Gluten-Free Strawberry Scones

These gluten-free strawberry scones are buttery, tender, and bursting with fresh fruit. Ready in 30 minutes with simple ingredients!

Well… I’m just going to say it: finding truly delicious gluten-free strawberry scones that don’t crumble into dust or taste like cardboard is harder than it should be. I’ve been there, standing in my kitchen at 6 AM, desperately wanting something special for breakfast that didn’t require a culinary degree or a pantry full of mystery ingredients.

That’s exactly why I created these strawberry scones easy enough for busy mornings but impressive enough to serve at brunch. They’re tender, buttery, and packed with juicy strawberry pieces that make every bite feel like a celebration. No weird textures, no complicated techniques—just simple gf strawberry recipes that actually work.

Here’s what makes these different: the combination of Greek yogurt and cold butter creates the most incredible tender crumb, while freezing the dough before baking ensures they rise beautifully instead of spreading flat. Trust me, once you taste that sweet strawberry glaze dripping over warm scones, you’ll wonder why you ever bought the bakery version.

Ingredients

Strawberry Scones	Amount
Gluten-free all-purpose flour	2 cups
Sugar	1/4 cup
Baking powder	1 tbsp
Salt	1/2 tsp
Plain Greek yogurt (Fage 2% recommended)	1/2 cup
Milk of choice	1/4 cup
Vanilla extract	1 tbsp
Egg	1 large
Cold butter, diced into pea-sized pieces	1/3 cup
Fresh strawberries, finely diced	1 cup

Strawberry Glaze	Amount
Strawberry jam	1 tbsp
Milk	2 tbsp
Vanilla extract	1 tsp
Powdered sugar	1 cup

Instructions

Start by lining a small baking pan with parchment paper—this prevents sticking and makes cleanup a breeze. Having everything ready before you begin makes the process flow smoothly, especially on busy mornings.

Grab a large mixing bowl and whisk together your gluten-free all-purpose flour, sugar, baking powder, and salt until they’re completely combined. This ensures even distribution of leavening, which is crucial for getting those gluten-free strawberry scones to rise properly.

In a separate small bowl, whisk together the Greek yogurt, milk, vanilla, and egg until smooth and well blended. The yogurt adds incredible moisture and tanginess that makes these scones taste absolutely bakery-worthy.

Sprinkle those cold butter pieces into your dry ingredients and stir gently until each piece is coated with flour. Pour your wet ingredient mixture over the top and stir just until you have a fairly crumbly, shaggy dough—it should look rough and not completely smooth. Gently fold in your diced strawberries with just a few light strokes to avoid crushing them.

Turn your scone dough out onto the prepared baking pan. Using your hands, gently press and shape it into a large disc about an inch tall—if the dough feels sticky, sprinkle a tablespoon of flour on top to make handling easier. The dough should feel slightly rough and hold together without being overly wet.

Take a sharp knife and cut the disc into 6-8 wedges, sprinkling flour on the blade or wiping it between cuts to prevent sticking. Using a small spatula, carefully separate each scone so they’re about an inch apart from each other, which allows for even baking and those gorgeous golden edges.

Pop your pan into the freezer while you preheat your oven to 400°F. This crucial step keeps the butter cold, which creates steam during baking and gives you those beautiful flaky layers instead of flat, dense scones.

Bake for 20-23 minutes, until the scones are set on top, feel springy when you gently press them, and a toothpick inserted in the center comes out clean. They should smell absolutely heavenly and have lovely golden-brown edges.

Let them cool on the pan for at least 10 minutes before glazing. While they’re cooling, make your strawberry glaze by whisking together the jam, milk, and vanilla in a small bowl until smooth. Add the powdered sugar and whisk until you have a glossy, pourable glaze that’s as pretty as it is delicious.

Drizzle that gorgeous glaze across the tops of your cooled scones, letting it cascade down the sides. Devour while they’re still slightly warm for the ultimate treat!

Substitutions

If you don’t have Greek yogurt on hand, sour cream works beautifully in these gluten-free strawberry recipes and creates the same tender texture. You can also use regular plain yogurt, though the scones might be slightly less rich.

