Jamie Oliver Gluten Free Scones

Scones. Real ones. Fresh out of the oven, still humming with warmth. That’s what this recipe gave me. The Jamie Oliver Gluten Free Scones—yes, gluten free, but don’t let that fool you—came together on a drizzly Sunday when everything outside felt like wet wool. I wanted comfort. Something soft and sweet, something that said: you’re allowed to sit down and just be. These did that. (inspired by Jamie Oliver)

Ingredients Needed

Dry stuff:

• 1 cup (120g) gluten-free plain flour
• 1/4 cup (30g) white rice flour (adds a hint of chew—don’t skip it)
• 2 teaspoons baking powder
• 1/4 cup (30g) almond meal (rich, almost buttery)
• Pinch of sea salt—generous one, please

Wet stuff:

• 60ml cream, heavy if you can
• 125ml full-fat milk (go bold or don’t bother)

For the joy bit:

• Strawberry jam
• Whipped cream (the real stuff)

How To Make Jamie Oliver Gluten Free Scones

1. First things first. Get your oven on—220°C, or 440°F if you’re across the pond. Gas mark 7 if you’re doing things old school. Line a tray with parchment. No tray? Improvise. I’ve done it on foil in a pinch.
2. Into the bowl goes your flour mix—plain GF flour, that whisper of rice flour, baking powder, almond meal, and salt. Give it a swirl. Make a well in the middle like you’re making a crater. Pour in the cream and milk. Now gently, and I mean gently, bring it together. The dough doesn’t want to be overhandled. Think of it like a shy guest at a party. Encourage it along.
3. Turn it out onto a floured surface. Not too sticky? Good. Too sticky? Bit more flour. Press it into a slab about an inch thick. Don’t roll. Rolling is for pastry. Use a cutter or a glass—anything round, really—and punch out circles. Put them close together on the tray so they help each other rise.
4. Brush the tops with a bit of milk. Into the hot oven they go. Ten minutes. Maybe twelve if your oven’s lazy. Watch for the tops—they should be golden, a little cracked. Like an old cobblestone street in the sun.
5. Now the best part. Split them while they’re warm. Steam rises up, soft and rich-smelling. Dollop of jam. Swirl of whipped cream. Eat with your fingers, over the sink, or at the table if you’re feeling civilised.

Why I Love This Recipe

It’s not just the taste—it’s the ritual. I made these for my cousin once. She can’t have gluten and usually gets the sad snacks. Not this time. Her face when she bit in? Like she’d just found a secret door in a bookshop. I still remember it. And they don’t fall apart like some gluten-free bakes. They hold, they lift, they deliver.

Recipe Tips

• Keep the cream cold. It’s not a myth—it genuinely helps the rise.
• Less is more with mixing. When it just sticks together, stop.
• The 1-inch rule isn’t a joke. Thickness matters.
• Oven hot before they go in. No cheating.
• Try adding orange zest, or a handful of dried cherries. Trust me.

How To Store This Jamie Oliver Gluten Free Scones

• At Room Temperature: You’ve got maybe half a day. After that, they sulk.
• In the Fridge: Pop them in a container. Three days max before they start drying out.
• In the Freezer: Wrap each one like a little gift and into a freezer bag. Three months. Warm slowly. They’re worth it.
• Reheating: Oven: 150°C for 10 mins. You’ll get that just-baked smell again. Microwave: Quick zap. 20–30 seconds. Not the same, but it works.

Let’s Answer a Few Questions!

Can I switch the rice flour?
You can. Try oat or maybe buckwheat. It’ll change the feel, but that’s not always bad.

No almond meal in the house—what now?
Use sunflower seeds, ground fine. Or just bump up the flour. It’ll be different, still good.

Thickness—is it really that important?
Yes. Too thin, and you’ve got biscuits. You want scones.

Can I make them sweeter?
Of course. Toss in a tablespoon or two of sugar if that’s your thing.

The dough’s a mess. What now?
Gluten-free baking can be a diva. If it’s too sticky, add flour a spoon at a time. Too dry? A splash of milk.

Nutrition Facts (per scone)

• Calories: 193
• Carbs: 30g
• Protein: 4g
• Fat: 6g
• Sugar: 7g
• Fibre: 1g
• Sodium: 0.82g

Try More Recipe:

• Jamie Oliver Olive Bread
• Jamie Oliver Portuguese Tarts Recipe
• Jamie Oliver Pear Chutney