Tea Scones

Gluten Free Mummy
These gluten free tea scones are light and fluffy inside with a delectable crunchy golden exterior.
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breads
Servings 10 scones


  • 350 g gluten free flour
  • 1/4 tsp salt
  • 1 tsp gluten free bread soda
  • 1/2 tsp xanthan gum
  • 85 g cold butter cubed
  • 4 tbsp caster sugar
  • 150 g full-fat natural yoghurt
  • 6 tbsp full-fat milk
  • 1 egg (beaten) to glaze


  • Preheat oven to 220C / 200C (fan) / gas mark 7.
  • Lightly flour a baking tray with gluten free flour.
  • Sieve the gluten free flour, salt, baking soda and xanthan gum into a large mixing bowl.
  • Stir in the caster sugar.
  • Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
  • Make a well in the centre of the mixture, and stir in the natural yoghurt and milk. Work it in using a butter knife.
  • Once it starts to come together to form a soft dough, tip onto a lightly floured board.
  • Using floured hands, knead lightly until smooth.
  • Roll out gently to about 1½in thick. Using a 7cm round cutter (dipped in gluten free flour) cut out scones, flouring the cutter each time. Re-knead lightly as necessary until all the dough is used.
  • Brush tops with egg wash, then place the scones on to the floured baking sheet.
  • Bake for 12 mins until risen and golden.
Keyword gluten free, tea scones