Glorious Gluten Free Buttermilk Scones
Take your cream tea to the next level with these glorious Gluten Free Buttermilk Scones. They’re soft, moist and fluffy AND they stay fresh for a couple of days. (*UPDATED* RECIPE October 2025)
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A quest to create amazing gluten free scones has led me to this… My GLORIOUS Gluten Free Buttermilk Scones. I’ve tested every which way to make them, on a journey that has (even for the updated version) taken months, so we can all relive the nostalgia of the perfect cream tea! From my kitchen to yours ♥️.
What makes a great scone?
The best gluten scones I ever ate were served as a Cream Tea down in Devon back in the 70’s. Their fabulousness lay within their perfect texture… Soft, but close of crumb… Fluffy, yet slightly dense… Tall in rise if a little rustically ‘shabby’, with crinkles and cracks around the edges… Served slightly warm.
They were mild in flavour, but with a hint of sweetness to complement the jam and cream generously delivered alongside… Rich, decadent, smooth, creamy, slightly clumpy clotted cream dollops spread thickly across the cut surface, begging to be crowned with a spoonful of joyous, dark red, gooey strawberry jam… The Devon way…
A quest for the BEST Gluten Free Scones recipe
Finding a comparable gluten free scones recipe however, is not as easy as you think. While there are many recipes ‘out there’, deciding which are soft and fluffy vs which are hard, dry and crumbly is tricky to decipher. As for shelf life? Another question to ponder! While you wouldn’t expect the average scone to last for days and days, you would hope it lasts more than a couple of hours… Sadly however, this is often not the case when it comes to gluten free recipes.
My quest to create a truly great gluten free plain scone started many years ago and led to my original buttermilk scone recipe. Many of you made it and loved it. However, life and ‘perfection’ move forwards and in the search for better, I recently revisited and reworked that old recipe. It is now more consistent, a little easier to ‘work’ and yet still the soft, fluffy delight that it always was. I hope you love it!
For anyone who already uses my old buttermilk scones recipe and wants to continue using it, it’s still here! You can find it at the BOTTOM of the post BELOW the new and updated version.
Ingredients for perfect gluten free buttermilk scones
This particular scone recipe uses a combination of a good gluten free flour blend combined with ground almonds (the deskinned variety), xanthan gum, leavening agents and a little sugar and salt. While they can be made without the almond (replacing with an equal weight of additional flour), the almond supports structure and adds extra softness and shelf-life.
The recipe has been tested with my gluten free-rice free flour blends B (wholegrain) and C (white)… Both work well. But any good gluten free flour blend is usable (rice-heavy blends may be a little drier or need a touch more liquid added).
Butter and egg are added as standard… balanced both for richness, moisture and structure.
Buttermilk
And then there’s the buttermilk… On my journey to create incredible plain gluten free scones, I tested the recipe using soured cream, buttermilk, yoghurt, ‘standard’ milk + lemon (which I use in a number of my other scone recipes) and even kefir. Buttermilk was hands down the best, creating a texture which is not only soft and light, but tender and lasting. It takes them to a level which is at least comparable with their glutenous cousins both for crumb and shelf-life!
Of course the best way to enjoy them is with delicious Strawberry Jam and a large dollop gorgeous Roddas Clotted Cream. Or if you prefer butter, why not make your own?
Top Tips for perfect gluten free scones
- Weigh the ingredients (preferably in grams). Cups are not accurate enough in gluten free baking.
- Use very cold, hard butter and rub in with cold hands or use a pastry cutter. Work quickly to avoid the fat becoming too warm and stop ‘rubbing’ when the mix looks like coarse sand.
- If you have time, chill the rubbed mix for half an hour before adding the liquid. This helps the butter flecks stay firm and cool, to boost rise and flakiness.
- Hydrate the dough for 15 minutes (in the fridge) after adding the liquid, for a more consistent texture.
- Expect the dough to feel very sticky! A loose, ‘shaggy’ dough is exactly right.
- Don’t add more flour to the dough. While you need a sprinkle to prevent sticking when you shape and cut the scones, adding more flour in the dough will result in a dry, dense bake.
- Don’t over-work the dough. Gently compress it into a ball, then flatten the top and cut. It doesn’t require ‘kneading’. A good gluten free scone dough is compressed enough to roll, but still has ‘imperfections’ in texture. This helps create air pockets that give lightness and rise.
