Total Time
Prep 10 mins
Cook 10 mins

I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food.

Ingredients Nutrition


  1. Preheat the oven to 250°C/475°F/Gas 9.
  2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
  3. Lightly whisk the eggs and natural yoghurt together.
  4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
  5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
  6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
  7. Serve split in half with butter and jam.
Most Helpful

Thank you! I am just delving into to the GF world and this recipe has been great! Also big thanks to the last post for the measurement conversions - I get out my scale everytime and everytime am too thoughtless to check conversions. I have done Orange Cranberry and Fresh Raspberry and Blueberry with success - freeze fresh fruit before incorporating. This recipe is making a lot of GF people happy at my farmer's market!

Janecooksswell August 01, 2013

I often make this recipe, using Doves Farm Gluten Free flour. It is the most authentic recipe I have come across. They don't stay 'fresh' for more than 24 hours, but that is never a problem at my house!

kukuriku July 10, 2011

These turned out really well! I used "What can I use instead" Girl's conversion amounts to cups. I used finely ground white rice flour, guar gum instead of xanthan gum because of a corn allergy, sea salt, white sugar, salted butter, yellow raisins, and even egg replacer using rice milk as the liquid. For the yogurt I used 2% and did not try the egg wash. Yes I did use tapioca flour I was just defining the exact ingredients I used. A mishap was the rice flour coating the baking sheet burned so next time I will dip the bottoms of the scones in white rice flour and put them on a ungreased baking sheet with no additional flour. DD (toddler) and I had these with butter and cream cheese but it would be better with butter and jam for next time insha Allah.

UmmBinat February 13, 2010