For a dairy-free version, swap the butter for cold coconut oil (measured solid, then diced) and use your favorite non-dairy yogurt and milk. I’ve had great success with coconut yogurt and almond milk in these gf strawberry recipes.

Fresh strawberries are ideal, but frozen strawberries work in a pinch—just thaw them completely, pat dry with paper towels, and dice before adding. The key is removing excess moisture so your dough doesn’t become soggy.

Can’t find a good gluten-free all-purpose blend? According to expert guidance on gluten-free flour combinations, look for blends containing rice flour, potato starch, and xanthan gum for best results in baked goods.

Troubleshooting

If your scones spread instead of rising, your butter likely wasn’t cold enough. Next time, make sure you’re using very cold butter and don’t skip that freezer step before baking—it’s the secret to tall, fluffy scones.

Dry or crumbly scones usually mean the dough was overworked or didn’t have enough moisture. Mix just until combined and don’t knead—gluten-free dough is more delicate than regular dough and responds best to gentle handling.

Seeing pink streaks throughout? Your strawberries released too much juice into the dough. Pat them dry with paper towels after dicing and fold them in gently at the very end to minimize juice release.

Glaze too thick or too thin? Adjust with tiny amounts of milk (to thin) or powdered sugar (to thicken) until you reach that perfect drizzly consistency.

Storage & Meal Prep

Store leftover gluten-free strawberry scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They’re delicious cold, but I love warming them in a 300°F oven for 5 minutes to bring back that fresh-baked magic.

You know what’s genius? Freezing unbaked scones for later. Cut them, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 3-5 extra minutes to the baking time—perfect for unexpected brunch guests or lazy Sunday mornings.

Serving Suggestions

These strawberry scones easy to pair with so many things! Serve them alongside a hot cup of coffee or Earl Grey tea for a classic breakfast experience. They’re also wonderful with fresh whipped cream and extra strawberries for a simple dessert.

Man, oh man, these are perfect for Mother’s Day brunch, Easter breakfast, or any spring gathering when strawberries are at their sweetest. I also love packing them in lunchboxes as a special treat—they’re way better than store-bought snacks and my kids actually get excited about them.

Try serving them warm with a pat of butter melting into the tender crumb, or split them and add a dollop of strawberry jam for extra fruity goodness. They pair beautifully with gluten-free almond flour banana muffins for a complete bakery-style breakfast spread.

Variations

For a kid-friendly twist on these gluten-free strawberry recipes, try adding mini chocolate chips along with the strawberries. The combination tastes like chocolate-covered strawberries in scone form, and I’ve never met a child who didn’t devour them.

Make them dairy-free by following the substitutions above, or go completely refined-sugar-free by using coconut sugar instead of regular sugar and a natural fruit spread in the glaze. The texture stays beautifully tender either way.

Want to experiment with other berries? Blueberries, raspberries, or diced peaches all work wonderfully in this recipe—just keep the total amount at 1 cup. Mixed berry scones are absolutely stunning and taste like summer in every bite.

For lemon lovers, add the zest of one lemon to the dry ingredients and use lemon juice in place of milk in the glaze. These lemony strawberry scones taste as bright and sunny as they look, and they’re perfect alongside my gluten-free lemon scones for a citrus-themed brunch.

Gluten-Free Strawberry Scones FAQs

These gluten-free strawberry scones prove that you don’t need gluten to create bakery-worthy treats that make everyone smile. Whether you’re navigating celiac disease, gluten sensitivity, or just exploring new gf strawberry recipes, this easy recipe delivers tender, flavorful results every single time.

The combination of simple ingredients, foolproof techniques, and that gorgeous strawberry glaze makes these scones perfect for both beginner bakers and seasoned gluten-free cooks. They’re wonderful fresh from the oven but equally delicious the next day, which means you can bake ahead without sacrificing quality.

Next time you’re craving something special for breakfast or brunch, give these strawberry scones easy recipe a try. Pair them with gluten-free peanut butter banana muffins for a complete bakery spread that’ll impress everyone at your table. Happy baking, friend!