If you’re searching for a buttery, versatile scone that isn’t too sweet, then you’ve found the right recipe! These gluten free Irish scones will go perfectly with your breakfast and tea.

What are Irish scones and how do they differ from other types of scones? Irish scones are typically less sweet, more buttery, and have a dense but flaky texture compared to American or British scones. These scones are almost like a dense biscuit, perfect for spreading jam or butter and having with tea.

The best news? These scones hold up structurally! I had no problem cutting them in half and putting them in the toaster, spreading peanut butter on them, or dipping them straight into tea. Despite being gluten free and vegan, these gluten free Irish scones passed every test!

Let’s get started!

Ingredients:

Makes 8 scones

• 2 1/4 cups gluten free flour
• 1/4 cup white granulated sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• a dash of salt
• 1 1/4 sticks of cold salted butter
• 1 cup of milk (I used Silk Unsweetened Soy Milk, but you can use any milk)
• 1 Tbsp white vinegar

*If you prefer to make your gluten free Irish scones the traditional way with dairy, then use 1 cup of buttermilk and omit the white vinegar. See instructions below.

Recipe:

1. Preheat the oven to 375 F.
2. Make sure that your stick butter is cold (or even frozen!) to ensure a flaky scone.
3. Create your buttermilk:
   • Measure out 1 cup of your milk of choice
   • Mix 1 Tbsp of white vinegar into the milk
   • Let this mixture sit in the fridge while you prepare the next steps. The milk will thicken and the result will be a quick buttermilk!
   • If you are using real buttermilk, then skip this step.

4. In a large mixing bowl, combine your dry ingredients: the gluten free flour, white sugar, baking powder, baking soda, and salt.
5. Using a grater, grate the cold butter into into the dry ingredients.
6. Mix the butter and dry ingredients together using clean hands. Make sure to mix the butter into the flour thoroughly. Your mix should feel somewhat like damp sand in your hands.
7. Slowly pour your buttermilk into your flour and butter mixture and stir with a wooden spatula until it becomes a dough. The dough should hold its shape well, but shouldn’t be so wet that it sticks to your hands.
8. On a clean surface or a large sheet of parchment paper, spread a thin layer of gluten free flour. Remove your dough from the bowl and place it there.
9. Using your hands, spread your dough out until its in the shape of a flat circle. The dimensions should very roughly be about 8 inches diameter and an inch or so in height.
10. Grab a pizza cutter or large kitchen knife. Cut the dough into 8 equal triangles.
11. Transfer these triangles to baking sheet lined with parchment paper.
12. Bake in the oven on the middle rack for 22-25 minutes.
13. After enough time has past the tops of the scones look lightly golden, remove from the oven and allow the scones to cool on the baking sheet.