out onto a lightly floured surface. Using your hands, gently press and knead it until it just comes together. Shape the dough into a rectangle, then cut it in half.

Step 7: Stack the dough. Stack one half on top of the other. Gently press the dough down, then turn it 90 degrees.
Step 8: Repeat the process. Continue cutting, stacking, pressing, and turning three more times (for a total of four repetitions).

Rotate the stacked dough 90 degrees, press it down gently, and repeat the cutting and stacking process.
Repeat this process two more times, for a total of four repetitions.

Cut And Bake Gluten Free Scones

Step 9: Chill the dough. Using your hands, shape the dough into a 7-inch disk that is about 1 inch thick. Wrap the disk in plastic wrap and refrigerate for 30 minutes. After chilling, cut the dough into 8 triangular wedges with a sharp knife. Place the wedges on a large baking sheet lined with parchment paper, spaced equally apart, and freeze for another 30 minutes.
Step 10: Prepare the egg wash. In a small, separate bowl, whisk together one large egg and a tablespoon of heavy cream. Brushing this over the scones before baking creates a rich, golden-brown crust and a beautiful finish.

Cut the gluten free scone disk into 8 triangles, then make an egg wash.

Step 11: Apply the egg wash and sugar. Using a pastry brush, brush the tops of the scones with the egg wash. Then, sprinkle the tops with granulated sugar.
Step 12: Bake the scones. Place the baking sheet in the preheated oven at 400°F, and bake for 20 minutes, or until the scones are beautifully golden brown.

Brush the egg wash on top to the gluten free scones, then bake.

Storage

Baked scones (1-2 days): These buttery scones are always best enjoyed fresh and warm from the oven. If you have any leftovers, wrap each individual cooled scone in plastic wrap, then place the scones in an airtight container at room temperature.
Reheating: You can reheat the scones in the microwave for 8-12 seconds, or until warm.
Freezing unbaked scones (up to 3 months): For the freshest results, it's best to freeze the unbaked scone dough. This allows you to have warm, flaky scones anytime. Place the cut, unbaked scone wedges on a parchment-lined baking sheet, leaving space between each one. Freeze them for about 30 minutes, or until they are firm to the touch. Once frozen solid, transfer the scones to a freezer-safe bag or airtight container. They can be stored for up to 3 months. When you're ready to bake, there's no need to thaw them! Simply place the frozen scones directly on a baking tray, brush with an egg wash, and bake as the recipe directs. You may need to add a few extra minutes to the baking time.

Up close photo of gluten free scone with the center exposed. The center is soft and fluffy with light crumbs and a golden brown exterior.

More Gluten-Free Scone Recipes

I hope you love this delicious gluten-free scone recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.