- Cut the scones tall (4 to 5 cm). Gluten free scones don’t rise as much as standard wheat scones. However this recipe will still ensure they are light and fluffy. I use these cutters which are perfect for tall scones!
- Glaze the tops for a golden finish and sprinkle with a little Demerara sugar for crunch.
- Bake on a preheated tray. The initial contact with a hot base, boosts a swift rise. Work quickly to transfer them to the tray and then bake immediately.
Can buttermilk scones be made dairy free?
Yes. It’s possible to make this buttermilk scones recipe dairy free, with a couple of tweaks. For dairy free, gluten free scones, sub the butter for a good, creamy, plant-based BLOCK alternative. In the UK, I recommend either Flora Plant B+tter or Stork or Naturli vegan baking blocks.
I suggest replacing the buttermilk with a runny dairy free kefir for preference. Alternatively, use a runnier plant-based yoghurt.
Storing gluten free buttermilk scones
Gluten free buttermilk scones are best stored at room temperature, where they should last fine for a couple of days… If your climate is particularly warm, they will last better in the fridge, but may need to be popped in a microwave for a few seconds to re-soften them (or wrapped and warmed in the oven).
Alternatively, freeze the scones as soon as they are cooled, in an airtight container, for up to 2 months. Defrost and warm them as preferred.
Ready to make Gluten Free Buttermilk Scones?
Below is my recipe for Gluten Free Buttermilk Scones, to create your own perfect cream tea memories. I hope you love them.
If you have any questions, let me know. You can leave a comment at the bottom, contact me through social media (on Instagram, Facebook or Pinterest), or email me: kate@glutenfreealchemist.com
For lots more scone Inspiration, I have loads of options, including my EPIC Blueberry Scones with Lemon, Cherry Scones, Chocolate Chip Scones… and of course, savoury Cheese Scones! I also created a completely ‘reconsidered’ gluten free scone that has a more traditional gently-bready texture : Best Recipe Gluten Free Scones with Sultanas. You can find links to all my scone recipes in my Bread, Buns and Scones Index.
For all other gluten free recipes (all shared for free), head over to my main Gluten Free Recipe Index and navigate to what you want from there. If you can’t find what you’re looking for, let me know.
Happy Baking
Best Gluten Free Buttermilk Scones
Key equipment
Ingredients
- 270 g plain gluten free flour blend GFA Rice Free Blend B see NOTES
- 35 g ground almonds
- 6 g xanthan gum (2 tsp)
- pinch fine sea salt
- 12 g baking powder (3 tsp)
- 4 g bicarbonate of soda (scant ½ tsp)
- 80 g unsalted butter (cold and cubed)
- 30 g caster sugar (up to 50g for sweeter scones)
- 210 g buttermilk (if you can't find buttermilk, Kefir is a good alternative)
- 1 large egg (57g liquid weight) beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- beaten egg (to glaze)
- Demerara sugar to sprinkle (optional)
Instructions
- Preheat the oven to 200 C/400 F/Gas 6. Place a large baking tray (lined with baking paper) in the oven to pre-heat.
- In a large mixing bowl, weigh and mix together the flour, almonds, xanthan gum, salt, baking powder, and bicarbonate of soda until well-blended.
- Rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Add the sugar and stir through.
- Make a well in the centre and add the beaten egg and buttermilk.
- Use a flat-bladed knife to mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough.
- Set the dough aside in the fridge and allow to hydrate for 15 minutes.
- Lay a large piece of baking paper on the work surface and sprinkle with gluten free flour/tapioca starch.
- After hydration, tip the dough out and with floured hands (and a sprinkling of flour on top of the dough), work gently into a block. It should feel very sticky and look shaggy. Do NOT be tempted to knead in more flour!
- Gently roll or press out the dough to a depth of about 4 to 5 cm.
- Use a deep cookie cutter (for large scones: 3 inches/7 cm diameter) to cut rounds from the dough and set to one side as you do so.
- Bring any remaining dough gently together (do not over-work) and repeat the cutting process, until all the dough has been used.
- Beat an additional egg and brush the top of each scone with egg-wash to glaze and sprinkle the tops with Demerara sugar (if using).
