Gluten free scones

The mixture is quite smooth and sticky. You’ll need to sprinkle flour as you kneed it until it comes together. Make sure you keep the dough at least 2cm thick, any less and you’ll get hard, crispy discs – but if they’re too thick they’re a but stretchy and chewy. But for GF, the flavour is pretty spot on.


2 cups gluten free self-raising flour, sifted (I used the Woolworths brand)

1 teaspoon baking powder

1/4 cup icing sugar

1/2 cup thick cream

1/2 cup cold lemonade

2 tablespoons milk

*extra 1/2 cup gluten free self-raising flour


Step 1

Preheat the oven to 220C. Lightly grease

baking tray.

Step 2

Place the flour, sugar in a large bowl.

Add the cream and lemonade and mix to

form a soft, smooth dough.

Turn out onto a lightly floured workbench

and knead lightly until combined. Press the

dough with your hands to a thickness of

about 2cm. Use a 4cm round cutter to cut

out scones, place on baking tray and brush

the tops with some milk. Re-roll scraps to

make a few extra scones.

Bake for 10-15 minutes until golden.

Serve with your desired toppings.



1 1/2 cups self raising flour (this works just as well with gluten free flour for those who are intolerant. Pictured pancakes are GF)

2 tablespoons caster sugar

1 1/2 cups buttermilk

1 egg

1/2 teaspoon vanilla bean

1 tablespoon melted butter

Oil spray


Sift flour in to a large bowl.

Add the dry ingredients and milk gently with a fork.

Add the wet ingredients.

Use an electric beater until smooth.

Use your 1/4 cup measuring cup as a spoon for the batter

Head a frying pan to a medium head, a light spray with oil.

Ladle the batter in to the pan.

Bubbles will form on the top, it’s time to flip when the bubbles pop.

Count to 30 and then flip on to a plate, cover with a bowl to keep the pancakes warm as you make your way through the rest of the batter.

Serve with the topping of your choice.

I personally enjoy whipped cream cheese with berries and maple syrup.

Lemon curd with fresh raspberries is nice too…

… frozen yoghurt, kiwi and blueberries is refreshing.

(You can find the recipe for the whipped cream cheese and the recipe for lemon curd on this blog)

Curd recipe – works for lemon, lime, grapefruit, pink grapefruit (not orange)


125g of reduced salt butter

1 teaspoon of zest

1 cup of juice, strained

1 cup caster sugar

1/2 teaspoon vanilla bean paste

3 eggs (whisked before incorporating)


In a small saucepan on a gentle heat, melt the butter.

Add the juice, zest, sugar and bring to the boil

Simmer for 1 minute

Remove from the heat

Add the eggs and vanilla and mix, in the saucepan, with an electric mixer

When smooth, return to the stove on a medium heat and whisk until thick and smooth

Remove from the heat and stand

(You can add gelatine and cream if you want to use it to fill a lemon tart)

This is fabulous – put it on your pancakes with some lovely berries, slather it in scones with lemon curd or jam, or double the recipe to cheat at a cheesecake slice.


500g light cream cheese

250g regular cream cheese

1/3 cup thickened cream

1 tablespoon custard powder

1/2 teaspoon of vanilla bean paste

The zest of 1/2 a lemon

2 tablespoons of icing sugar


Use an electric beater to whip until smooth

Buttermilk scones


3 cups self raising flour

3 teaspoons baking powder

2 tablespoons icing sugar

60g salted butter (at room temperature)

1 1/2 cups buttermilk (chilled)

Preheat oven to 200c


Mix the flour, baking powder, and icing sugar in a largish bowl.

Using your fingertips rub in the butter until no large bits remain and it has the texture of breadcrumbs.

Make a well in the centre of the ingredients and add the buttermilk.

Slash through the mixture with a knife until all the ingredients have come together.

Turn the mixture out of the bowl on to a clean bench that has been lightly floured. Knead just until it comes together more will make the scones chewy.

Press the dough out to about 2cm thick. Cut into rounds using a sharp 4cm cutter. Place close together on a baking tray lined with baking paper.

Squash the bits that weren’t cut into another 2cm high mound and cut again and repeat until all the dough is used.

Lightly brush the top of each scone with milk.

As soon as you’ve popped them in the oven and closed the door, lower the oven temperature to 175/180c

Bake in the middle of the oven for 10–15 mins or until lightly coloured on the top and bottom.

Makes approximately 18 generous scones.

Serve with lashings of your favourite toppings and a good cup of tea!

This is my version of a soup a friend made for me from a Donna Hay recipe. It’s hearty and delicious, but even better – it takes less than 20mins for start to serving. It’s tasty and satisfying. We call it ‘Manly Soup’ – because it’s hearty and…. full of balls!

*you could also leave the meatballs out if you wanted a veggie soup, leave the yoghurt out if it’s for vegans


1 brown onion, finely chopped

3 finely sliced garlic cloves

2 teaspoons of olive oil

2 1/2 stock cubes (I use Massell beef)

5 cups of boiling water

1 cup of red lentils

250g chopped frozen spinach

500g lamb mince

2 tablespoons of harissa paste

1 teaspoon smoked paprika

Salt and Pepper to taste

Thick natural yoghurt, to serve


Gently soften the onion and garlic in the olive oil.

Add the stock and boiling water.

Add the lentils and stir well.

Cook for 7 minutes

While the lentils are cooking – make the meatballs.

Mix the harissa and paprika through the lamb mince.

Use a heaped teaspoon to measure out the meatball mixture and roll in to uniform sized balls.

Add to the soup and cook for a further 6 minutes until cooked through.

Add the frozen spinach. Stir through. As soon as it returns to the boil, it is time to serve.

Ladle generous servings in to bowls and tip with a tablespoon or two of thick natural yoghurt and fresh black pepper.


You can cheat and use a tin of soup, but of course it’s better when you make the soup from fresh ingredients. (Tinned soup is a time saver on weeknights, fresh soup is great on a weekend when you’re pottering around.)

The Soup.

400g tin of diced vine ripened tomatoes

2 cloves of sliced garlic

1 small brown onion, finely diced

1 teaspoon of tomato paste

2 tablespoons of olive oil

3 Massel stock cubes

1.5L of boiling water

1/4 cup of chopped parsley – stalks and all!

1/4 cup of chopped basil – stalks and all!

Salt and pepper


Soften onion and garlic in olive oil.

Add the tomato paste, cook for a minute

Add the tinned tomatoes, stock and water

Add the parsley, basil, salt and pepper.

Simmer for 30 minutes.

Blend the soup until smooth. (You could keep a ladle or two of the soup aside while blending to add texture)

In the mean time…..

The Meatballs.

500g beef or lamb mince

1 small brown onion – grated

2 garlic cloves – crushed

Salt and pepper

1/4 teaspoon of ground cumin

1/4 teaspoon of ground coriander

1 TINY pinch of cinnamon

1/4 cup of long grain rice

1/4 cup of finely chopped parsley


Combine mince, onion, rice, garlic and parsley in a large bowl. Season with salt and pepper. Using 1 tablespoonful mixture at a time, roll mixture into balls.

Add meatballs to boiling soup. Reduce heat. Cover and simmer for 40 minutes or until rice tender and meatballs cooked through.

Serve with a dollop of sour cream and a garnish of fresh parsley.