Gluten-Free Cinnamon Raisin Scones

Gluten free cinnamon raisin scones are lovely with tea
A warm gluten-free scone. Hot tea. Breakfast bliss.

Are you sick of the snow yet? My heart goes out to you. So many of you have been hammered this winter. Spring will arrive this year not a moment too soon. My advice? Bake some scones. Scones are easy to throw together. The oven warms up the kitchen and chases off the chill. And in less than half an hour you have a tender gluten-free morsel to share and savor. Gently spiced with cinnamon and nutmeg, and studded with sweet bursts of raisins, I predict these cinnamon raisin scones will make you smile.

And speaking of predictions, Punxsutawney Phil better man up and predict an early respite come February 2. My fingers are crossed for all of you shoveling out from under. Not that I'm superstitious, or subscribe to the precognitive powers of double furred rodents, but. I remember the long dreary bouts of cold and gray all too well. I spent almost fifty-five years in the grip of Old Man Winter, praying the illustrious marmot would not see his shadow.

Will we have an early spring?

I hope so, Darlings. I hope so.

Gluten free cinnamon raisin scones cooling on a wire rack
Warm and tender gluten-free scones cooling on a rack.

These scones make a light and simple continental breakfast or a perfect mid-morning pick-me-up. Make a pot of tea and invite a friend. Serve with some yogurt and tasty girl talk. Discuss the lovely Vanity Fair article on Johnny Depp by Patti Smith.

Bookworms never seemed so deeply beautiful.

Gluten free scone on a plate with a mug of hot tea
G-free cinnamon raisin scones, warm from the oven.

Gluten-Free Cinnamon Raisin Scone Recipe

These tender little morsels are melt in your mouth fabulous. Warm from the oven, they pull apart softly and beg for a slather of butter. In our house we use a vegan buttery spread by Earth Balance. Bliss without the dairy.


1 cup sorghum flour
1/2 cup hazelnut flour, or almond meal, or millet flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1 tablespoon baking powder
3 tablespoons light brown sugar
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
5 tablespoons organic shortening
1 free range organic egg white or 1/4 cup liquid egg replacer
1/2 cup Mimicreme non-dairy cream, or use yogurt or sour cream
2 teaspoons bourbon vanilla
2/3 cup organic raisins


Preheat the oven to 350ºF. Line a baking sheet with an Exopat. Or use a piece of parchment paper. This helps keep the scones from browning too much on the bottom.

In a large mixing bowl, whisk together the dry ingredients.

Add the shortening in pieces and use a fork or a pastry cutter to cut it in. The mixture should look sandy.

Add in the egg or egg replacer, non-dairy cream, and vanilla. Beat till combined.

Add in the raisins and stir by hand to distribute.

Divide the dough into eight equal mounds. Place the eight mounds of dough on the lined baking sheet and pat them into round shapes. You can be strict and uniform or go loosey-goosey with bumpy eclectic shapes.

Place the baking sheet in the center of a preheated oven and bake the scones for roughly 15 to 20 minutes until they are set and slightly golden (baking times may vary depending upon the size and thickness of the dough).

Serve warm from the oven with your favorite buttery spread and jam.

Makes 8 scones.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

 photo Print-Recipe.png

Gluten free scones cooling on a wire rack
Gluten-free scones, cooling.

More Gluten-Free Goddess scones:

Gluten-Free Pumpkin Scones with Maple Nutmeg Icing
Gluten-Free Butternut Pecan Scones
Gluten-Free Chocolate Chip Scones

More gluten-free scone recipes from bloggers:

The Gluten-Free Gourmand bakes up Famous Gluten-Free Scones
Andrea Meyers offers Gluten-Free Pumpkin Scones
Gluten-Free Cooking School makes Gluten-Free Breakfast Scones


Heather Brandt said...

Any suggestion of a sub when I don't have almond flour, hazlenut flour or millet flour? I have millet but it's not in flour form :0


Mmmm - those look great. And, yes, just what we need on these cold and snowy mornings.