- Take the hot tray from the oven and quickly but gently transfer the scones onto the paper lining with the help of a palette knife.
- Bake immediately in the oven for 15 to 18 minutes, until well-risen, firm and golden.
- Remove from the oven and transfer to a wire rack to cool.
- Eat warm or cold, with butter and/or jam and/or cream. Store leftover scones in an airtight container for 2 to 3 days.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
The recipe BELOW is my OLD, original recipe for gluten free scones with buttermilk. I have left it on the post as I know some of you still use and love it. However, I am also aware that it has not been consistent for everyone… Hence the new, updated recipe (above).
OLD RECIPE Gluten Free Scones with Buttermilk
Key equipment
- Oven
Ingredients
- 320 g plain gluten free flour blend GFA Rice Free Blend B see NOTES
- 2 tsp xanthan gum
- pinch fine sea salt
- 50 g ground almonds
- 1 tbsp GF baking powder
- 2 tsp bicarbonate of soda
- 90 g unsalted butter cold and cubed
- 30 g caster sugar
- 1 large egg beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 284 ml buttermilk 1 pot UK
- a beaten egg mixed with a little milk for glazing
Instructions
- Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
- Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously).
- In a large bowl, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Add the sugar and stir through.
- Make a well in the centre and add the beaten egg and buttermilk.
- Using a flat-bladed knife, mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
- Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca starch.
- Flour your hands well and gently bring the dough together. It should be quite wet.
- Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
- Gently roll out the dough between the paper to a depth of about 4 cm.
- Use a round/fluted cookie cutter (I used a large one 3 inches/7 cm) to cut rounds from the dough and carefully transfer to the lined baking sheets.
- Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
- Beat an additional egg with a little milk and brush the top of each scone with the egg-wash to glaze.
- Bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
- Remove from the oven and transfer to a wire rack to cool.
- Eat warm or cold, with butter and/or jam and/or cream. Store the scones in an airtight container for 2 to 3 days if necessary. If it is very hot, store in the fridge after a day and 'refresh' in the microwave for a few seconds.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
These scones are the best, the buttermilk balances the flavours really well. It is so easy to make. I always have a dry batch ready to go for unexpected visitors. Love all you do Kate.
Thank you Louise. I’m so happy that you enjoyed the scones. Thank you for taking the time to share xx
Hi Kate. Thanks again for more amazing recipes. I was wondering… if I wanted to make a scone that was more flakey and a little crumbly rather than super fluffy, what would be your tips? Or this really requiring a whole different recipe? Thanks a billion.
Hi Maily
I think I would probably use slightly less liquid and be less vigorous when rubbing the fat into the flour so that the mixture is more ‘coarse’. Make sure the ingredients stay super-cold so that the butter stays firm. I’m not sure whether this will definitely work, but that would be my starting point based on experience.
Bear in mind that this recipe has been amazing for some people and too wet for others. I have no idea why! It’s always worked for me.
But… If worried, I’m happy to suggest an alternative way of approaching it. (I’m in the process of providing an alternative version, but need to remake and photograph before I share).
xx
Thanks so much. You are such a gem. I recently put a friend who’s 5 yo was recently diagnosed as coeliac. She just made her first loaf of white bread machine bread and was so happy. Life changing xx
Awww thank you. That’s so good to hear xx
Can you use sour cream instead of buttermilk? It’s what I have.
I would probably sub with a thicker yoghurt… sour cream will work, but I would possibly mix it with a very small amount of milk.
Your other option is to use one of my other scone recipes (I’ve linked my lemon ones below)… Make ‘buttermilk’ with milk and lemon juice, take out the additional zest, blueberries and lemon extract (you may want to add a teaspoon of vanilla instead). And go from there.
