Easy Gluten-Free Scones Recipe (Dairy Free Option)
This easy gluten-free scones recipe with orange and cranberries is the perfect cozy treat. They are flaky, slightly sweet, and delicious with a cup of coffee. Easily made dairy free!
TABLE OF CONTENTS
What Makes This Recipe Great
A flaky scone with a cup of morning coffee is one of the best combos in life, if you ask me! Add in some orange glaze and tart cranberries, and you have the most heavenly holiday treat. This Easy Gluten-Free Scones Recipe with Orange & Cranberries tastes just like bakery-style scones. Traditional scones are made with flour and butter. For this gluten free version, we use a measure for measure flour. They taste just like the real thing. Also, these scones can easily be made dairy free, and they are very customizable. Not a fan of orange and cranberry? See the blog post below for different flavor options!
Recipe Highlights
- Gluten free with dairy free option
- Taste like bakery-style scones
- Easy to make
- Fool proof recipe
- Gluten-free baking has never been easier
- Perfect for holiday breakfast or dessert
- Freezer-friendly
- Fun recipe for the whole family
Ingredient Notes for Gluten-Free Scones
Gluten Free Flour: I like to use King Arthur Measure for Measure Gluten Free flour for baked goods. They always turn out well when I use this gluten-free flour blend.
Granulated sugar: We use this in the recipe and also on top to give the outside of the scones a little crunch!
Gluten free baking powder: If you have Celiac, make sure to look for a gluten free brand of baking powder.
Salted butter: Vegan butter like Miyokos or Kite Hill can be used for this recipe if you need to be dairy free.
Whole milk: Use unsweetened almond milk or full-fat coconut milk for dairy free
Eggs: We use one in the dough, and one for an eggwash on the outside of the scones prior to baking them.
How To Make This Easy Gluten-Free Scones Recipe
- Preheat oven to 400.
- Add the gluten free flour, sugar, baking powder, and orange zest together in a large bowl and mix.
- Grate the frozen butter using a box grater. Add the grated butter to the dry ingredients mixture and combine using 2 forks or a pastry cutter. You can also use your fingers. The butter mixture should be crumbly and the butter should be pea-sized.
- Add the almond milk and lemon juice to a separate bowl and whisk. This is your “buttermilk”. Add one of the eggs and the vanilla extract and continue to whisk until smooth.
- Add the wet ingredients to the butter/flour mixture and add the cranberries. Mix until just combined – do not overmix!
- Transfer the mixture to a lightly floured surface like a counter or cutting board. Add a little gluten free flour to your hands so it doesn’t stick, then work the dough into a ball. If it’s too dry, add 1 tbsp almond milk at a time until desired consistency is reached. Press it down into an 8-inch disc shape. Refrigerating the scone dough prior to baking isn’t necessary, but you can place it in the fridge to chill overnight, if preferred. Cut the dough into 8 triangle wedges using a sharp knife.
- Place the scones 2 inches apart on a parchment-lined baking sheet. Use a fork to beat the remaining egg, then brush some of the egg wash over each scone. Sprinkle each one with some of the granulated sugar.
- Bake in a hot oven for 20-24 minutes or until the edges look crispy and the top is golden brown. Remove from the oven and let them cool for 30 minutes.
- Finally, whisk the powdered sugar and orange juice together to create the glaze. Drizzle it over the tops of the scones. It will harden as it sits. Enjoy!
Mix-ins & Substitutions:
Mix-ins: If you don’t want to make orange cranberry scones, feel free to omit the orange zest, orange juice, and cranberries. Additionally, 1 cup of fresh blueberries, sliced strawberries, or chocolate chips can be used instead of cranberries. Lemon zest can be used instead of orange zest to make lemon blueberries scones. To make the glaze, use unsweetened almond milk or lemon juice instead of the orange juice.
Dairy-Free Option: Use dairy free butter and non-dairy milk of choice instead of the butter and whole milk.
Mary’s Tips & Tricks
Pastry cutter: This tool isn’t totally necessary for this gluten-free scones recipe, but it certainly helps. If you don’t have a pastry cutter, you can use a fork.
