Gluten-Free Honey Scones Recipe -
Gluten-Free Honey Scones Recipe
  • READY IN 35 mins

Gluten-Free Honey Scones

Recipe by  

"This is a perfect gluten-free and not-too-sweet honey biscuit for strawberry shortcake or even sausage gravy as a breakfast treat. Thinking about how to thicken gravy? We use brown rice flour, works quite well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.
  3. Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.
  4. Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.
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  • Cook's Notes:
  • For variance in flavors, add some lemon or orange zest, a splash of lemon juice, or any dried fruits, raisins, currants, cranberries.
  • You can also add chopped walnuts, almonds, hazelnuts. mini chocolate chips, a splash of vanilla, or a pinch of nutmeg or cinnamon.
  • Many scone mix calls for chilled butter or even frozen butter grated on a cheese grater. I did not find this necessary for light and perfect scones; I used softened or room temperature butter.

Reviews More Reviews

Sep 12, 2014

These turned out great! I didn't have any coconut flour or xantham gum, but I decided to try out the recipe anyway. The scones turned out slightly crunchy on the outside and nice and fluffy on the inside. I will definitely make these again!

Dec 14, 2014

Great recipe. I followed the advice of another reviewer and did not add the coconut flour or the xanthan gum. I used greek yogurt, added a tablespoon of pure maple syrup and a cup of chocolate chips. The crust was crispy and the inside was perfectly moist. I will definitely make these again using the base for either sweet or savory scones.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

gem bee
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