I hope that makes sense
Kate
https://www.glutenfreealchemist.com/gluten-free-blueberry-scones-with-lemon/
Another great recipe. Thanks so much. I’ve made this a few times to work out how to do it vegan and it totally rocks. For the egg I’ve used Aquafaba powder(1.5 tsp + 3Tblsp water) or Just Egg (3Tblsp) with success. For the butter, stick not tub vegan cultured butter(Nuts for Butter or similar) frozen hard and grated into the flour mix and tossed to blend. For the buttermilk sub oat milk + lemon juice. To keep warm hands and handling to a minimum I turn the lightly mixed batter onto a non-stick sheet like an oven liner sheet or baking mat. With the non-stick sheet I didn’t have to dust with extra flour. Pat the dough quickly into a square shape & cut into 9 squares. Sometimes I leave them square and bake as is or for more traditional round I simply take each square turn it on it’s edges and quickly and gently roll on the silicone sheet to make it round. Sounds bizarre but it works. For clotted cream I subbed Silk dairy-free whipping cream & lightly whipped with vanilla. The weights & measures given are perfect and although the dough might feel a bit squidgy it doesn’t stick to the sheet or hands. They are consistently light, soft, glorious scones. Thank you for such a great recipe.
Hi Coco
First… Apologies for the delay in response… I’ve been away for a few days.
And thank you so much for your amazing comment. I love that you’ve been able to make the recipe work well for you in Vegan form. Thank you so much for your detailed process that I know will be helpful to other people reading the recipe.
This is a recipe that people either love or find too ‘wet’. I’ve been toying with the idea of reworking it, but I know that when it works for people it is a really good scone.
So thank you for your feedback. It matters!
Kate x
Can you tell me the weight out of shell for the US egg you recommend for your scones? I’m excited to try your recipe, but failures have been many in GF baking since I found out I have celiac 6 years ago.
Hi Lucy
I haven’t specifically weighed the liquid egg for this recipe. However the typical liquid weight range of 1 UK large egg is between 54 and 60 grams (average 57g).
HOWEVER… I am conscious that while this recipe has been incredible for some people, others have struggled with it’s ‘wetness’. I am still unsure why there are such extremes of experience, but if you have had a difficult time with GF baking, you may be better using/adapting one of my other recipes… Specifically, I will suggest my Lemon scones. Use that recipe as it is BUT take out the lemon ZEST, lemon EXTRACT and blueberries. Otherwise follow as it is (including making the homemade buttermilk with the lemon juice).
The link is below. Shout if you have further questions.
Kate
https://www.glutenfreealchemist.com/gluten-free-blueberry-scones-with-lemon/
Wow! I never thought I’d be able to have scones again. This recipe changes all that. They are lighter than a traditional scone, but in no way inferior. I made a half batch to try them out – and they’re not going to last very long at all! I can’t get teff flour, so I subbed it out with oat flour, which seemed to work well. Thank you so much for the wonderful recipe.
Thank you so much Sue. I’m so pleased to hear that you loved the recipe and that it worked well for you. It’s a recipe that is due for an update and I have been debating whether it needs a few tweaks. I might try adding some oat flour at this end too!
Best wishes and Happy Easter
Kate
Hello Kate,
Love all the effort you’ve put into these recipes and blends. Thank you, for doing so much of the hard work. I was wondering
1) Do you have a place where Blend C recipes are collected? I see a few above the Blend C ingredients, are those all of them?
2) Have you made any scone recipes with Blend C?
Thank you very much.
PS having lived both places, I often find the US scone is often found in 2 versions: either in the texture of a Bath Bun or a muffin. I agree with you that the regular US biscuits are much closer in texture to the scone, although the flaky biscuits are different.
Thank you so much.
I currently don’t have a specific Flour Blends index, but have found that the Blend C is pretty versatile for most recipes where a general ‘blend’ is required. Having said that, as yet I haven’t personally tested on scones (although have on my list of things to do to update one of the scones recipes and probably need to try it out then).
One thing to be aware of with Blend C and crunchy biscuits, I tested it specifically on the Maple Shortbread, I had to add slightly more flour to the recipe to ensure stability for shape and a pretty imprint. The biscuits when baked were incredible. I haven’t checked whether this is necessary for other ‘shaped’ biscuits, but go with instinct of necessary.
Best wishes
Kate
Apologies for the delay in reply… I’ve been away x
Hello, thanks so much for all your great recipes! I made these scones today and they had a lovely scone texture but didn’t keep their shape and ended up looking more like buns – I did use almond milk “buttermilk” made according to your guide in the comments but didn’t use all of it – had about 1/4 cup left – as it seemed very squidgy already by then. I made and used your flour mix B as directed. Any ideas? I did also use a food processor but was careful not to over-mix and finished by hand. Oh and also used 2 tsp fine psyllium powder instead of the xanthan gum so maybe it needed more? They were very crumbly straight from the oven anyway.
