Gluten free buttermilk scones – perfect for a cream tea!

Gluten free scones topped with strawberry jam and clotted cream

Updated 6th May 2023

I do already have a smashing fruit scone recipe on my blog. And of course, it’s also one that can be used to make a gluten free cream tea. However, after enjoying a very delicious scone, as part of a gluten free afternoon tea at Nunsmere Hall, I wanted to share a scone recipe that was fancier.

I’m so happy with this gluten free buttermilk scone recipe. And they look the part too, with their gorgeous, golden tops. When enjoyed warm, the scones have the most delightful outer crunch, and soft sweet, vanilla crumb. The perfect little edible vessel, to pile high with clotted cream and jam. 

These scones are nice and easy to make and are a great place to start if you’re new to baking. Hope I’ve tempted you into giving them a go!


For the scones
225g (8oz) gluten free self-raising flour or mix
1 heaped teaspoon gluten free baking powder
1 level teaspoon *xanthan gum
50g (2oz) butter, cubed (if using unsalted butter add a pinch of salt to the gf flour)
50g (2oz) caster sugar
2 large eggs (1 to add to the mixture and 1 to egg wash the scones)
150ml buttermilk (you won’t need it all)
1 teaspoon *vanilla extract

To serve
Your favourite strawberry jam (I love Bonne Maman
Clotted cream (the tub size I used was 227g, you could of course use whipping or double cream instead)

Flatlay of ingredients needed to make a gluten free afternoon tea


Preheat the oven to 220C/425F/Gas 7/200C Fan. 

Line a large baking tray with baking paper. 

Sift the gluten free flour, baking powder and xanthan gum into a large mixing bowl. Stir to incorporate.

Gluten free flour, xanthan gum and baking powder in a stainless steel bowl

Add the cubed butter and gently rub into the flour until the mixture resembles fine breadcrumbs.

Add the caster sugar and stir through.

Dry gluten free scone mixture in a stainless steel bowl

Break 1 egg into a measuring jug, add the vanilla extract and whisk with a fork. Make up to 150ml with buttermilk. Whisk to blend. It may look a little curdled at this stage, don’t worry all will be OK.

Buttermilk, beaten egg and vanilla extract in a container

Slowly add the beaten egg and buttermilk to the dry mixture and mix through with a fork. You may not need to add it all. Once the mixture starts to come together get your hands in. The scone dough should be soft and sticky, but not too wet.

Freshly made gluten free scone dough in a stainless steel bowl

Transfer the dough onto a clean worktop that has been lightly dusted with gluten free self-raising flour. Ever so briefly knead the dough.

Gluten free scone dough patted out on a gf floured worktop

Pat out the dough to 1-inch thickness. Using a 2-inch smooth edged cutter, cut out the scones and lay them ono the prepared baking tray. I find having a little extra gluten free flour on a plate to keep dipping the cutter in, prevents the dough from sticking. 

Gluten free scone dough being cut out into scones

Brush the tops of the scones with beaten egg and then pop them into the fridge for 30 minutes.

Gluten free scones brushed with egg wash and ready to go in the oven

Egg wash the scones of a second time and pop them into the oven. Bake for 13 minutes until the scones are well risen and golden brown.

Freshly baked gluten free scones

Remove from the oven and leave to cool slightly before tucking in.

Gluten free scones piled onto a plate

For a traditional cream tea, serve the scones with jam and clotted cream. And in true cream tea style pour the tea from a teapot into a fancy cup and saucer!

Gluten free cream tea

Recipe notes and suggestions:

Whilst I always think scones are at their best on the day they’re made, these scones will keep for up to 5 days when stored in an airtight container. They can also be frozen.

The best way to refresh the scones is to pop them into a preheated oven (160C/325F/Gas 3/140C Fan) for 5 minutes. You can also refresh them in the microwave, but you won’t experience quite the same freshly baked texture as you do when you refresh them in the oven.

Should you fancy making larger scones adjust the baking time accordingly.

I’ve also used this buttermilk scone recipe to make both cherry and sultana scones and they were delicious. I tend to add anything between 75g to 110g of *cherries or *sultanas/raisins. When I make cherry scones, I sprinkle over a little caster sugar before I bake them.

Before I was diagnosed with coeliac disease, I used to treat myself to scones that were filled with pastry cream and topped with glace icing. They were SO good, and this scone recipe would be the ideal recipe to use as a base to recreate them.

Thanks for checking out my gluten free buttermilk scone recipe. Hope you enjoy them as much as I do. Anything you’re unsure about, do give me a shout.

For now,
Liz x

*Check this product to ensure there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack.

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