Gluten-Free Cheese Scones

Fluffy Gluten-Free Cheese Scones (Easy 30-Minute Recipe)

Introduction

These gluten-free cheese scones are my kind of baking magic. Simple. Fast. Ridiculously good. I’ve been tinkering in my kitchen for over five years, chasing big flavor with fewer steps, and this recipe is one of my proudest wins. No fuss. No fancy flours. Just real, comforting scones that actually taste like scones.

I first made these on a rainy afternoon when I wanted something warm with soup. One test batch turned into three because my family kept “just tasting one more.” That’s how I knew this recipe was special. If I can make bakery-style scones on a busy day, you absolutely can too.

Why You’ll Love This Recipe

These scones are crisp on the outside, soft and flaky inside, and packed with cheesy flavor in every bite. They come together in minutes with basic ingredients you probably already have. No chilling, no rolling, no stress. They work for breakfast, brunch, or dinner, and kids love them just as much as adults. Truly, this is everyday baking made joyful.

Ingredients You’ll Need For Gluten-Free Cheese Scones

• 2 cups gluten-free all-purpose flour blend with xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded (or a mix of cheddar + mozzarella)
• ¾ cup milk (dairy or plant milk)
• 1 large egg
• ½ teaspoon mustard powder (optional, but delicious)
• 2 tablespoons chopped chives or scallions (optional)

Equipment Needed

• Large mixing bowl
• Whisk
• Fork or pastry cutter
• Baking sheet
• Parchment paper
• Sharp knife or bench scraper

How Do You Make Gluten-Free Cheese Scones? (Step-by-Step)

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Hot oven = better rise.
2. Whisk the dry ingredients in a large bowl. Mix flour, baking powder, salt, and mustard powder.
3. Cut in the butter. Add the cold butter cubes and rub in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the cheese (and chives). Make sure the cheese is evenly distributed.
5. Whisk wet ingredients. In a small bowl, beat milk and egg together.
6. Bring the dough together. Pour the wet mix into the dry mix. Stir gently until just combined. The dough will be soft and slightly sticky—this is good.
7. Shape, don’t knead. Turn the dough onto parchment and pat it into a 1-inch-thick circle. Don’t overwork it.
8. Cut into 8 wedges. Separate them slightly so they bake evenly.
9. Optional glaze. Brush tops with a bit of extra milk for a shiny finish.
10. Bake 12–15 minutes. They’re done when golden on top and firm around the edges. Let cool 5 minutes before serving.

Common Mistakes to Avoid

1. Warm butter. It makes dense scones. Keep it cold, straight from the fridge.
2. Overmixing the dough. Stir until combined—no kneading, no perfectionism.
3. Flat shaping. Thinner than 1 inch = dry scones. Keep it tall.
4. Cold oven. If your oven isn’t fully preheated, you’ll lose lift.
5. Too much flour on the bench. It toughens gluten-free dough fast. Use just a dusting.
6. Skipping the rest time. Baking for 5 minutes improves the texture.

Serving Suggestions

Serve these warm with butter, cream cheese, or a dollop of tomato chutney. They’re fantastic alongside soup, salad, or a simple omelet. I also love splitting one, toasting it lightly, and topping it with avocado and a squeeze of lemon.

Storage & Reheating Instructions

Store cooled scones in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. For more extended storage, freeze in a zip bag for up to 2 months. Reheat in a 350°F (175°C) oven for 5–8 minutes—never in the microwave, which makes them gummy.

Nutrition Information For Gluten-Free Cheese Scones

Final Thoughts

If you’ve ever been scared of gluten-free baking, this recipe will change your mind. It’s quick, forgiving, and downright crave-worthy. Put the kettle on and bake a batch—you’ll thank yourself.

Frequently Asked Questions