I also wondered if they’d work with your GFA flour mix C for a whiter version? One of my kids didn’t like the more whole grain flavour much sadly!
Both kids loved some Welsh cakes I made last week using your flour mix C 😊. Thanks again for all your hard work testing and putting recipes out there!
Hi. Thanks for your comment. I’m so pleased you have found the site helpful.
I’m sorry to hear the scones didn’t hold their shape. Any and all of those things could have made a difference.
However, I’m also aware that this is a recipe that has caused a couple of issues for others and (even though I’ve not had any issues here) I need to revisit it as a priority. The dough will be quite shaggy and damp, but it does sound as though your experience wasn’t quite right.
So… My thoughts are:
Increase the psyllium by a further 2 teaspoons for a full batch (psyllium as a sub is usually at around a 2 to 1 ratio for best results).
It’s also possible that the electric blending process over-refined the dough. Did you add the liquid to the blender as well, or just crumb the butter with the flour?
If the dough feels like it needs less liquid, then adjust with instinct… But be aware that GF dough will need to be more ‘wet’ than old-style wheat dough.
The blend C should work fine although it’s not something I’ve tried.
Best wishes
Kate
Hi Kate,
Thank you for another great recipe. I used Freee flour and this did leave an aftertaste so I will make up your flour B and try this recipe again. The mixture was a little too soft to roll but I was able to press, shape and cut into triangles. Nice fluffy rise and kept well in a container. Many thanks, Sarah.
Thank you Sarah.
It’s definitely one to shape gently! I usually dust liberally with flour. But the texture is so much better when the dough isn’t over-compressed, so I figure it’s worth the ‘unconventionality’.
I’ve been meaning to update this recipe for a while with a home-made buttermilk option. x
I’ve only recently recognised the family intolerances in myself – should have done a long time ago – parents and daughter are effected. I’ve been longing for a scone! But, I’m lactose intolerant as well as gluten – what do I do about buttermilk?
Hi Elspeth
Welcome to the world of gluten free. x
Re the butter and buttermilk… Be sure to use a BLOCK dairy free butter alternative.
And for the buttermilk… you can make dairy free/lactose free buttermilk at home. All you need (for this recipe) is to mix 260 g of your usual DF/lactose free milk with about 5 teaspoons of lemon juice… stir and leave for 10 mins or so at warm room temperature and the mix will go clumpy (safe buttermilk). Be aware however that you may need to use a tiny drop less DF buttermilk. The ‘dough’ will not be like standard wheat scone dough and should be very sticky.
I hope this helps. and Fingers Crossed.
Best wishes and Happy Christmas
Kate x
Hello!
I was curious to know if this recipe could be made with the GF Blend A?
Many Thanks,
Masaru
Yes they can. Although the texture may differ a little on account of the different flours contained. x
Have made these scones a couple of times now, and great results every time. Lovely and light, as good as any standard scone I ever had before having to go gluten free, and a lot better than many. Thank you so much for sharing these. I thought afternoon teas were going to be relegated to memory, after trying a few when I first dropped glute. You have made me so happy 🥰
Thank you SO much for the lovely comment Sally and for taking the time to leave feedback. It honestly makes my day. You are so welcome too! I am really happy that you’ve found a recipe you love. There is nothing worse than being expected to ‘put up with’ substandard bakes just because we can’t eat gluten. xx
Hi Kate
this recipe looks fabulous! I have a question though, have you tried to “veganise” it? Am guessing a flax egg could work, but wanted to know if you or any of your readers have tried it.
Thanks!
Emma
Thank you Emma
I have’t tested these vegan as yet… But getting a great Vegan scone is now almost at the top of my list… Planning to play with a vegan version in the next couple of weeks.
Having said that, my aim is to use flax eggs as I think they should work well xx
Hello
Your recipe looks lovely, can I ask will it still work with Doves Farm gf plain flour?
Thanks
Charlotte
Thank you Charlotte
Although Doves Fram should work and create a reasonable scone, the flour blend has been developed to provide a scone which is better than any others… In the sense that it will last for more than a couple of hours for texture.
Most gluten free scone recipes (even the ones that bake well and tall) need eating almost as soon as they come out of the oven or ‘refreshing’ in the microwave to stay soft.
