Mary Berry Gluten-Free Scones Recipe

If I’m honest, I didn’t expect much the first time I tried making gluten-free scones. I had guests coming with a gluten intolerance, and I thought, Fine, I’ll swap the flour and hope for the best. Let’s just say… the first batch could’ve been used as hockey pucks. Dry, dense, and utterly joyless.

But I wasn’t giving up. I grew up making scones with my nan on Sunday afternoons—flour dust in the air, butter under my fingernails—and I wasn’t about to let a lack of gluten take that away. After several floury disasters, I finally landed on this version. It’s tender, golden-topped, and—dare I say it—better than the classic. Let me show you how I fixed it.

Why This One Works So Well

The magic really comes down to three things: buttermilk, a soft hand, and the right flour blend.

Most gluten-free scone recipes forget that these flours behave nothing like regular flour. They suck up moisture like a sponge. That’s where the buttermilk saves the day—it adds richness and moisture, keeping the crumb soft without feeling soggy.

And xanthan gum? Non-negotiable if your flour blend doesn’t have it. That’s your structure. Skip it, and your scones will crumble like bad news.

INGREDIENTS + WHY THEY MATTER

• Gluten-free self-raising flour (350g) – Gives lift and structure. I tested with plain GF flour and added baking powder—worked fine, but results were slightly denser.
• Baking powder (1 tsp) – Boosts the rise. I tried leaving it out once (don’t ask why)—flat as a pancake.
• Salt (¼ tsp) – Don’t skip it. Without gluten, flavours need a nudge.
• Salted butter (55g) – Adds richness. Make sure it’s softened, not melted—I used fridge-cold butter once and the dough wouldn’t come together.
• Sugar (50g) – Just enough for balance; these aren’t meant to be sweet-sweet.
• Eggs (2 extra-large) – Bind everything and give a lovely golden hue.
• Buttermilk (180ml) – Moisture and tenderness in one. I’ve tested with regular milk + lemon juice and it does work, just slightly less tang.
• Xanthan gum (1 tsp) – Only if your flour doesn’t include it. Crucial for structure.
• Milk (for brushing) – Helps the tops brown beautifully.

Ingredient Swaps That Hold Up

• Egg-free? Yes—I’ve tested with 2 tbsp ground flaxseed + 6 tbsp water. Texture slightly less rich, but still holds.
• Dairy-free? Use plant butter + oat milk with a splash of lemon juice. Scones were a bit paler, but still tasty.
• Add-ins: A handful of chopped dates or dried cherries works well. Just dust them in flour first or they’ll sink.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dough cracked in oven	Too dry or overworked	Add a splash more buttermilk + mix gently
Scones too dense	Overmixed or wrong flour blend	Use light hands + good GF flour
Tops didn’t brown	Skipped the milk brush	Always brush with milk before baking

How To Make Mary Berry’s Gluten-Free Scones

1. Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
2. Mix dry ingredients – In a large bowl, combine flour, baking powder, salt, sugar, and xanthan gum (if using).
3. Rub in butter – Use your fingertips to gently rub the butter into the flour until it resembles breadcrumbs.
4. Add wet ingredients – Beat eggs and mix with buttermilk. Pour into dry mix gradually, stirring gently until a soft dough forms. If it’s crumbly, add another tablespoon or two of buttermilk.
5. Shape dough – Lightly flour your work surface (I use more GF flour here). Pat the dough to ¾ inch thick. Cut out rounds with a 2-inch cutter. Don’t twist the cutter—it ruins the rise.
6. Bake – Place on tray, brush tops with milk, and bake for 12–15 minutes. They should be golden on top and sound hollow underneath.
7. Cool on a wire rack or serve warm.

Tips From My Kitchen

• I use a metal cutter for sharper edges—plastic ones tend to squash the rise.
• Chilling the dough for 10 minutes before baking helped them hold shape better.
• My fan oven runs hot, so I bake at 210°C and check at 11 minutes.
• I wrap the warm scones in a clean tea towel straight from the oven—they stay softer.

Storage + Serving

• Room temp: Keep in an airtight tin for 2 days. Warm gently before serving.
• Freezer: Freeze in a sealed bag for up to 3 months. Reheat from frozen at 180°C (350°F) for 10 minutes.
• Serve with: Classic clotted cream and jam, or a smear of lemon curd if you’re feeling fancy.

FAQs

Q: Can I skip the xanthan gum?
A: Only if your flour mix already contains it—check the label. Without it, the scones may fall apart.

Q: Why is my dough so sticky?
A: GF flours vary. Add a bit more flour, a tablespoon at a time, but don’t overdo it or they’ll be dry.

Q: Can I use dairy-free milk instead of buttermilk?
A: Yes—oat milk + 1 tsp lemon juice is my go-to. Almond milk works too.

Q: Can I make the dough ahead of time?
A: You can prep and chill it for a few hours. I wouldn’t leave it overnight—it dries out.

Try More Recipes:

• Mary Berry Buttermilk Scones
• Mary Berry Fruit Scones
• Mary Berry Very Best Scones