Gluten-Free Fruit Scones

There’s nothing quite as comforting as a warm scone fresh out of the oven, especially when it’s packed with juicy fruit. These gluten-free fruit scones are a perfect choice for breakfast, brunch, or afternoon tea. They’re light, tender, slightly sweet, and full of fruity flavor — everything you’d expect from a classic British-style scone but completely gluten-free.

If you’ve been missing scones since going gluten-free, this recipe will bring them back to your table. With the right gluten-free flour blend and just a few simple steps, you can create scones that are flaky, soft, and bursting with flavor.

Why You’ll Love These Scones

Gluten-Free & Fluffy: Carefully chosen flour blend and baking powder make them light and tender.
Fruit-Filled: Add dried fruit (like raisins, currants, cranberries, or chopped apricots) or even fresh blueberries for a juicy twist.
Quick & Easy: You’ll have warm, freshly baked scones in under 30 minutes.
Perfect for Any Occasion: Whether for a weekend breakfast, afternoon tea, or a special brunch spread, these scones fit right in.

Ingredients

Gluten-Free All-Purpose Flour – A blend with xanthan gum gives structure and prevents crumbly scones.
Baking Powder – The leavening agent that gives scones their signature rise.
Butter – Cold butter is crucial for flaky layers.
Sugar – Adds a touch of sweetness without overpowering the fruit.
Egg & Milk – Help bind the dough and create a rich flavor.
Fruit – Use dried fruit like raisins, sultanas, or dried cranberries for a classic taste, or try chopped dried apricots for a twist.

Step-by-Step Instructions

Prepare the Oven: Preheat to 200°C (400°F). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, sugar, and a pinch of salt.
Cut in Butter: Add cold, cubed butter. Rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
Add Fruit: Stir in dried fruit evenly.
Mix Wet Ingredients: In a separate bowl, whisk egg and milk together. Pour into the flour mixture and gently stir until a soft dough forms.
Shape the Dough: Transfer to a lightly floured surface. Gently pat into a round about 1-inch thick.
Cut Scones: Use a round cutter to cut out scones. Place them onto the prepared baking sheet.
Bake: Brush the tops with a little milk or beaten egg for a golden color. Bake for 12–15 minutes until puffed up and lightly golden.
Cool & Serve: Cool slightly on a wire rack. Serve warm with butter, clotted cream, and jam.

Tips & Tricks

Chill the Dough: If your kitchen is warm, chill the dough for 10 minutes before cutting. This keeps the butter cold and ensures flaky layers.
Fruit Options: Dried cranberries, raisins, currants, or chopped dried cherries all work beautifully.
Sweetness Adjustment: If you’re using very sweet dried fruit, you can reduce the sugar slightly.
For Extra Softness: Swap half of the milk for heavy cream for a richer texture.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days. Reheat in a warm oven before serving.
Freezing: Freeze unbaked scones on a tray, then store in a bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the baking time.
Dairy-Free Option: Use vegan butter and plant-based milk (like almond or oat milk).