Gluten Free Scones – BEST Recipe (with Sultana or Dried Fruit)
A superb NEW, completely reconsidered gluten free scones recipe with a lightly bready, fluffy texture… Recipe with sultana or dried fruit.
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Scones are THE classic British afternoon tea treat! And this is my ULTIMATE gluten free scone recipe. It’s the result of years of scone obsessing… Thinking I’d reached my scone ‘pinnacle’ time and time again, but then deciding I can do better. On every occasion, I‘ve returned to the kitchen to tweak, test ingredient swaps, add new wisdom and rework. But this…. THIS is the one. I’m sure of it! A light, well-structured, perfectly risen, hintingly bready yet still airy and fluffy bite of deliciousness. Ready for whatever add-ins you choose (or not).
Serve with a thick slather of butter and plenty of jam. Or go full west-country with decadent clotted cream or airy pillows of Chantilly cream… Jam on top (the Devon way)… Cream on top (the Cornish way)… Add some strawberries… Or make a scone sandwich. Whatever floats your boat!
Thinking outside the box… what makes these gluten free scones better
I have lots of scone recipes on the Gluten Free Alchemist website… They span literally years of creating and testing. Bar the Buttermilk Scones (which have added ground almonds), and my Pumpkin Scones (which use pumpkin puree), the base dough is largely the same except for slight tweaks in hydration to take account of different add-ins.
But this recipe is different. I changed my rule book, Why? Because there is something about the texture of gluten free scones (even good ones) that isn’t quite ‘right’. Structurally they are generally too cakey, too crumbly and just don’t offer the same eating experience.
So for this recipe, I researched EVERYTHING… From the type and ratio of liquid added; using whole egg vs whites or yolks; and the virtues of baking powder vs bicarbonate of soda… through to using xanthan gum, psyllium husk or a combination of both (in varying ratios). Hubby (the gluten eater) says I’ve ‘truly cracked them’. I’ll take that as ‘job done’!!
I’ve now also updated my Ultimate Cheese Scones Recipe in line with this learning!
Ingredients for my Ultimate Gluten Free Scones
Gluten Free Flour Blend
This recipe has been tested with all three Gluten Free Alchemist Flour Blends (recipes here). They all work well, although there are slight variations in scone texture depending (particularly) on the starch-based flours in each blend. Nonetheless, overall, I’m happy that every version is equally delicious.
Given the recipe has been tested with both rice-based and rice-free blends, I’ve every confidence that other flour blends can be used successfully. If using a heavily rice-based blend (or if the dough feels on the dryer side), you may be wise to add an additional 10 ml/g milk to compensate hydration levels.
Xanthan Gum and Psyllium Husk
Historically, I’ve made gluten free scones with xanthan gum only. For this recipe, I tested psyllium husk as an alternative.
The psyllium-only scones (amount increased for appropriate substitution as explained in my post on Xanthan Gum in Gluten Free Baking) were not good. The texture was ‘off’, the scones exceptionally crumbly and the shelf-life poor (even with hydration and ingredient adjustments).
However… Using a careful combination of xanthan gum with a little psyllium in tandem, makes a positive difference both to structure and overall texture… This combo gives a light and fluffy crumb with a delightful hint of ‘breadiness’.
Leavening and Salt
In the past, I’ve used a combination of both baking powder and bicarbonate of soda (baking soda) when making gluten free scones. However… Bicarb has a tendency towards a slightly bitter flavour and ‘squeaky’ teeth… Thus, for this recipe, I’ve ditched the bicarb and balanced the baking powder instead.
A little salt offers overall flavour enhancement, but can be left out if you are on a low sodium diet.
Sugar
This recipe is for traditional, slightly sweetened gluten free scones and thus a little sugar has been added. However, while it’s enough to sweeten, it’s not (I don’t think) excessive. If you wish to use a little less, feel free to do so.
Block Butter
When making scones (gluten free or otherwise), it’s important to use BLOCK butter. The butter is finely grated or rubbed into the flour to create grains of fat… And it’s these flecks that create tiny pockets of air when they melt in the oven, to support both the rise and flakiness of the scones.
To ensure the butter flecks stay solid pre-bake, it’s essential that both ingredients and dough stay cold throughout the dough-making and cutting process. Thus, use cold hands (or a pastry cutter) for rubbing in butter (or freeze the butter before grating); chill the ingredients and dough thoroughly as instructed; and work quickly to roll and cut (particularly on a warm day).
If dairy free, replace dairy butter with a like-for-like BLOCK alternative. In the UK, I recommend Flora Plant B+tter or Stork or Naturli vegan baking blocks.
