Go Back
Close up of a gluten and dairy free scone topped with cream and jam.
Print Pin
5 from 1 vote

Gluten and Dairy Free Scones

Perfectly soft traditional British scones with a plain or fruit option. Top with dairy-free cream and jam!
Course Dessert
Cuisine British
Keyword Baking, Dairy-free, gluten-free, scones
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8 scones
Calories 389kcal


  • 460 g self raising gluten-free flour
  • 2 tsp baking powder
  • 60 g caster sugar
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 100 g hard dairy-free butter block (chopped into small cubes)
  • 140 ml almond milk (or dairy-free milk of choice)
  • 2 large eggs
  • 100 g sultanas (optional)
  • 1 extra egg (for the brushing on the tops of the scones)


  • Preheat the oven to 220°C/200°C fan. Line a baking tray with greaseproof paper.
  • In a food processor, whizz together all of the dry ingredients (minus the sultanas if adding) with the cubed dairy-free butter until it forms a breadcrumb texture.
  • If adding sultanas, mix these through now - by hand or with a spoon.
  • In a separate bowl or jug, whisk together the eggs and almond milk.
  • Gradually pour the egg mixture into the breadcrumbs, mixing with your hands until everything comes together into a dough.
  • The dough should be fairly sticky, but still workable. If it's still far too wet, sprinkle in some extra flour. If it's too dry and falling apart, add a splash of milk. Once it has come together nicely, try not to handle the dough too much more.
  • Lightly flour the surface and roll out/evenly squash your dough until it's about 3cm thick. Use a 6-8cm round cutter to cut out 1-2 scones at a time before re-rolling/squashing. You should end up with around 8-10 scones.
  • Place the scones on the lined baking tray and brush the tops with some beaten egg.
  • Bake for 10-12 minutes or until nice and golden.
  • Serve warm with dairy-free cream and jam!