I’ve tried a couple of gluten free scone recipes and although they have turned out okay, okay is not what you want when you eat a scone. You want the “Mmmm” effect, the light and delicate taste that all scones have and this recipe delivers! I’ve made them a traditional fruit scone but of course you can leave out the mixed fruit and have a plain scone or add herbs for a savoury one.
Adding almond flour gives these scones a lovely texture and flavour and just that something extra 🙂
I’ve made this cake in a bundt tin as every now and then, I just love to use mine. I love the pretty shape that lifts any cake to another level and always makes them look so special.
I’ve used dried cranberries here and to get the full flavour and soften them a bit, I soaked the cranberries for a couple of hours in 2 tablespoons of fresh orange juice.
It’s not a complicated recipe and definitely worth making. Step by step pictures included to help too.
I found this recipe in a magazine and as our house is full of lemon fans, I knew they would go down a big hit! These are fairy cakes, not muffins so remember to use the smaller paper cases.
They are very cute and very delicious and would look just as good at a children’s party as they would for an elegant afternoon tea. You can make the cakes ahead of time and store in an airtight container until you are ready to ice them.
You can’t beat a beautifully flavoured ginger cake. It needs nothing added to it other than a lovely hot cup of your favourite drink. This recipe results in a really light and moist cake full of flavour and the longer you leave it (difficult I know) the more sticky it gets.
The recipe is originally from the Great British Bake Off and honestly is one of the best ginger cakes I’ve ever made. This one’s a keeper and I wouldn’t dream of putting anything on it. It’s definitely best to leave it at least 24 hours before cutting and no fine thin slices … a good wedge is needed here!
I don’t claim this recipe to be in any way mine. It’s been doing the rounds for absolutely years and everyone has their version and their method. I found this one works for me. It does bake differently sometimes depending on what I add.
A friend gave me this recipe from I think a Weight Watchers book. It looks and tastes very like brown bread but uses no sugar, no flour, no oil or buttermilk … so it’s a healthier way to enjoy what seems like brown bread.
These are great biscuits to have in the house for when you just want something a little sweet but not sickly with your cuppa. They are crunchy on the outside and soft with a cinnamon kick on the inside. Pure comfort! They only take 15 minutes in the oven and a bit of mixing to get them oven ready and by using great Irish honey and oats, they rise to another level.
I’ve tried a few scone recipes and found this one and this method to be the most successful for me every time. Great big high scones are a pleasure to eat and this recipe is so easy to adapt so you can make different types of scones to suit your occasion.
Scones are really best eaten on the day they are made unless you freeze them and then you can pop them in a moderate oven for about 10 minutes to have lovely, fluffy perfect scones again. I’ve made the ones in the pictures here a Lemon flavoured scone with a Lemon Glaze but will give alternative flavour options for you to choose.
A lovely combination using both oranges and lemons instead of the traditional single lemon makes this a delicious tasting cake, perfect for zingy cake loving people like me. It’s lovely to have with your cuppa but equally, can be dressed up as a gift to take for a friend. At the end of the video, I have some decoration suggestions you might like to try. (Link in main body)
The finishing touch is a sharp, sweet & tasty syrup and instead of adding it in the traditional way of heating first, this is simply mixed and drizzled over the cake, while it’s still warm, to give it a slight crunch once it fully cools.
A traditional and well loved cake which never fails to please and is so versatile. It’s elegant and can be as simple or fancy as you like. This gluten free version is so good it’s impossible to tell the difference and I’ve put some serving options at the bottom of the page if you would like to try them.
If you’re following a dairy free diet, this can be adapted also by a) replacing the margarine with dairy free spread, b) using almond or soya milk and c) dairy free cream for the filling. All are available in most supermarkets.
It will serve 8 to 10 and can be frozen without the cream. Sponge freezes so well.
When I made this recipe, honestly, I almost had to say a Novena after eating one! They are positively heavenly and sinful all at the same time. I saw the recipe on a great blog, My Baking Addiction and though they are a little messy to make, it’s worth it! Forget the diet for these Rolo Cookies!
A wonderfully light and moist loaf cake which combines two of my favourite taste combinations – lemons and blueberries. The addition of Greek yoghurt helps to create a very light, tasty result.
You can choose to cover the entire cake with a lemon icing, drizzle it lightly over the top or leave it off completely. That’s the beauty of this lovely anytime recipe! It will adapt to most occasions. Serve it with some extra blueberries and a dollop of Greek yoghurt.
This recipe sort of scared me at first but I figured, I won’t know unless I try and it was much easier than I thought, turned out really well and I topped it with a Full Irish Breakfast topping for something a little different.
If you want pizza, then just use the Passata or Tomato Puree and use your favourite pizza toppings for a great family meal.
