Quick Homemade Sweet Scones

Last week I had a new oven instaled in my kitchen, so I have been busy testing it over the weekend. My first successful test was when I cooked my Fruit Scones.  If you have cooked scones before you will know that they do not always rise straight upwards, but often can “fall” sideways. Of course this does not change the flavour but when baking for guests, it is nice to have them straight (ish).  My new oven certainly has achieved this.

I have used the same scone recipe for years, and rarely do I have a disaster; whether they lean over or not. I never replace butter for a vegetable fat. If you do, maybe drop me a note to let me know how it goes.

Quick Homemade Sweet Scones

Traditional English Scone recipe

Course Cakes
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 scones


  • 100 gm Unsalted butter softened slightly
  • 450 gm Self raising flour
  • 2 tsp Baking powder
  • 50 gm Caster or granulated sugar
  • 2 medium Eggs
  • 200 ml Milk
  • 50 gm Sultanas Optional


  1. Preheat oven 200 C or Gas 6. Grease or line 2 baking trays with parchment paper or silicone.

  2. Cut the butter into small pieces and place in the bowl. Soften before adding the flour.

  3. Add the flour, baking powder and sugar and rub the butter into the dry ingredients. You do this by rubbing the butter through the flour with your fingertips until it resembles breadcrumbs. Do not rush or leave big lumps of fat.

  4. Break the eggs into a measuring jug and beat lightly with a fork and then add the milk to make the amount of liquid 300 ml.

  5. Add some of the egg mixture into the dry mix and stir throughthe mixture. Gradually add the liquid and mix together until you have a slightly sticky dough. You will probably not need all the liquid for this stage.

  6. Lightly flour your work surface and turn the scone dough onto it and knead very slightly, adding in the sultanas as you lightly turn the dough. Do not overwork.

  7. Roll dough to about 2 cm think, cut using a pastry cutter and place on the baking tray. Brush with a little of the left over egg/milk mix. If you have none left then a little milk will suffice.

  8. Bake for 12 to 15 minutes or until well risen and a pale golden brown colour. To check they are cooked, tap the bottom and they should sound hollow.

  9. Serve with butter and jam or for a treat, clotted cream and jam.

Recipe Notes

Scones freeze very easily and can then be defrosted at room temperature and refreshed in the oven for 5 to 10 minutes.

Traditional Gingerbread Men

I love Gingerbread Men any time, but of course they must form part of the Christmas Fayre. These cute little figures are so easy to make and great fun for involving the kids.

I have only decorated mine with white royal icing, but why not buy some coloured sugar balls and the kids can decorate however they like.  You could go to town and add some edible glitter to make them even more Christmasy; or colour the icing. You can find in the bakery section of your supermarket an array of decorations, including icing pens.

Gingerbread Men

Cute little snappy spicy biscuits

Course Snack
Cuisine British
Keyword Biscuits, Crunch, Spiced
Prep Time 1 hour
Cook Time 9 minutes
Total Time 1 hour 9 minutes
Servings 40 biscuits
Calories 80 kcal
Author SharonBye


  • 350 gm Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 1 tbsp Ground ginger
  • 125 gm Unsalted butter cut into small knobs
  • 175 gm Soft dark brown sugar
  • 4 tbsp Golden syrup
  • 1 Large Egg


  • Royal Icing
  • Writing Icing
  • Other decorations as required


  1. Pre-heat oven on 160 or Gas 4.

  2. Mix the flour, bicarbonate of soda cinnamon and ginger together in a large mixing bowl.

  3. Add the butter, and rub in with your hands until you have mixture resembling breadcrumbs.

  4. Thoroughly mix in the sugar.

  5. In a seperate bowl, whisk the egg and golden syrup together and then add to the dry mix.

  6. Bring the mixture together to form a dough. Once the mixture has started to clump together it may be easier to turn onto a clean work surface and knead it to incorporate all the mixture.

  7. Place the dough in the fridge, covered or popped into a plastic pot with a lid. Leave to chill for at least 30 minutes.

  8. Your dough will keep well in the fridge for a couple of weeks, or you can freeze it for up to 3 months.

  9. Roll the dough out to about 0.5 cm. Use cutters to cut out your required shapes and lay spaced out on a baking tray onto which you have laid parchment sheet or baking paper.

