British scones: gluten-free from The Elements of Baking: Making any Recipe Gluten-free, Dairy-free, Egg-free or Vegan (page 212) by Katarina Cermelj

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute granulated sugar for caster sugar. See recipe for variations.

  • Bessp on January 27, 2026

    This is a very good gluten free biscuit/ scone recipe. They had pretty good rise, nice texture, and a very subtle sweetness. They could be slightly softer/fluffier, but for a gluten free option they were really delicious.

  • FJT on November 11, 2024

    Came together nicely and produced very light, airy scones. Next time i will be doubling the recipe as these didn’t last long. I made these again recently and used buttermilk instead of milk. I needed to add more by weight than stated in the recipe for milk, but I just continued adding until the texture seemed right. Would probably do this again in future as I thought it really improved the texture of the scones and made them seem more like 'normal' scones.

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