Cold butter: Always use frozen or very cold butter (grated) for best results. If you use regular refrigerated or room temperature butter, you will have a sticky mess.
Shaping the dough: You do not need a rolling pin for these gluten free scones. Simply use your hands to shape the dough into a disc. It’s important not to over-mix the dough or knead it too much, or your scones may be tough.
Storage: Store leftover scones on the counter in an airtight container for up to 3 days.
Freezing: To freeze scones, add to a freezer bag after baking and cooling. Freeze for up to 2 months.
Recipe FAQ’s
If you let the dough get too warm or overmix it, the scones can end up being flat and not flaky.
Yes – egg helps to bind the ingredients together! Some scone recipes are brushed with milk prior to baking. In this recipe, I used an egg wash. I prefer this, as it helps the scones get browned and crispy on the outside.
Yes – I would recommend replacing the sugar with 1/2 cup shredded cheddar and omitting the orange zest, cranberries, and glaze. Adding chives would be amazing, as well.
More Gluten Free Dairy Free Dessert Recipes
Easy Gluten-Free Scones Recipe (Dairy Free Option)
Ingredients
- 2 cups King Arthur Baking Measure for Measure flour, You can use other brands of gluten free flour, but I've found that this one works best!
- â…“ cup granulated sugar , + 1 tbsp for dusting
- 2 tsp gluten free baking powder
- 1 tbsp orange zest, zest from about 1 orange
- ½ cup salted butter, frozen or very cold
- ½ cup whole milk, sub unsweetened almond milk or coconut milk for dairy free
- 1 tsp lemon juice
- 2 eggs, divided
- 1 tsp vanilla extract
- 1 cup cranberries, frozen or fresh
Orange Glaze
- 1 cup organic powdered sugar
- 2.5 tbsp fresh orange juice
Equipment
Instructions
- Preheat oven to 400.
- Add the gluten free flour, sugar, baking powder, and orange zest together in a bowl and mix.
- Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and combine using 2 forks or a pastry cutter. You can also use your fingers. It should be crumbly and the butter should be pea-sized.
- Add the almond milk and lemon juice to a separate bowl and whisk. This is your "buttermilk". Add one of the eggs and the vanilla and continue to whisk until smooth.
- Add the wet ingredients to the butter/flour mixture and add the cranberries. Mix until just combined – do not overmix!
- Transfer the mixture to a lightly floured countertop or cutting board. Add a little gluten free flour to your hands so it doesn’t stick, then work the dough into a ball. If it's too dry, add 1 tbsp almond milk at a time until desired consistency is reached. Press it down into an 8-inch disc shape. Refrigerating the dough prior to baking isn't necessary, but you can place it in the fridge wrapped in plastic wrap to chill overnight, if preferred. When ready to bake, cut into 8 triangle wedges.
- Place the scones 2 inches apart on a large baking sheet lined with parchment paper. Use a fork to beat the remaining egg, then brush some of the egg wash over each scone. Sprinkle each one with some of the granulated sugar.Â
- Bake for 20-24 minutes or until the edges look crispy and the top is golden brown. Remove from the oven and let them cool for 30 minutes.Â
- Whisk the powdered sugar and orange juice together to create the glaze. Drizzle it over the tops of the scones. It will harden as it sits. Enjoy!
4 Comments on “Easy Gluten-Free Scones Recipe (Dairy Free Option)”
I am so excited when I find a recipe I  can modify to accommodate my family’s food intolerances!Â
Used almond milk and earth balance. Used Bibs Red Mill egg replacer in the dough (not on top). Used blood orange zest (that’s all I had!). Added 1/8 tsp almond extract. Had to add back in some GF flour because I need to get used to how much liquid I needed to use since I was using an egg replacer and not a real egg. They held together beautifully!
The whole family, including the gluten-and-dairy-loving husband approved!
Thank you! Â
So glad you made them work for you, Marta!
This is the best GF scone we have ever made. Light, flavorful and just delicious!
Thank you Cathy! I am so happy to hear it!