14These Gluten Free Scones are just like Grandma used to make. They’re super allergy friendly and make a great afternoon tea treat.


SERVES: 10 scones


COOKING TIME: 15 minutes

DIETARY REQUIREMENTS: GF, Paleo, Refined Sugar-Free, DF, Nut Free, Vegan. Egg Free



  • 1 1/2 Cups plus 2 Tablespoons Arrowroot plus an extra 1 Tablespoon for kneading
  • 2/3 Cup plus 2 teaspoons Coconut Flour
  • 4 teaspoons Baking Powder
  • 4 Tablespoons Coconut Oil hard or slightly softened
  • 2 teaspoons Vanilla Extract
  • 1 Cup Milk of choice



  • Jam and cream for serving.



  1. Preheat the oven to 200C/400F.
  2. Line and grease a large baking tray.
  3. Place the dry ingredients into a large mixing bowl.
  4. Add the coconut oil, in 4 -6 lumps, and use your finger tips to ‘rub’ the oil into the flour. The mix will resemble bread crumbs.
  5. Make a well into the centre of the dry ingredients and add the wet ingredients.
  6. Using a flat blade knife (I used a butter knife) lightly mix the ingredients together.
  7. Using wet hands, knead the dough until it comes together in the mixing bowl.
  8. Place the extra arrowroot onto a clean bench and knead the dough for 1-2 minutes. It should come together and be light and elastic (it will resemble and feel a bit like play doh).


There are 2 options to make scones

  1. Divide the dough into 10 equal portions and make into scone shapes, making sure they’re at least 3.5-4cm in height. Place on the baking tray. OR
  2. Roll/push with your hands the dough into a 3-4cm high square. Use a glass/cookie cutter, cut out the scones and place on the baking tray. Cut out more shapes then re-roll and repeat until all the dough is used.
  3. Bake the scones for 12-15 minutes (depending on size).
  4. Serve warm with Jam and Cream.


Special Thanks to Lisa from Mummy Made.It for this lovely recipe.


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