I’ve tried my hardest to break that rule and create something that is more equivalent to ‘normal’ food. Doves Farm is quite a gritty and drying blend in comparison (although the addition of ground almonds in this recipe should counter that slightly).
So the short answer is yes… It should work with Doves Farm, but don’t expect the equal texture you would get with the recommended flour blend.
I hope that helps.
Tried these, added 100g of sultanas to the mix.
Absolutely delicious!
I love these as much as my missus does and she’s the coeliac!
Thank you!
Fabulous! You’re so welcome. And thank you so much for the feedback John. And good to hear the Coeliac liked them too 😂
Love your addition of the sultanas. I have tried added all sorts of things to the basic dough and it works a treat… I particularly love the Cherry Bakewell version! xx
Hi, greetings from the US. I just came across this recipe. Perfect timing because I owe my daughter a “tea party” as a reward. I am gluten free & would love to try this. A couple of questions though on ingredients and availability. Are ground almonds same as almond flour? And what is caster sugar? Is that different than granulated sugar? Thank you
Hi Natalie
I hope you had a good Christmas.
I love these Scones…. They are a favourite of mine.
Re ground almonds… they are the same as ‘almond meal’ (which I think is slightly coarser than almond flour?) If you head over to the Flours Page and scroll down to the ‘nut flours’ section, there is a photo of the ground almonds, which should give you a sense of what they look like… Sort of very coarse sand…
https://www.glutenfreealchemist.com/p-gluten-free-flours-and-flour-blends/
Caster sugar is I think what you call ‘superfine’ sugar (NOT the powdered confectioners sugar that you use for icing, but finer than the coarse white sugar that people put in tea and coffee.) I think your granulated sugar may be a little finer than ours though… so may be okay.
Fingers crossed that helps xxxx
Dear Kate,
I have been gluten free (due to intolerance) for over 20 years and, for most of them, have been trying to find a GF scone recipe to rival the real thing. I have always been left disappointed.
…until NOW!!!!
Made these scones this afternoon and they are absolutely delicious – like real scones and easy to make. My GF daughter completely agreed. We had a proper cream tea with Devonshire clotted cream and runny raspberry jam.
Many many thanks – I will definitely be looking up some more of your recipes.
Hooray!!
Thank you so much Kate. I’m really pleased you and your daughter enjoyed them. They are as close as I’ve managed to come to the ‘real deal’ and they stay fresh for more than 5 minutes which is a bonus! If a recipe isn’t as good or better than its glutenous counterpart, I generally don’t share these days xx
Loved this scone recipe. So pleased to have it. Can’t wait to try more. Thank you so much.
Fantastic! I’m so pleased. Thank you for letting me know. You are SO welcome x
I really wish this was in front of me for my afternoon tea! Hope you are having a great week. Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
Thank you Helen. You’re so welcome x
Wow, put these in the faculty lounge and they were gone before I poured my cup of coffee. A new record and a new favorite scone!
Fantastic! Glad you all liked them x
Wow you've really gone to town with this recipe – the scones look fantastic and so does the cream and jam… drooling into my mug of tea over here!!! Thanks for joining in with Simple and in Season xxx
Thanks Katie. If you are drooling, then I will take that as a job well done! Thanks for hosting! x
A really popular recipe and such a fun story thank you so much for entering it in Inheritance Recipe
Aww thanks. You're so welcome x
These look amazing! Going to try them with my new pack of plain glutenfree flour. Thanks for sharing! 🙂
Thank you! Let me know how they went! What flour were you using? x
Gorgeous as always!! xxx
Awww… thank you Midge x
Yaaay! I've just made these and they are delicious! I have been meaning to since you published the recipe but holidays and then forgetfulness (repeatedly forgot to buy buttermilk!) got in the way. But today everything came together and I made lovely scones. The only thing I did differently was to cut the dough into squares with a knife because they stuck to the round cutter and I got in a right mess – but square scones are just as good as round ones it seems – and there was less re-rolling.
Thanks for a great recipe Kate. I love the rice free flour blend. Can't wait to see what you try it out on next.
Helen x
Fantastic! Thanks for letting me know Helen. I am so pleased you enjoyed them. I was really excited when it all came together at my end and I love that others can enjoy them too.
