Gluten-Free Scones

8 scones
20 min prep time
1 hr 15 min total time

Tender, buttery scones made with almond, oat and sweet rice flours that are undetectably gluten-free. Serve these beauties with extra butter, crème fraîche, honey and/or jam for a dreamy breakfast, brunch or teatime treat.


2/3 cup (110 grams) sweet white rice flour

2/3 cup (75 grams) blanched almond flour

2/3 cup (69 grams) gluten-free oat flour

3 tablespoons (22 grams) tapioca flour

1/4 cup sugar, more as needed

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

6 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat cut into 1/8-inch slices

6 tablespoons whipping cream, more as needed

1 large egg

1 teaspoon gluten-free vanilla extract

Vermont Creamery Crème Fraîche

Butter, honey and/or jam


  • STEP 1

    Combine sweet rice, almond, oat and tapioca flours, 1/4 cup sugar, baking powder and salt in large bowl. Add butter; blend with pastry cutter or your fingertips until butter is broken down to size of small peas. Refrigerate 10 minutes on until butter is cool again.

  • STEP 2

    Whisk together 6 tablespoons cream, egg and vanilla in measuring glass. Refrigerate until needed.

  • STEP 3

    Remove flour mixture from refrigerator. Gradually add cream mixture, stirring with flexible silicone spatula, until dough holds together when you give it a squeeze. If dough is too dry, add a few drops of cream directly to floury bits.

  • STEP 4

    Gently press dough together with your hands to shape into rough ball. Place on piece of beeswax wrap or plastic wrap; shape dough into 6x1 1/4" disk. Wrap and chill 30 minutes or up to overnight until firm.

  • STEP 5

    When ready to bake, move oven rack to top position. Heat oven to 425ºF. Stack rimmed baking sheet atop second rimmed baking sheet; line with parchment paper. (This will prevent bottoms of scones from overbrowning.)

  • STEP 6

    Remove dough from refrigerator. Unwrap; place on cutting board dusted lightly with oat flour. Brush dough with a little cream; sprinkle lightly with additional sugar. Use large, sharp chef’s knife to cut dough into 8 wedges. Place wedges onto prepared baking sheet, spaced well apart.

  • STEP 7

    Bake 20-30 minutes or until scones are golden on top and cooked through, rotating pan after 15 minutes. Remove from oven; transfer scones to wire rack. Let cool 10-20 minutes or until warm. Serve warm or at room temperature.