gluten free buttermilk scones

gluten free buttermilk scones

Serves 8
Prep time 15 minutes
Cook time 12 minutes
Total time 27 minutes
Allergy Milk
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Dessert, Side Dish


  • 1 1/2 c. gluten free flour blend (I experimented using Namaste brand)
  • 3 Tbs. sugar
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 Tbs. cold butter, chopped (can use nondairy butter)
  • 1 tsp. grated orange zest
  • 3/4 c. buttermilk (can alternately use 3/4 c. nondairy milk + 1 Tbs. vinegar)
  • 1/2 c. raisins, craisins, dates or other dried fruit


These are the scones that my mom used to make all the time when we were kids; I was experimenting with a new gluten free flour blend that I found at Costco, and I thought I'd try making them. This is the one I used and it turned out great: (affiliate link)

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1. Preheat oven to 425 degrees. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
2. Cut the butter into the flour mixture until it resembles coarse cornmeal; mix in orange zest and dried fruit of choice.
3. Add the buttermilk all at once, stirring until completely incorporated. I use my hands at this point and pat the dough together to make sure it sticks together. If it is still grainy and doesn't stick together, add 1 Tbs. milk at a time until it does stick together.
4. On a lightly floured surface (use the same gluten free flour blend you used earlier or a little tapioca starch), roll out dough so it is the size of a dinner plate, about 1/2" thick. Cut into 8 equal pieces.
5. Place on a nonstick cookie sheet or in a scone pan (at this point I like to sprinkle a little cinnamon & sugar blend on the top), and bake for 10-12 minutes, or until the scones are starting to brown on the edges and are cooked all the way through.
6. Remove from baking pan and serve warm!