Gluten Free Breakfast Scones Recipe – Gluten Free Cooking School (2024)

I am not a morning person! In fact, I’ve been known to hit the snooze button for a good 45 minutes in the morning, until my poor fiancé is ready to throw the alarm clock (or me) out the window. If I could, I’d sleep in until the sun was high in the sky each day…however, as a teacher, staying in bed until 10:00 am is definitely not in the cards.

So, each day I continue to drag myself out of bed, all the while listening to my body scream, “No! No! No! It’s still dark outside!”

Gluten Free Breakfast Scones Recipe – Gluten Free Cooking School (1)

Needless to say, I need a quick breakfast in the morning. Definitely can’t think of skipping it, because if I haven’t bit into breakfast, I’m liable to bite your head off. These scones fit the bill perfectly- throw one in the microwave to warm it up, let the top get a little crispy in the toaster oven, and there you have it, a delicious, healthy breakfast that can be eaten in just a few minutes flat before rushing out the door.

I was diagnosed with celiac in 1991. I had just turned 13 years old, and was falling further and further below the growth curve (to this day, most of my students who are in the fourth grade or higher are taller than me). A series of torturous, trial-and-error hospital visits finally led us to celiac sprue (though I was really fortunate, and it was only seven months from the first test to the diagnosis). Let me tell you, the few gluten-free food items that were available at the time, well—to call them terrible might be too much of a compliment. Pasta noodles that looked, felt, and tasted like tapeworms…products that resembled not so much crackers as pieces of styrofoam…“pancakes” that hadn’t earned the right to be called by that name…

To be honest, I can’t remember what I ate for breakfast for much of junior high and high school. I think I skipped it most days. Fortunately, as I headed towards high school graduation, my mom and I started to wander into the world of gluten-free baking, and we discovered this scone recipe. The original recipe came from a booklet published by the Gluten-Free Pantry, and called for a significant amount of their French Bread and Pizza Mix. Over the years, I’ve taken out most to all of the GFP mix (sorry, guys—I love your products, but they’re not exactly easy on the pocketbook, you know?) and replaced it with mostly whole-grain flours, resulting in a healthier, more filling scone.

When I went off to college, 1500 miles from home, my mom baked a batch of these scones every weekend, and every Monday, my dad shipped them by 2-day air to ensure that they’d arrive in Boston, still fresh and delicious. Now that’s love.

Gluten Free Breakfast Scones Recipe – Gluten Free Cooking School (2)


adapted from a Gluten-Free Pantry recipe

  • 1/3 cup toasted nuts
  • 1 to 1½ cups dried fruit (whatever kinds you like- let your imagination run wild!)
  • 1/3 cup dried currants (this doesn’t count towards your 1 to 1½ cups above)
  • ½ cup Perky’s Nutty Rice CerealGluten Free Breakfast Scones Recipe – Gluten Free Cooking School (3)
  • 1 tbsp. grated citrus zest (lemon, orange, or lime)
  • 1½ cups brown rice flour
  • ½ cup sorghum flour
  • ¾ cup Gluten-Free Pantry French Bread and Pizza Mix OR ¾ cup Bette Hagman’s Gluten-Free Mix* plus 1 tsp. xanthan gumGluten Free Breakfast Scones Recipe – Gluten Free Cooking School (4)
  • 1 tbsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. ground ginger
  • 1/3 cup brown sugar
  • 4 tbsp. butter
  • ½ cups yogurt (if your yogurt isn’t flavored, add 1 tsp. vanilla extract or other flavoring)
  • 3 egg whites
  • 3 tbsp. citrus juice (lemon, orange, or lime)
  • 1½ tbsp. vegetable oil

*Bette Hagman’s Gluten Free Mix Recipe is available in her booksGluten Free Breakfast Scones Recipe – Gluten Free Cooking School (5), but you can probably find it online as well.

