Can I use White Whole Wheat Flour with Cornstarch instead of Cake Flour in Scones?

Adds a mild nutty flavor and slightly denser texture; cornstarch helps maintain tenderness. Use a ratio of For every 1 cup cake flour, use 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch.

Can I use Gluten-Free All-Purpose Flour Blend (with xanthan gum) instead of Cake Flour in Scones?

Provides structure and tenderness but may alter flavor and crumb slightly. Use a ratio of 1 cup gluten-free all-purpose flour blend per 1 cup cake flour.

Can I use Oat Flour with Cornstarch instead of Cake Flour in Scones?

Adds mild oat flavor and a tender crumb but produces a denser scone. Use a ratio of For every 1 cup cake flour, use 3/4 cup oat flour plus 1/4 cup cornstarch.

Best Cake Flour Substitute in Scones

5 tested options with exact ratios, science-backed explanations, and tips for success.

Filter by diet: Vegan Gluten-Free Dairy-Free Nut-Free Fat-Free

Quick Answer

The best substitute for Cake Flour in Scones is All-Purpose Flour with Cornstarch because it closely mimics the lower protein content of cake flour, resulting in tender, crumbly scones without sacrificing structure.

Top 5 Cake Flour Substitutes for Scones

Substitute	Ratio	Notes	Dietary
⭐ All-Purpose Flour with Cornstarch (Best)	For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch	This blend reduces protein content to approximate cake flour, yielding tender scones with good rise and crumb.	Vegan Dairy-Free Fat-Free Nut-Free
Pastry Flour	1 cup pastry flour per 1 cup cake flour	Pastry flour has a protein content closer to cake flour, producing tender scones with a slightly firmer texture.	Vegan Dairy-Free Fat-Free Nut-Free
White Whole Wheat Flour with Cornstarch	For every 1 cup cake flour, use 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch	Adds a mild nutty flavor and slightly denser texture; cornstarch helps maintain tenderness.	Vegan Dairy-Free Fat-Free Nut-Free
Gluten-Free All-Purpose Flour Blend (with xanthan gum)	1 cup gluten-free all-purpose flour blend per 1 cup cake flour	Provides structure and tenderness but may alter flavor and crumb slightly.	Vegan Dairy-Free Fat-Free Nut-Free Gluten-Free
Oat Flour with Cornstarch	For every 1 cup cake flour, use 3/4 cup oat flour plus 1/4 cup cornstarch	Adds mild oat flavor and a tender crumb but produces a denser scone.	Vegan Dairy-Free Fat-Free Nut-Free Gluten-Free

Detailed Guide: Each Cake Flour Substitute in Scones

All-Purpose Flour with Cornstarch (Best Option)

For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: This blend reduces protein content to approximate cake flour, yielding tender scones with good rise and crumb.

Cake flour has a lower protein content (about 7-8%) compared to all-purpose flour (10-12%). Cornstarch dilutes the protein in all-purpose flour, reducing gluten formation which is critical for tender scones. This substitution balances structure and tenderness.

To ensure success, thoroughly sift the all-purpose flour and cornstarch together to evenly distribute the cornstarch. Avoid overmixing the dough to prevent toughness.

Compared to original cake flour, scones made with this substitute will be slightly denser but still tender and flaky, maintaining the characteristic crumbly texture.

Pastry Flour

1 cup pastry flour per 1 cup cake flour

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: Pastry flour has a protein content closer to cake flour, producing tender scones with a slightly firmer texture.

Pastry flour typically contains 8-9% protein, making it a natural alternative to cake flour for tender baked goods like scones. It allows moderate gluten development, supporting structure without toughness.

Use the same amount as cake flour and handle the dough gently to avoid overdeveloping gluten. This helps maintain a soft, crumbly texture.

Scones made with pastry flour will be slightly firmer and less delicate than those with cake flour but still tender and flaky.

White Whole Wheat Flour with Cornstarch

For every 1 cup cake flour, use 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: Adds a mild nutty flavor and slightly denser texture; cornstarch helps maintain tenderness.

White whole wheat flour has higher protein and bran content than cake flour, which can make scones denser and less tender. Adding cornstarch reduces protein concentration, softening the texture.

Mix thoroughly and avoid overworking the dough to prevent toughness. Expect a slightly heartier crumb.

