Date Scones


This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


200 g Bakers' Magic Gluten free flour

60 g Potato starch

30 g Brown sugar

15 g Baking powder

1/4 tsp Salt*

60 g Butter

200 g Milk

80 g Dried dates (~finely chopped)

Extra potato starch

Extra milk

* or slightly more according to taste


Turn oven on to 200 C. Line a tray with baking paper. 

Add the finely chopped dates to the milk & set aside.


Place all ingredients into the TM bowl apart from the milk & date mixture.

Mix for 5 secs on speed 8. The mixture should resemble biscuit crumbs.

Add milk mixture to TM bowl.

Use a spatula to bring the flour mix off the sides of the wall of the bowl.

Mix for 5 secs on speed 4.

Stand Mixer 

Place all ingredients into the mixing bowl apart from the milk & date mixture.

Mix until the mixture resembles biscuit crumbs.

Add milk & dates to the bowl.

Mix until a dough just forms.


The mixture will be slightly sticky at this stage.

Dust a clean work surface with some of the extra potato starch.

Lightly dust a rolling pin & your hands with some of the extra potato starch.

If using a shaped cutter put this into some of the extra potato starch. This stops the cutter from sticking to the dough.

Big difference between a wheat based scone recipe & this one - the dough likes to be handled.

Gently knead the dough using some of the extra potato starch when necessary.

Roll out the dough. I roll the dough out to ~2 cm thick with the help of two plastic covered cooking books either side of the dough. The rolling pin rests on the books when the dough is the same height as the books.

Cut out individual scones using the cutter. Do not twist the cutter - the scones will rise better if you don't twist. I use a 58 mm (2 1/4 inch) diameter scalloped cutter. 

Carefully transfer the cut dough to the lined baking tray. Place subsequent scones close to the first scone but leave room for expansion. 

Repeat until you can not cut any more shapes.

Put a bit more potato starch on the work surface & on your hands.

Bring the remaining dough together & gently knead it again until it has a smooth consistency. It will still be slightly sticky.

Roll out the dough, cut out individual scones & transfer to the baking tray.

Repeat the process until there is no dough remaining.

I make 11 scones when the dough is 2 cm thick & the round cutter has a 58 mm diameter.

Lightly brush the tops of the scones with the extra milk. 

Bake in the oven at 200 C for approximately 18 mins. The amount of time is a guide only as individual ovens will vary as will the size of the scones.