Gluten-free scones

There's no need to stay away from scones any more if you follow a gluten-free diet. These fluffy bombs use xantham gum to recreate the comforting textures of scones that we all love.

  • 15 mins cooking
  • Serves 10
  • Print


  • 2 1/2 cup (375g) gluten-free self-raising flour
  • salt
  • 1/4 cup (40g) pure icing sugar
  • 2 teaspoon xanthan gum
  • 1 teaspoon bicarbonate of soda
  • 30 gram butter, chopped
  • 1 egg, beaten lightly
  • 1 1/3 cup (330ml) buttermilk, approximately


  • 1
    Preheat the oven to very hot, 240°C. Lightly grease an oven tray.
  • 2
    Sift the flour, salt, sugar, gum and soda into a medium bowl then rub in the butter. Add the egg and then enough buttermilk to make a soft sticky dough.
  • 3
    Turn dough onto a floured board and knead lightly until smooth.
  • 4
    Pat the dough to 2cm thickness then cut into rounds using a 5.5cm cutter. Place the scones on the prepared tray, almost touching each other. Leave the scones to stand for 5 minutes, then brush the tops with a little extra buttermilk.
  • 5
    Bake in a very hot oven for about 15 minutes or until browned.


Xanthan gum is a carbohydrate made from corn and can replace gluten in baked goods. Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores. This recipe is best made close to serving. Suitable to freeze. Not suitable to microwave.

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