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There’s something truly special about the smell of freshly baked scones wafting through your kitchen. Whether it’s breakfast, brunch, or tea time, scones are always a delightful addition. And if you’re avoiding gluten, you don’t have to miss out! These Gluten-Free Raspberry and Buttermilk Scones are light, tender, and bursting with juicy raspberries in every bite.

This recipe combines the tangy richness of buttermilk with the sweetness of raspberries to create a perfectly balanced scone that’s both indulgent and wholesome. The best part? You don’t need to be a professional baker to make them! With a few simple ingredients and easy steps, you can whip up bakery-quality gluten-free scones right at home.

Why You’ll Love This Recipe

These gluten-free raspberry and buttermilk scones are more than just delicious—they’re irresistibly satisfying and full of flavor. Here’s why you’ll fall in love with them:

Perfectly Tender and Flaky: The combination of buttermilk and cold butter creates a soft, crumbly texture without being dry.
Naturally Sweet and Tart: Fresh raspberries add bursts of fruity flavor in every bite.
Completely Gluten-Free: Made with a gluten-free flour blend, these scones are perfect for anyone avoiding gluten.
Easy to Make: No fancy tools or baking skills required—just mix, shape, and bake!
Versatile: Enjoy them warm with butter, clotted cream, or a drizzle of honey. They’re also great for afternoon tea or as a light dessert.

These scones prove that gluten-free baking can be just as satisfying and delicious as traditional recipes.

Ingredients You’ll Need

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Here’s what you’ll need to create these soft, buttery, and fruity scones:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold unsalted butter, cubed
½ cup cold buttermilk
1 large egg
1 teaspoon pure vanilla extract
¾ cup fresh or frozen raspberries (do not thaw if frozen)
1 tablespoon coarse sugar, for sprinkling (optional)
Optional glaze:
½ cup powdered sugar
1 tablespoon buttermilk
½ teaspoon lemon juice

Let’s Get Started

Making these scones is simpler than you might think! Follow these steps for perfect results:

Step 1: Prepare Your Oven and Ingredients

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust it with gluten-free flour.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and prevents clumps.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs. Keeping the butter cold is key—it’s what gives the scones their flaky texture.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir gently until just combined. The dough should be slightly sticky but not wet.

Step 5: Add Raspberries

Gently fold in the raspberries, being careful not to crush them too much. Handle the dough as little as possible to avoid overmixing.

Step 6: Shape and Cut

Turn the dough onto a lightly floured surface and pat it into an 8-inch circle, about 1 inch thick. Cut into 8 wedges using a sharp knife or bench scraper.

Step 7: Bake

Transfer the scones to the prepared baking sheet, spacing them slightly apart. Brush the tops with a little buttermilk and sprinkle with coarse sugar. Bake for 18–22 minutes, or until golden brown.

Step 8: Cool and Glaze (Optional)

Allow the scones to cool for 10 minutes on a wire rack. If desired, whisk together the powdered sugar, buttermilk, and lemon juice to create a light glaze. Drizzle over cooled scones and enjoy!

Servings and Pairing

This recipe yields 8 large scones—perfect for a cozy breakfast or a tea-time treat.

Delicious Pairings:

Serve warm with whipped butter, lemon curd, or clotted cream.
Pair with a hot cup of Earl Grey tea, coffee, or even raspberry herbal tea for a flavor match made in heaven.
For a brunch spread, serve alongside fresh fruit, Greek yogurt, or a light salad for a balanced meal.

These scones are delicious on their own, but they shine even more when paired with creamy or citrusy accompaniments.

Variations

Want to experiment? Here are some fun twists:

Chocolate Raspberry Scones: Add ½ cup mini chocolate chips for a decadent treat.
Lemon Poppy Seed Version: Swap raspberries for lemon zest and add 1 tablespoon of poppy seeds.
Dairy-Free Option: Use plant-based butter and almond or coconut milk with 1 teaspoon of vinegar instead of buttermilk.
Mixed Berry Scones: Use a combination of blueberries, raspberries, and blackberries for a colorful twist.
Vegan-Friendly: Replace egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water) and use vegan butter.

Each variation keeps the recipe fresh and exciting while staying true to that irresistible, tender texture.

Storage Tips

Room Temperature: Store cooled scones in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Reheat in the oven at 350°F for 5–7 minutes.
Freezer: Freeze baked scones for up to 2 months. Thaw overnight and warm before serving.
Make-Ahead Tip: Prepare the dough, cut into wedges, and freeze unbaked. Bake straight from frozen, adding 2–3 extra minutes to the bake time.

FAQs

1. Can I use frozen raspberries?

Yes! Just don’t thaw them first—mix them into the dough while still frozen to prevent bleeding.

2. What’s the best gluten-free flour to use?

A 1:1 gluten-free baking flour blend (with xanthan gum) works best for this recipe.

3. How do I make my scones flakier?

Use very cold butter and avoid overmixing. Little chunks of butter in the dough create those lovely flaky layers.

4. Can I make these scones dairy-free?

Absolutely! Swap the butter for vegan butter and the buttermilk for almond milk with a teaspoon of lemon juice.

5. Can I skip the glaze?

Of course! The glaze adds sweetness, but the scones taste amazing even without it.

Final Thoughts

These Gluten-Free Raspberry and Buttermilk Scones are everything you want in a baked treat—soft, crumbly, fruity, and delightfully satisfying. Whether you’re gluten-free or simply looking for a lighter scone option, this recipe guarantees delicious results every time.

Gluten-free raspberry and buttermilk scones