Liquids
My epic gluten free scones use a combination of homemade ‘buttermilk’ (a mix of milk and lemon juice) and runny drinking kefir. This dual approach ensures both the acidity to support baking powder activation (pushing the scones upwards) AND additional richness from fats to give a soft, yet flaky crumb.
Where possible, use full-fat milk to make the ‘buttermilk’ and ensure the kefir is of the runny variety. If dairy free, substitute both for dairy free alternatives (as close as possible in liquidity, etc).
If you can’t obtain drinking kefir, substitute with full-fat, runny yoghurt (live if possible) or switch out the full quantity of milk + kefir for commercial buttermilk, but still add the lemon juice in addition.
Eggs in Gluten Free Scones
To improve structure, the amount of egg used in my gluten free scones recipe has also been tweaked. I tested increasing the whole egg quantity, as well as adding an extra egg white or egg yolk. An extra whole egg (even medium size) was too much and made the scones like cake! An additional egg white resulted in their being dry and crumbly. But an extra yolk? What a difference! It worked a treat bringing stability and supporting rise, without heaviness.
Making Fruit or Sultana Scones
The base scone dough is ripe for all sorts of add-ins. But since the website lacked a recipe for traditional sultana scones, this is what I made. Whether using sultanas, raisins or other dried fruit, the principle when making them gluten free is to ensure the fruit is well-hydrated BEFORE adding to the dough mix. Dried fruit will suck the moisture from everything around it and gluten free dough needs balance and predictability.
How to hydrate the dried fruit
Hydrate the fruit with a little apple juice (or a compatible liqueur) + lemon juice. Mix together in a bowl and cover, allowing (where possible) a good 12 hours for full absorption.
If time is pressing, mix the fruit with the liquid, cover the bowl and microwave for 30 to 60 seconds (the heat allows faster fruit hydration). However, remember to cool completely and chill before adding to the scone dough, or the butter will melt.
Top tips for making gluten free scones
- Follow the recipe as instructed.
- Hydrate dried fruit before adding to the dough mix.
- Keep hands, ingredients and the dough as cool as possible throughout the dough-making process. If you have hot hands, use either a pastry cutter to ‘rub’ in the butter; pulse the butter in a blender; or grate frozen butter into the flour.
- Allow flour to hydrate after adding the liquids, but be aware that once wet, baking powder will start to work. Over time, its activity reduces. Thus, don’t leave the dough for too long. Get the scones rolled, cut and in the oven within about a 1 hour window from mixing.
- The dough should be sticky… do not add more flour and don’t ‘knead’.
- Keep the dough tall. Gluten free scones do not rise as much as standard wheat scones. Use deep cutters to avoid compression.
- Lightly flour the cookie cutter or knife to allow a cleaner release.
- Cut straight down and don’t twist the cutter for a flakier rise.
- Egg-wash the scones for a professional finish. Brush the tops only… Glazed sides seal the dough and prevent it rising properly.
- Sprinkle with sugar for crunch and a darker top (optional).
- Don’t over-bake.
How to store gluten free scones and sultana scones
ALL scones (regardless of whether they are gluten free) are best eaten on the day they are made. However, these scones do stay soft enough to eat as they are for a further day at least. Nonetheless, they are a little more delicious warmed (not too hot). So pop them in the microwave, on medium, for around 15 to 20 seconds, or until you are happy they are a good temperature. Alternatively, wrap in foil and pop in a pre-heated oven (around 180 to 200 C) for max 8 to 10 minutes (or air fryer 5 to 8 minutes).
To freeze gluten free scones: Allow them to cool completely and then (ASAP) place in an airtight bag or container to freeze. Freeze for up to 2 months. Gently warm once defrosted to enjoy them at their best.
Ready to make gluten free fruit or sultana scones?
Thank you for reading all about my NEW Gluten Free Scones with Sultanas. The recipe is just below. I hope you love them. If you have any questions, feel free to contact me. You can leave a comment below, message me on social media (Instagram, Facebook or Pinterest) or contact me at kate@glutenfreealchemist.com
For lots more gluten free kitchen inspiration, head over to my main Gluten Free Recipe Index. It’s a veritable feast of gluten free deliciousness and easy to browse by category! If you need help or can’t find what you’re looking for, give me a shout.
