Traditional (KISS) Scones

My mother-in-law makes fantastic scones (wheat based). When the children visit her she will have a freshly baked batch waiting. I am constantly surprised that these scones seem to be "inhaled" by my children. One minute they are there & the next they are gone with a only a few crumbs remaining. So, the scone recipes on this website are based on my mother-in-laws recipe. They are delicious when they are straight out of the oven & the butter melts - and yes, they are also "inhaled" by my children.  

I have kept the ingredients for this Traditional (KISS) Scone recipe relatively simple.  


200 g Bakers' Magic Gluten free flour

60 g Potato starch

10 g Sugar

15 g Baking powder

1/4 tsp Salt*

60 g Butter

225 g Milk

1/2 tsp Vinegar

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 vinegar to the milk & set aside.


Place all ingredients into the TM bowl apart from the soured milk.

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

Add soured milk 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 soured milk.

Mix until the mixture resembles biscuit crumbs.

Add soured milk 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 10 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.