Karina Allrich said...

Heather, what you'll need is a medium weight flour. Do you have brown rice flour? Or even light buckwheat flour? You want a mild nutty tasting flour. If not, I'd suggest using sorghum. Understand that the taste will not be as complex or sweet without the hazelnut flour.


Heather Brandt said...

I have teff flour and brown rice flour. Which might work better?

Anonymous said...

I love scones, these look great. Date scones are delish also.

Karina Allrich said...

Heather, I'd guess the brown rice flour. I don't like teff flour- the taste. So you'll have to experiment and see what tastes good to you.


LinFun said...

Hello Oh One I Admire (aka Karina),

I was wondering if you have tried these or similar recipes without xanthan gum? Gluten Free Girl and Chef are now baking without it and said when using whole grains it really is not necessary. Just curious about your thoughts.

Karina Allrich said...

Hi LinFun- I think you can get away with no xanthan gum if you use eggs. An extra egg white works. When baking vegan, though, I find xanthan helps keep the texture from turning crumbly.

That said, I've never used flax gel (allergic), which may be a viable alternative. Many readers report good results using flax seed gel for egg or gum replacer. Have you tried flax? Do you bake with eggs?

Karina xox

Heather Brandt said...

I use guar gum instead of xanthan and it has worked okay so far.

Anonymous said...

This recipe looks lovely but the MimicCreme is made with nuts and the sourcream is dairy-is there anything you might be able to recommend to replace these with that is soy/dairy/nut/gluten free?

Lisa said...

Karina, I'm in Australia, and we have a gorgeous gluten free flour range. We have White Wings Self raising flour which bakes exactly like regular flour. I make muffins, cakes etc, just using my old recipes, just substituting the regular flour for gluten free flour. Most things taste the same, if not better than with regular flour. I was just wondering if you have anything like this where you are? These scones look devine, and I can almost taste them now!! :-) I don't know where in Australia I can purchase these flours that you use either. I am super keen to try the coconut flour that features in a lot of your recipes!!

Kelly Byers said...

i love that i have all of these ingredients in my kitchen. no excuse not to make them!

Lynn said...

I *really* want to make these, but can't use nuts, dairy, or soy. Any suggestions for a cream substitute? Think a coconut milk product might work?

vanc said...

not being dairy free, and having an old aversion to shortening of any type, was wondering if I could use butter instead, and how much? Thanks. These look mahvelous, dahling.

Cathy said...

These look great. Breakfast for tomorrow with no raisins and instead lemon zest from my lemon tree.

The InTolerant Chef said...

Snow? We've been getting close to about 40*C over here! But scones are always a good idea. Lisa, I'm Aussie too, and have had no luck getting these flours too. I have been able to get hold of coconut flour though. Send me a line if you like.

gfe--gluten free easily said...

Lovely, Karina, and lovely sentiments all around. Hubby and I once took a northern motorcycle trip and ended up going through Punxsutawney. Sadly, we missed the viewing hours for Phil (yes, you can go see him!), but there were Phil likenesses everywhere in that town. It was so funny. Even the local pizza places had name's like Phil's Pizza and the groundhog logo. LOL Anyway, making scones for my support group's tea next month, so I'll add these to the menu! Now must go and check out the article on Johnny. ;-)


HomeSchoolMomInNC said...

Did anyone else need to add liquid to this to make the dough "come together"? I followed the directions carefully, but it was initially so dry and crumbly that I added 1/2-cup of almond milk, and then things worked fine. We were having company when I made this and I served the scones for dessert. Everyone loved them!

Neema said...


I love your recipes and photographs. What kind of camera do you use?

Karina Allrich said...

