Gluten-Free Buttery Tea Scones

These gluten-free buttery tea scones are tender, flaky, and perfect for your next tea party. Easy recipe with endless flavor variations!

You know what makes a lazy Sunday feel instantly special? Fresh scones warm from the oven, a pot of tea steeping on the counter, and nowhere urgent to be. I discovered this gluten-free buttery tea scones recipe during my daughter’s “fancy tea party” phase, and honestly, it’s become my go-to for everything from Mother’s Day brunch to weeknight treats when we all need a little something sweet.

The thing about gluten-free tea party food is that it doesn’t have to be complicated or require specialty ingredients you’ll never use again. These gluten-free buttery tea scones come together with pantry staples and taste like the tender, flaky treats you remember from bakeries—no one will guess they’re gluten-free.

Whether you’re planning a full gluten-free afternoon tea or just want something delicious with your morning coffee, this recipe delivers every single time. They’re buttery, lightly sweet, and endlessly customizable with your favorite mix-ins.

Ingredients

Ingredient	Amount
Brown rice flour	240 grams
Tapioca starch	160 grams
Sugar	½ cup
Baking powder	5 teaspoons
Xanthan gum	1 teaspoon
Salt	½ teaspoon
Cold butter, cut into small chunks	¾ cup
Milk	1 cup
Egg, beaten	1

Optional Mix-ins (1 cup total):

• Fresh blueberries
• Dried cranberries
• Grated cheddar
• Chocolate chips

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Having everything ready before you start makes the whole process feel effortless, and you won’t be scrambling while your dough sits there getting warm.

Step 2: Grab a large mixing bowl and combine the brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt. Whisk everything together thoroughly so the xanthan gum distributes evenly—this step is what gives your gluten-free buttery tea scones that perfect tender crumb.

Step 3: Add those cold butter chunks to your flour mixture and use a pastry cutter, fork, or two knives to cut the butter into the dry ingredients. You’re looking for a texture that resembles coarse crumbs, with bits of butter well-coated in flour. Those little butter pockets create the flaky layers we’re after, so don’t overmix here.

Step 4: Pour in the milk and beaten egg, then mix with a spoon or rubber spatula until a sticky dough forms. The dough will look rougher than traditional scone dough, but that’s exactly what you want—it’ll bake up beautifully tender.

Step 5: If you’re adding mix-ins, now’s the time to stir in that 1 cup of blueberries, cranberries, cheese, or chocolate chips. For multiple flavors from one batch, divide the dough into separate bowls and fold different fillings into each—perfect for a gluten-free tea party spread with variety.

Step 6: Use a cookie scoop or two tablespoons to drop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. These gluten-free afternoon tea recipes work best when the scones have room to spread slightly and develop those gorgeous golden edges.

Step 7: Dampen your fingers slightly and gently flatten any pointy edges on the scone mounds for a more uniform shape. This step’s totally optional, but it gives them that classic bakery look and helps them bake more evenly.

Step 8: Slide the baking sheet into your preheated oven and bake for 12 minutes until the tops turn golden brown and your kitchen smells absolutely incredible. You’ll know they’re done when the edges look set and lightly crispy.

Step 9: Transfer those beauties to a cooling rack and let them rest for 10 minutes before serving. I know waiting feels impossible when they smell this good, but giving them a few minutes helps the texture settle into that perfect tender-yet-sturdy consistency.

Substitutions

Can’t do dairy? Swap the regular milk for your favorite non-dairy alternative like oat, almond, or coconut milk, and use vegan butter in the same amount. The texture stays wonderfully flaky, and you’ll have gluten-free tea party food everyone can enjoy.

If you don’t have tapioca starch on hand, potato starch works as a substitute in equal amounts. The crumb might be slightly denser, but according to expert gluten-free baking resources, both starches provide similar binding properties in combination with brown rice flour.

Want to reduce the sugar? Cut it back to ⅓ cup for a more traditional savory scone, especially if you’re planning to serve these with jam or clotted cream. They’ll still have enough sweetness to balance the butter and salt perfectly.

Troubleshooting

If your scones spread too flat, your butter was probably too warm when you mixed it in. Next time, pop those butter chunks in the freezer for 5 minutes before cutting them into the flour—cold butter is essential for achieving lift and those lovely flaky layers.

Dry, crumbly scones usually mean the dough needed a touch more liquid. Gluten-free flours can vary in absorption, so if your dough looks too dry to hold together, add milk one tablespoon at a time until it comes together. Don’t be afraid to adjust based on what you’re seeing in the bowl.

Got scones that are gummy in the center? Your oven might be running cooler than the dial indicates, or the scones were too large. Use an oven thermometer to verify your temperature, and keep those dough mounds to about 2 tablespoons each for even baking.

Storage and Meal Prep

Store leftover gluten-free buttery tea scones in a sealed container or zip-top bag at room temperature for 2-3 days. Honestly, they rarely last that long at my house, but knowing they keep well makes them perfect for making ahead.

For longer storage, freeze baked scones in a freezer-safe container for up to 3 months. Warm them straight from frozen in a 300°F oven for 8-10 minutes, or pop them in the microwave for 20-30 seconds—they’ll taste freshly baked and be ready for your gluten-free afternoon tea recipes lineup.

Serving Suggestions

Well… these gluten-free buttery tea scones are absolutely dreamy served warm with butter, jam, and a dollop of clotted cream for an authentic afternoon tea experience. The contrast between the tender scone and the rich toppings feels like a little luxury.

Try them alongside your favorite tea blend—Earl Grey, English Breakfast, or chamomile all pair beautifully. For a heartier option, serve savory cheddar scones with soup or a crisp salad for lunch.

Variations

Make these scones dairy-free by using plant-based butter and milk alternatives in equal measurements. I’ve tested this version for my lactose-intolerant sister, and the results are just as tender and delicious—nobody misses the dairy.

For a kid-friendly twist, add mini chocolate chips and reduce the sugar slightly for a breakfast treat that feels special without being overly sweet. My kids request the chocolate version for birthday breakfast every single year.

Create lemon-blueberry scones by adding 2 teaspoons of lemon zest along with 1 cup of fresh or frozen blueberries. The bright citrus flavor makes these perfect for spring brunches and Easter gatherings, and they look gorgeous on a serving platter.

For savory gluten-free tea party food, omit the sugar entirely and add 1 cup of shredded sharp cheddar plus 2 tablespoons of fresh chopped herbs like rosemary or chives. These pair incredibly well with eggs for brunch or as an accompaniment to hearty soups.

Gluten-Free Buttery Tea Scones FAQs

Looking for more gluten-free scone inspiration? Try these tender strawberry scones with fresh berries for a fruity twist, or these bright lemon scones perfect for spring mornings. If you’re short on time, these quick 10-minute almond flour scones are a total lifesaver on busy mornings.

These gluten-free buttery tea scones prove that afternoon tea treats can be simple, delicious, and completely gluten-free without any compromise on flavor or texture. Whether you’re hosting a full tea party or just treating yourself to something special, this recipe delivers warm, tender scones that taste like pure comfort in every bite.