With everyone revisiting their kitchen bottom drawers, baking at home has quickly become the new going out. I don’t know about you but I’m feeling healthier and far more aware of exactly what's going into my body. My neighbour dropped off some freshly made blueberry scones last week and it sparked me to revisit this old classic. As a kid scones were one of the first recipes l mastered and I remember my grandma being very impressed. She was an incredible cook and didn’t sugar-coat her words (pun intended), so if you got a tick from her you knew it was real. Now I’m making these for my kids most days, they're quick, easy and a great mid-morning snack. 

Like all recipes I have altered the ingredients to suit dairy and gluten intolerances, so us Beauties can keep on enjoying delicious treats AND keep our skin happy too!


Dairy free, Gluten free


2 cups Gluten Free Self Raising Flour
30 g Nuttelex
1/2 cup Sparkling Mineral Water
1/2 cup Oat or Rice Milk
1 tsp Bi-Carb Soda
1 punnet of Blueberries
1 tsp of Sugar (optional)



Preheat oven to 200º (fan forced). In a mixing bowl lightly rub the Nuttelex into the flour and add the blueberries. In a separate measuring jug combine the milk, mineral water and bi-card soda, then gently combine with the dry ingredients. Use a knife to cut through the dough until only just combined. The less you work the mixture, the fluffier your scones will be. Flour a baking tray, turn out the dough and cut out scones using a scone cutter. Brush the top of the scones with milk and sprinkle with sugar (this step is optional). Bake in the oven for 8-12 mins or until golden brown.  


The less you work the dough the fluffier your scones will be. 
The dough should only just be combined - if there are gaps and it seems to be a bit falling apart, that’s good.
Touch the dough very lightly and only just as much as you have to. 

Enjoy mid-morning with a cuppa and a bestie!