Verity- What non-dairy milk do you use? I'd suggest trying that. Hemp milk, coconut milk, rice yogurt? xox

Lisa- I know finding sorghum flour is a problem for readers in Australia. Have you looked for jowar? It's the same thing. As always, use what flours you like- but- I admit that not all flour combos are created equal. I don't care for the bean flours or rice flours. Their texture and taste is not as good as sorghum/jowar. Most blends/mixes here don't feature sorghum. So I make my own blend. xox

Vanc- Sure- butter works as a sub for non-dairy shortening (I am allergic to dairy which is why I use palm shortening). xox

Shirley- That is TOO funny. I love it. xox

HomeschoolMominNC- Sometimes flours absorb liquid, or other factors can dry flours out. I'm glad you knew to add a little liquid if/when the dough is dry. Yay. Good work! xox


Karina Allrich said...

Neema- Just saw your question- I use a Canon Rebel XT. My favorite lens is a 50mm macro lens. Cheers!


missmarc said...

these look wonderful. I wanted to make a dessert with out chocolate or something extremley sweet, and I just love scones. they get along with tea like cats and catnip. I cannot waittt to bake these!
I know this is sort of off subject but what food processor would you recommend? I dont have one but would really like one. I just dont want to spend more than $90 on it. thanks :D

Karina Allrich said...

MissMarc- Here's the one I use, and it's a great deal. Cuisinart DLC-10S Pro Classic 7-Cup Food Processor by Cuisinart

xox Karina

Kalyn said...

Snow is over-rated, no doubt about it. The scones look fantastic!

Maggie said...

These look perfect Karina. I'd like to come down and visit you for some warm sun and scones. Shall I leave tomorrow?

Ellen said...

Puleeze. I would love an early spring. We have had so much snow that the walkway to our front door has walls. Snow walls.

These scones could be the antidote. Let's hope so:).


missmarc said...

I just baked these today and they were delicious! not to sweet, very light but very very good. I cant wait to have one again with tea tomorrow! my whole family agrees that these are the best scones ever!

Gratefully Gluten Free said...

These were awesome to have on my lazy Sunday morning! Very light and a true scone, not too sweet! Thanks!

Linda said...
This comment has been removed by the author.
Paul said...

If Punxsutawney Phil got a bite of these scones, he'd definitely be calling for spring next weekend ... thanks for the delicious post!

Cape Cod Kitty said...

Great recipe, K....I love the way you put all the help out there for diet restrictions. So helpful.
The Cape has been spared the worst of the winter but we sure have ice and after a day of snow, ice, sleet, etc, we are bracing for a big one with wind....mostly rain for the outer Cape, whew! Just over the canal, people have 4 ft of snow already!
Think of you so often. xox

Carrie Anne said...

Oops! I meant to make these as Craisin-White Chocolate scones, but as I was making them I forgot to edit out the cinnamon & nutmeg from the dry mix!!! So, I debated and ended up adding Pears and Pecans instead - delicious! And discovered serving it sliced, filled with Ginger Spread is totally divine. Try it! Thanks for the great recipe - I'm so going to make a triple batch of the dry mix and keep this in the pantry (without the spices of course!) =)

- The Salubrious Bunny

Linda said...

I am having wonderful success with your scone recipes. They are so tasty and have a texture that does not make me miss the girl who isn't at the party anymore...... gluten. Adding some kind of nut flour to the recipes definately helps the mouth feel. I am so very thankful you and your blog.You are helping me enjoy baking again.

Anonymous said...

Great recipe Karina, Thank you! I soaked the raisins in bourbon for about a week and added black walnuts for a little extra flavor and crunch.

Salubrious Bunny said...

Ooh, I did it! I made a quadruple batch, making one set into Strawberry-Chocolate Chip Scones. I followed the recipe for this, using yogurt and real butter, added lemon juice and vanilla, and they are DELICIOUS! Crunchy outside, soft inside, and so nummy! Thanks!

Angela said...

I love your blog as does my 7 year old son, Quinn, who is allergic to gluten along with about 19 other foods. Uggghhh. Did you ever figure out a good recipe for cinnamon rolls? Quinn would come kiss you if you have one.

Sun Catcher said...

Hi Karina,

I was wondering if you have a good recipe for cinnamon rolls? If you do, please share it with us! :)

Gluten-Free Goddess eBook on iTunes