These Mary Berry gluten-free scones are light, fluffy, and just as delicious as classic scones. Using a good gluten-free flour blend helps keep the texture soft. Serve them warm with butter, jam, or clotted cream!
Ingredients Needed
- 2¾ cups (350g) gluten-free self-raising flour (or plain gluten-free flour + 2 tsp baking powder)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (55g) salted butter, softened
- ¼ cup (50g) sugar
- 2 extra-large eggs, beaten
- ¾ cup (180ml) buttermilk (or regular milk + 1 teaspoon lemon juice)
- 1 teaspoon xanthan gum (if your flour blend doesn’t have it)
- A little milk, for brushing
How To Make Gluten-Free Scones
- Preheat the Oven: Set the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
- Mix the Dry Ingredients: In a large bowl, stir together the flour, baking powder, salt, sugar, and xanthan gum (if using).
- Add the Butter: Rub the softened butter into the flour using your fingertips until it looks like fine crumbs.
- Make the Dough: In a small bowl, beat the eggs and mix them with the buttermilk. Slowly pour this into the dry ingredients and stir until a soft dough forms. If the dough feels dry, add a little more buttermilk.
- Shape the Scones: Lightly flour a surface and place the dough on it. Gently press it down to about ¾ inch thick. Use a 2-inch cutter to cut out scones. Gather the leftover dough, press it together, and cut out more scones.
- Bake: Place the scones on the baking sheet. Brush the tops with a little milk. Bake for 12–15 minutes until golden brown. Let them cool on a wire rack.
- Serve: Enjoy warm with butter, jam, or clotted cream.

Recipe Tips
- Use a good gluten-free flour mix for the best results.
- Don’t overwork the dough, or the scones may be dense.
- Wrap warm scones in a tea towel to keep them soft.
How To Store These Scones
At Room Temperature: Store in an airtight container for up to 2 days. Warm in a 350°F oven for 5 minutes before serving.
In the Freezer: Freeze in an airtight bag for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 10 minutes.
Nutrition Facts (Per Scone)
- Calories: 170
- Carbs: 27g
- Protein: 4g
- Fat: 5g
- Sugar: 5g
- Fiber: 1g
- Sodium: 180mg
Try More Recipes:
Mary Berry Gluten-Free Scones Recipe
Course: AppetizersCuisine: UK12
Scones15
minutes15
minutes170
kcalThese Mary Berry gluten-free scones are light, fluffy, and just as delicious as classic scones. Using a good gluten-free flour blend helps keep the texture soft. Serve them warm with butter, jam, or clotted cream!
Ingredients
2¾ cups (350g) gluten-free self-raising flour (or plain gluten-free flour + 2 tsp baking powder)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup (55g) salted butter, softened
¼ cup (50g) sugar
2 extra-large eggs, beaten
¾ cup (180ml) buttermilk (or regular milk + 1 teaspoon lemon juice)
1 teaspoon xanthan gum (if your flour blend doesn’t have it)
A little milk, for brushing
Directions
- Preheat the Oven: Set the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
- Mix the Dry Ingredients: In a large bowl, stir together the flour, baking powder, salt, sugar, and xanthan gum (if using).
- Add the Butter: Rub the softened butter into the flour using your fingertips until it looks like fine crumbs.
- Make the Dough: In a small bowl, beat the eggs and mix them with the buttermilk. Slowly pour this into the dry ingredients and stir until a soft dough forms. If the dough feels dry, add a little more buttermilk.
- Shape the Scones: Lightly flour a surface and place the dough on it. Gently press it down to about ¾ inch thick. Use a 2-inch cutter to cut out scones. Gather the leftover dough, press it together, and cut out more scones.
- Bake: Place the scones on the baking sheet. Brush the tops with a little milk. Bake for 12–15 minutes until golden brown. Let them cool on a wire rack.
- Serve: Enjoy warm with butter, jam, or clotted cream.