What type of flour is best for scones?

For traditional scones, all-purpose or cake flour works well due to its moderate protein content. For gluten-free scones recipe, the best results come from all-purpose gluten-free flour blends that contain xanthan gum or guar gum to mimic gluten's structure. Popular options include King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 Baking Flour.

Why are my gluten-free scones not rising?

Gluten-free scones recipe may not rise due to expired baking powder, warm or overmixed dough, excessive moisture, or skipping the chilling step. For a better rise, always preheat the oven, use fresh leavening agents, and chill the dough before baking to firm the butter and activate lift during baking.

Can you knead gluten-free flour?

You should avoid kneading gluten-free flour like traditional doughs. Since it lacks gluten, kneading won’t develop structure and can lead to dense or gummy textures. Instead, mix until just combined to keep the dough tender and allow for proper rise.

Can you use gluten-free flour in lemonade scones?

Yes, you can substitute gluten-free flour in lemonade scones. Use a high-quality gluten-free blend with a binder like xanthan gum. Because gluten-free flours absorb liquids differently, start with slightly less lemonade and cream, then adjust for a soft but not sticky dough.

What to avoid when making scones?

Avoid overmixing the dough, using warm butter, or overbaking. These can cause scones to become tough, flat, or dry. Also, resist adding too much flour when shaping, which can dry out the dough and reduce tenderness.

What is the secret of making good scones?

The secret lies in using very cold butter , handling the dough gently, chilling it before baking, and using fresh baking powder. Proper hydration, minimal mixing, and baking at the right temperature (375–425°F) all contribute to tall, tender, and flaky scones.

How do I make gluten-free scones recipe?

Start with a gluten-free flour blend that includes xanthan gum. Mix dry ingredients, then cut in cold butter until crumbly. Add cold milk or cream just until the dough comes together. Gently shape, chill the dough for 10–15 minutes, and bake at 400°F for 18–22 minutes. Avoid overmixing and ensure ingredients stay cold throughout.

How to Bake Perfect Gluten‑Free Scones That Rise Every Time1

Name: How to Bake Perfect Gluten‑Free Scones That Rise Every Time
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American/British
Ingredients: 2 cups (250 g) gluten-free all-purpose flour (with xanthan gum); 1 tbsp baking powder; ¼ cup (50 g) sugar; ½ tsp salt; ½ cup (113 g) unsalted butter, frozen & grated; ¾ cup cold milk (dairy or plant-based); Optional: 1 tsp vanilla extract, dried fruit, fresh berries, or shredded cheese

Description

Master gluten-free scones with these beginner tips! Learn how to get a perfect rise, choose the best flour, and troubleshoot common baking issues.

Ingredients

Scale

2 cups (250 g) gluten-free all-purpose flour (with xanthan gum)
1 tbsp baking powder
¼ cup (50 g) sugar
½ tsp salt
½ cup (113 g) unsalted butter, frozen & grated
¾ cup cold milk (dairy or plant-based)
Optional: 1 tsp vanilla extract, dried fruit, fresh berries, or shredded cheese

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Instructions

Preheat oven to 400°F and line a baking sheet.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Grate in cold butter, then mix with fingertips until it looks like coarse crumbs.
Stir in milk (plus vanilla and add-ins if using) until dough just comes together.
On a floured surface, gently pat dough into a 1-inch thick circle. Cut into 8 wedges.
Chill wedges on tray for 10–15 minutes while oven finishes heating.
Brush with milk or egg wash and bake 18–22 minutes, until golden.
Cool on rack slightly before serving with jam or clotted cream.

Notes

Optimized Tips & Questions

Hey Google, how do I get my gluten-free scones to rise?
Use fresh baking powder, cold butter, and chill the dough before baking.
Alexa, what’s the best flour for gluten-free scones?
Blends with rice flour, starches, and xanthan gum work best.
Siri, why are my gluten-free scones dense?
You may be overmixing the dough or using too much liquid.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American/British

Nutrition

Serving Size: 1 scone
Calories: 210 kcal
Sugar: 6 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg