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Pie Cottage Scones-with Gluten Free Flour

A gluten-free adaption of scones I've been making my family for decades.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Gluten Free
Servings: 8 scones
Author: Kate McDermott-Art of the Pie


  • 2 3/4 cups gluten-free flour mix
  • 1/4 cup sugar
  • pinch of baking soda less than 1/8 teaspoon
  • pinch of salt less than 1/8 teaspoon
  • 1 1/2 tablespoons baking powder
  • 1 egg
  • 4 tablespoons melted butter
  • 1/2 cup sour cream or yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup cream or milk


  • Preheat oven to 425F.
  • In a large bowl mix gluten-free flour mix, sugar, baking soda, salt, and baking powder together.
  • Make a slight well on top of the dry mix, crack the egg on top and lightly beat the egg with a fork.
  • Add melted butter, sour cream or yogurt, vanilla, milk, and mix everything together with a fork.
  • Turn onto a lightly floured piece of plastic wrap and form into a round disc that is about 1 1/2 inches thick and about 7 inches in diameter.
  • Paint some milk on top with a brush and sprinkle on some sugar.
  • Cut the round disc into 8 pieces.
  • Bake on a parchment covered baking sheet for 18-20 minutes. They should look golden brown on top and the kitchen will smell really good.
  • Serve with jam and butter.


I've made these using almond milk, too.
To make with all purpose gluten-full flour, use just 2 cups.