Final scones will have a mild nutty flavor and a denser, more rustic texture compared to those made with cake flour.

Gluten-Free All-Purpose Flour Blend (with xanthan gum)

1 cup gluten-free all-purpose flour blend per 1 cup cake flour

Vegan Dairy-Free Fat-Free Nut-Free Gluten-Free

Quick tip: Provides structure and tenderness but may alter flavor and crumb slightly.

Gluten-free blends designed for baking often contain starches and gums to mimic gluten’s binding properties. This helps create tender scones with acceptable rise and crumb.

Ensure the blend contains xanthan gum or add it separately (about 1/4 teaspoon per cup) for structure. Monitor moisture as gluten-free doughs can be drier.

Scones will be tender but may have a slightly different mouthfeel and flavor compared to wheat-based versions.

Oat Flour with Cornstarch

For every 1 cup cake flour, use 3/4 cup oat flour plus 1/4 cup cornstarch

Vegan Dairy-Free Fat-Free Nut-Free Gluten-Free

Quick tip: Adds mild oat flavor and a tender crumb but produces a denser scone.

Oat flour is gluten-free and lower in protein, but lacks gluten’s elasticity. Combining with cornstarch reduces density and adds tenderness.

Use in combination with a binding agent like xanthan gum (1/4 teaspoon per cup) to improve structure. Avoid overmixing.

Scones will be denser and moister with a mild oat flavor, differing from the light crumb of cake flour scones.

Vegan Cake Flour Substitutes for Scones

Full Vegan guide →

All-Purpose Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

This blend reduces protein content to approximate cake flour, yielding tender scones with good rise and crumb.

Pastry Flour

Ratio: 1 cup pastry flour per 1 cup cake flour

Pastry flour has a protein content closer to cake flour, producing tender scones with a slightly firmer texture.

White Whole Wheat Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Adds a mild nutty flavor and slightly denser texture; cornstarch helps maintain tenderness.

Gluten-Free All-Purpose Flour Blend (with xanthan gum)

Ratio: 1 cup gluten-free all-purpose flour blend per 1 cup cake flour

Provides structure and tenderness but may alter flavor and crumb slightly.

Oat Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 3/4 cup oat flour plus 1/4 cup cornstarch

Adds mild oat flavor and a tender crumb but produces a denser scone.

Gluten-Free Cake Flour Substitutes for Scones

Full Gluten-Free guide →

Gluten-Free All-Purpose Flour Blend (with xanthan gum)

Ratio: 1 cup gluten-free all-purpose flour blend per 1 cup cake flour

Provides structure and tenderness but may alter flavor and crumb slightly.

Oat Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 3/4 cup oat flour plus 1/4 cup cornstarch

Adds mild oat flavor and a tender crumb but produces a denser scone.

Dairy-Free Cake Flour Substitutes for Scones

Full Dairy-Free guide →

All-Purpose Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

This blend reduces protein content to approximate cake flour, yielding tender scones with good rise and crumb.

Pastry Flour

Ratio: 1 cup pastry flour per 1 cup cake flour

Pastry flour has a protein content closer to cake flour, producing tender scones with a slightly firmer texture.

White Whole Wheat Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Adds a mild nutty flavor and slightly denser texture; cornstarch helps maintain tenderness.

Gluten-Free All-Purpose Flour Blend (with xanthan gum)

Ratio: 1 cup gluten-free all-purpose flour blend per 1 cup cake flour

Provides structure and tenderness but may alter flavor and crumb slightly.

Oat Flour with Cornstarch

Ratio: For every 1 cup cake flour, use 3/4 cup oat flour plus 1/4 cup cornstarch

Adds mild oat flavor and a tender crumb but produces a denser scone.

❌ What NOT to Use as a Cake Flour Substitute in Scones

Bread Flour

Bread flour has a high protein content which develops more gluten, making scones tough and dense rather than tender and crumbly as desired.

Self-Rising Flour

Self-rising flour contains baking powder and salt which can interfere with the leavening balance in scones, leading to uneven rise and altered flavor.

Gluten-Free Flour Blends (generic)

Generic gluten-free blends often lack the precise protein and starch balance needed for tender scones, resulting in crumbly or dry texture without proper binding.

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