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Gluten-free fruit scones recipe

Gluten-free fruit scones recipe

12 ratings

These gluten-free fruit scones are studded with sweet sultanas. Topped with a sprinkle of demerara sugar and serve with a generous spoonful of jam and clotted cream. These scones are the perfect mid-afternoon treat. See method

  • Makes 9
  • 10 mins to prepare and 15 mins to cook
  • 292 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 400g gluten-free self-raising flour plus extra for dusting
  • 75g unsalted butter, diced
  • 3 tbsp demerara sugar
  • 100g sultanas
  • 1 large egg
  • 175ml milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    5g 25%
  • Sugars

    14g 15%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 49.9g Protein 4.1g Fibre 0.4g


1. Preheat the oven to gas 7, 220°C, fan 200° C, and line a baking sheet with nonstick baking paper.

2. Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter until incorporated. Stir through 2 tbsp sugar and the sultanas.

3. Beat the egg in a jug and whisk in the milk. Make a well in the centre of the flour mix and add enough of the milk mixture to make a dough. Set the remaining milk mixture aside.

4. Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick, then stamp out rounds with a 7cm cutter. Transfer to the prepared tray; repeat to make 9 scones.

5. Brush the tops with the remaining milk mixture and sprinkle with the remaining demerara sugar. Bake for 14-16 mins, or until golden. Transfer to a wire rack to cool a little before serving. The scones are best eaten the day they are made, but will keep for up to 3 days in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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