With my love on your gluten free baking journey
Gluten Free Sultana Scones
Key equipment
- large baking tray
Ingredients
Hydrated Fruit
- 110 g sultanas (or other dried fruit)
- 2 tsp liqueur or apple juice (brandy/gin/liqueur of choice)
- 1 tsp lemon juice
Scone Dough
- 120 g milk – preferably full fat (dairy or dairy free)
- 15 g lemon juice (= 1 tbsp)
- 310 g plain gluten free flour blend (tested with GFA Blends A, B & C)
- 1½ tsp xanthan gum (= 5½ g)
- 1 tsp psyllium husk powder – fine ground (= 2½ g)
- big pinch fine sea salt
- 16 g baking powder (= 4½ tsp)
- 35 g caster sugar (US: granulated sugar/superfine)
- 85 g hard block butter (or DF block alternative) – frozen and grated or chilled and cut into cubes
- 80 g drinking kefir (the runny variety or dairy free alternative)
- 1 large egg (approx. 57g to 60g liquid weight) – chilled
- 1 egg yolk – chilled
Egg Wash and 'Crunch'
- An extra egg and drop of milk for egg wash
- Sprinkle of demerara sugar (optional)
Instructions
- Ahead of time (preferably the day before), mix the sultanas with the liqueur/juice and lemon juice in a bowl. Stir and set aside to hydrate. (The liquid should absorb fully).
- Mix the milk with the lemon juice in a jug/bowl and stir. The mixture will start to look ‘curdled’ within a few minutes. This is now ‘buttermilk’. Place in the fridge to chill.
- Weigh and mix together the dry ingredients (including the sugar) in a large bowl.
- Add the frozen grated butter and gently mix through until evenly distributed with no large lumps. OR add cold, cubed butter and rub into the flour until it has the appearance of coarse sand. (If prone to warm hands, using a pastry cutter may help to keep the ingredients cooler).
- Add the cold kefir and egg + egg yolk to the ‘buttermilk’ and beat with a fork to combine.
- Make a well in the centre of the flour-butter mixture and add the liquid mix and hydrated fruit.
- Using a flat knife, mix and press the ingredients together until they form a sticky dough with no flour pockets.
- Cover and chill the dough for around 30 minutes to allow the flours to hydrate. (This enables the dough to be shaped more easily and helps to retain moisture in the baked scones).
- Pre-heat the oven to 200 C Fan/210 C/410 F.
- Line a large baking tray with baking paper.
- Lay a large piece of baking paper on the work surface and sprinkle lightly with gluten free flour/tapioca starch.
- Prepare the egg wash and set aside.
- After hydration, tip the dough out onto the paper and with flour-dusted hands (and a light sprinkling of flour on top of the dough), gently work the dough into a block (do NOT knead). It should still feel sticky and look a bit ‘shaggy’. Do NOT be tempted to mix in more flour.
- Gently roll or press the dough to a depth of around 4 to 5 cm.
- Use a deep, floured cookie cutter (for large round scones: 3 inches/7 cm in diameter) or a fine-bladed, sharp, floured knife to cut the dough into rounds/squares. If cutting into squares, ensure ALL sides are cut (straight down) for the best rise and flaky scone edges. Arrange the dough-scones on the lined baking tray (with space around each) as you work.
- Bring any remaining dough together (being careful not to over-work) and repeat the cutting process, until all dough has been used (roll and hand-shape the last piece to avoid any wastage).
- Brush the top only of each scone with egg wash to glaze and (if using) sprinkle the tops with demerara sugar.
- Bake immediately for 13 to 17 minutes (depending on size), until well risen 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.
- Best eaten on the day of making. But store leftover scones in an airtight container for 2 to 3 days. If necessary warm up in a microwave/oven/air fryer. OR freeze on the day of making.
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
Gluten Free Sultana Scones shared with
- Fiesta Friday with Angie
- Full Plate Thursday with Miz Helen’s Country Cottage
What can I use instead of the kefir please?
Hi Rosemary. This is covered in the main blog post: “If you can’t obtain drinking kefir, substitute with full-fat, runny yoghurt (live if possible) or switch out the full quantity of milk + kefir for commercial buttermilk, but still add the lemon juice in addition.”
I was so excited to see this recipe and excited to try it and a dismal grey Scottish afternoon while the rest of Britain was basking in the sun was a perfect time to try. Oh my word. So so good. It’s been such a long time but that definitely tasted like scones I remember. I’ve tried a few recipes from different people but you’re right. This is IT ! Worth grating my thumb while grating the frozen butter.
Thank you so much for your lovely feedback Gillian. I am SO pleased that you loved them. I always panic when I first put out a new recipe in case it’s only me who loves something… And then I’m totally relieved when I get lovely comments that confirm the recipe works well. So thank you xx