Pleased to hear you are enjoying the flour too. I am quite excited to see what it will do too! xx
My mouth is watering!I haven't come across gluten free scones yet. Love the jam on top!
Thanks Alida. They are mouth-wateringly good! x
One of my favourite things is a cream tea, one of life's simple pleasures I think. Your gluten free scones look simply amazing. Commenting as BritMums Baking Round-up Editor. 🙂
Thanks Julie.I have to agree…. Cream Tea is an absolute pleasure. Finding a great gluten free scone though, can be tricky. So many of them are huge, but quite dry. These ones were a definite match for a glutenous one! x
these look absolutely brilliant kate. and that jam! oh yum…i just made cumquat jam and it was delicious and so easy. so satisfying too to make your own. my scone recipe will be up on my blog tomorrow (aussie time). gorgeous photos too you have there.
Thanks Sherry. Kumquat Jam sounds amazing….. I will be over to check out your scones shortly! x
Your scones look gorgeous and I love your not so sweet jam! Can I ask are you using photo shop with your beautiful photography? It's just that I don't and my photos are different.
Thanks Monika. The jam was way better with less sugar….. so much more fruity!
Re the photos….. I use a combination of i-photo and photoshop depending on what I am trying to achieve, although mainly to brighten and sharpen where needed. xx
I see, well, you use it very skillfully, I really like all your photos:)
We had the best cream tea ever at Widecombe in the Moor – so close to Badgers Holt. It must be something in the air there. Thank you so much for taking part 🙂
You're welcome. Devon and Cornwall are definitely the best places to head for a Cream Tea…. although I think you may need to pick your destination based on jam or cream on the scone first! xx
I do love a good and well risen scone and indeed these look fabulous GF or not, I would def love to try one or maybe two.
Thanks Shaheen. Me too! I will definitely be making these again very soon xx
mmmmm how good do your scones look Kate? Lovely golden brown colour and again, you would never guess that they are GF going on their looks. I am sure they tasted just as delicious too. I do love a scone with ham and clotted cream, its funny that living in Devon I don't actually eat them very often!
thank you for linking up to #Bakeoftheweek x
Thank You Jenny. Your comment made me smile! I think there is a typo, but the idea of 'ham' and clotted cream somehow tickled me!
Either way, I do love a scone and I think if I was in Devon, I would have found all the best GF ones and be eating them way too often. xx
I'd love to have one of these because they look absolutely delicious! Happy Fiesta!
Thanks Sarah. x
well you certainly would know by looking at them they were gluten free! I have given them a special mention in tomorrows #CookBlogShare
Thank you so much Jacqueline. If they don't look gluten free, then I have done a good job! x
Another amazing GF creation! They look stunning too! Thanks for linking up with #TreatPetite
Ah thank you Kat. I was rather chuffed with them! x
PS, thankyou so much for joining in with #BakingCrumbs
Angela x
Thanks Angela. You're welcome. Great to have a new linky to join xx
These look absolutely amazing Kate, and as Eb says you really wouldn't know they were GF – such a great bake and with the cream and jam the right way around 😉
Angela x
These look amazing! I want one now! And I agree that cream must go first because I'm in Devon 😀
Thanks Vicki. I think the jam looks prettier on the top! x
I am drooling over these!! These sound so delicious! Thanks for sharing at Fiesta Friday party!
Awww thanks Jhuls. You're welcome x
Wow – these scones look awesome! You would never guess they were gluten free…I am a huge fan of scones, but I am afraid I still can't fathom why anyone would want to put the cream on first 😉 Sorry!! But then I did live in Cornwall for many years, which probably explains my preference. Thanks for linking them up to #CookBlogShare 😀 Eb x
Thanks Eb. I do love it when I manage to create something that gives gluten a beating!
The cream-jam/jam-cream thing is interesting. It does seem to get people fired up. I am not sure I honestly care which way round they end up….. either way they taste great! x
These look really wonderful – I have had some great scones out at cafes and tearooms but I think the best were my mothers and grandmothers. But I did visit torquay in the UK once and now wish I had know about those scones even if I could not have arrived in the great style that an orange mini brings 🙂
Thank you Johanna. I don't recall my mother making many scones…. she was more of a cake baker. Thank goodness for holidays in Devon and Cornwall, or I may have been seriously deprived!