Gluten-Free Scones

If you’re looking for the easiest 3-ingredient gluten-free scone recipe, these are for you. I genuinely couldn’t believe how simple they were to make, using just gluten-free self-raising flour, lemonade, and cream. I’ve seen so many recipes using lemonade, but I was really not sure if it would work for gluten-free.

For this recipe, I’ve used the Coles I’m Free From Self-Raising Flour. Gluten-free flours can vary a lot from brand to brand, so I always like to share exactly what I used to get that soft, fluffy texture. I wouldn’t say the scones rose a huge amount with this flour, but they did get a slight lift and still came out really soft on the inside rather than dense or crumbly. For the lemonade, I used Kirk’s Lemonade.

These three-ingredient gluten-free lemonade scones would be perfect if you had a last-minute visitor popping over, as they are so easy and quick.

One of the best parts about this recipe is how low-effort it is. No rubbing butter into flour, no complicated steps, just mix, shape, and bake. If you’ve struggled to find gluten-free scones that are soft and not dense, this recipe is a game-changer.

Once the dough has just come together, gently roll it out to about 1cm thick, being careful not to overwork it. Then fold it over onto itself before rolling it out again. This helps create light layers through the dough, giving you a softer, fluffier scone.

Serve them warm with whipped cream and raspberry jam for the ultimate treat. These easy 3-ingredient gluten-free scones are perfect for afternoon tea, weekend baking, or whenever you want something quick, soft, and homemade.

Gluten-Free Scones

Recipe by Celia Gercovich

5.0 from 1 vote

Course: General, Snacks, DessertDifficulty: Easy

Servings

Adjust servings

+

–

7

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• Gluten-Free Scones

• 2 Cup 2 Gluten Free Self Raising Flour

• 1/2 Cup 1/2 Lemonade

• 1/2 Cup 1/2 Cream

• Milk for brushing

• Topping

• 1 Cup 1 Cream

• 1 Tbs 1 Icing Sugar

• 1 Tsp 1 Vanilla Paste/Essence

• Raspberry Jam

Directions

• Preheat your oven to 170°C and line a baking tray with baking paper.
• In a bowl, gently combine the gluten-free flour, lemonade, and cream.
• Turn the dough out onto a lightly floured surface. Gently knead until it comes together into a soft dough.
• Roll the dough out to approximately 1cm thick. Fold it over onto itself.
• Using a cookie cutter, cut out your scones and place them onto the prepared tray.
• Brush the tops lightly with milk.
• Bake for 12–15 minutes, or until lightly golden. Allow to cool slightly.
• To make the whipped cream, beat the cream, icing sugar, and vanilla until soft peaks form.
• Serve the scones warm with whipped cream and raspberry jam.

Recipe Video