Gluten Free Breakfast Scones Recipe – Gluten Free Cooking School (6)

  1. Chop nuts and any larger pieces of dried fruit, such as apricots or plums.
  2. Mix nuts, dried fruit (including currants), Perky’s, and fruit zest.
  3. In a separate bowl, sift together your flours, baking powder, baking soda, and ginger. Add brown sugar. Mix, breaking up any clumps of brown sugar.
  4. Cut in butter, with either a pastry blender or food processor.
  5. ÂIn a third bowl, whisk together the yogurt, egg whites, citrus juice, and oil.
  6. Add it to the flour mixture and stir to blend. Stir in the fruit/nut mixture.
  7. Spoon the batter onto a well-greased baking sheet. You can make your scones as big or as little as you’d like.
  8. Bake in a preheated 400º oven for 18-20 minutes, rotating 180º halfway through baking. Scones are done when the tops are golden brown.
  9. Cool on the baking sheet for several minutes, then remove to a cooling rack.

Gluten Free Breakfast Scones Recipe – Gluten Free Cooking School (7)


  1. Use finely-grated fruit zest- the flavor distributes itself better.
  2. Just a reminder for anyone who might be new to GF baking- the GFP French Bread and Pizza mix contains guar gum, so it already has its stretch factor. Bette Hagman’s flour blend doesn’t contain anything but flour, so you need to add xanthan gum. The scones taste funny and are more crumbly without it.
  3. If you’d like to cut back the amount of sugar in the recipe, don’t pack the brown sugar- just spoon it into the measuring cup as you would for white sugar.
  4. Use a good brand of yogurt- it makes a huge difference! My favorite is the maple flavored cream top yogurt from Brown Cow- the scones come out creamy and delicious. But a close second places goes to any yogurt from Cascade Fresh, simply because they care enough to mark their yogurt packaging with those two magic words- “gluten free.”
  5. Your scones will spread more or less depending on the thickness of your yogurt. The scones pictured stayed in such nice little mounds that I truly worried I had done something wrong, because my scones usually spread into each other during baking. I think they didn’t spread this time because I used Cascade Fresh yogurt, which is significantly thicker than most yogurts you buy. Oh, and I may have gone a little bit overboard with the dried fruit.
  6. You can also throw other ingredients in- I’ve mashed up bananas and put them in, and when we had some pumpkin left over at Thanksgiving, we made pumpkin-cranberry scones. Delicious! Just decrease your yogurt slightly when you add another wet ingredient.
  7. These scones freeze well, but eat them within 2 weeks for the best flavor.

Note: This post was contributed by our guest author, Kristina Kofski.

Gluten Free Breakfast Scones Recipe – Gluten Free Cooking School (2024)


What is the trick to baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What type of flour is best for making scones? ›

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below).

What is the Raising Agent for gluten free baking? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

What is the closest gluten free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Can I just replace flour with gluten free flour? ›

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

What does pectin do in gluten-free flour? ›

Add fruit pectin to gluten-free bread recipes: Traditionally used in making fruit jams and jellies, adding 1 teaspoon pectin to a gluten-free bread batter will help keep the finished bread moist.

What thicken is gluten-free? ›

White Rice Flour: An all-purpose flour for breading and thickening. Sweet Rice Flour (Mochiko): Thickens gravy and sauces, and is used to make noodles. Tapioca Flour (Tapioca Starch): Use it to thicken sauces, as you would starch. Xanthan Gum: Include in gluten-free flour mix to help your baked goods stick together.

Why is gluten-free baking so dense? ›

Another reason is that gluten-free flours may absorb more moisture than wheat flour, which can lead to a denser, tougher texture. Additionally, some gluten-free flours may not be as elastic as wheat flour, which can make it more difficult to stretch or roll out the dough.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What is a substitute for self-raising flour in scones? ›

If you don't have self-raising flour, then sub with plain flour and extra baking powder.

What do eggs do in gluten-free baking? ›

The most common binder in gluten-free baking is eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product.

What is a good gluten-free binder? ›

The three most commonly used binders in gluten free recipes are xanthan gum, guar gum and psyllium husk. You don't need to understand the science of these ingredients to use them but a little bit of knowledge will help you when making decisions in the kitchen and lead to the excellent results you want.

What is a good gluten-free thickening agent? ›

Arrowroot starch works in these sorts of dishes, too. Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

Is it harder to bake with gluten free flour? ›

Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure.

Do you have to bake longer with gluten free flour? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

How do I substitute gluten free flour for all purpose? ›

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

Does gluten free flour affect baking time? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

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