    I made about 40, but of course this will depend on the size of your

  10. Bake for around 9 minutes. The biscuits will be browner but still soft. Place carefully on a baking rack to cool and they will then crisp up once cooled.

  11. Decorate as required.

Nutrients based on 40 biscuits

Calories 80, Fat 3 g, Carbs 15 g, Protein 1 g

Gluten Free Banana and Chocolate Chip Cupcakes

I had two over ripe bananas in my fruit bowl this morning to use up. I have promised my niece I’d make some cakes for tomorrow, so why not throw the bananas in too. What better to add to bananas than chocolate.

When I was in the Girl Guides, I remember fondly one of our camp puddings (I think it was a treat on our last night); we would slice a banana still in its skin length ways, stuff in the slit as much chocolate as we could using a small Animal chocolate bar; then they were wrapped in tin foil and placed in the embers of the camp fire. Once cooked the bananas were all soft and gooey and of course the chocolate had melted into them. What a treat!

As I have used gluten free flour I have added xanthan gum to help the ingredients combine. If you use flour which is not gluten free then just leave out the xanthan gum too.

Banana and Chocolate Chip Cupcakes

Made with gluten free ingredients

Course Snack
Cuisine British
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 247 kcal


Cupcake Batter

  • 2 over ripe Bananas mashed
  • 1 tsp Baking powder, gluten free sieved with the xanthan gum and flour
  • 1/4 tsp Xanthan gum
  • 225 gm Gluten free self raising flour
  • 100 gm Butter or Margerine make sure it's softened
  • 2 medium Eggs
  • 175 gm Caster sugar
  • 3 tbsp Milk or milk alternative
  • 50 gm Chocolate chips, gluten free


  • 50 gm Dark Chocolate, enough for 6 cakes
  • 50 gm Butter or margarine, softened butter cream for the other 6 cakes
  • 150 gm Icing sugar
  • 1 tbsp Milk



  1. Pre-heat oven on Gas 4 or 180 electric (160 fan).

  2. Place 12 muffin/cupcake cases in a muffin tin.

  3. Measure out all ingredients APART from chocolate chips, into a large mixing bowl or the bowl of your food mixer.

  4. Whisk ingredients together until all ingredients incorporated and mixture resembles a thick batter.

  5. Stir in the chocolate chips.

  6. Divide mixture between 12 cupcake/muffin cases. Mixture should be about 2/3 rds of case.

    Level of batter in case
  7. Place in the centre of oven for 25 minutes. You may need to turn the tray around after 20 minutes to ensure an even bake. Leave to cool on wire rack.


  1. You can simply melt the chocolate either in the microwave or over hot water; then using a teaspoon, drizzle the melted chocolate backwards and forwards across the cake.

  2. Or you can top with butter icing. For the butter icing, simply whisk or hand beat the sugar, margarine and milk until smooth. Pipe or simply spread and fluff with a fork. If they’re a bit uneven, as mine are, then slice the top off.

  3. This is what I have left over from the ingredients listed above.


Tomato, Bacon and Mushroom Soup

My Tomato, Bacon and Mushroom Soup is a perfect nutrient packed dish for anytime of the day. I was thinking, why shouldn’t we eat soup for breakfast?  Well we eat Smoothies don’t we? So why not soup?

Using three traditional ingredients from a full English breakfast I made this creamed soup, and yes it worked. The taste is reminiscent of baked bean juice, but much more fulfilling and meaty. Eating soup for breakfast did feel strange but I often make a smoothie, the definition according to Dictionary.com is a thick beverage of fruit puréed in a blender with ice and milk, yoghurt or juice; so why not a thick beverage of vegetables?

Only 7 net carbs per portion, a perfect start to the day.

Continue reading “Tomato, Bacon and Mushroom Soup”

Cauliflower Pizza Base

Using just 6 ingredients from your everyday stores you can enjoy this low carb cauliflower pizza base. There are plenty of low carb alternative pizza base recipes on the internet and I have tried many. I started out with courgettes, but I could never seem to get them dry enough to prevent a soggy base. Then I found cauliflower recipes which revolutionized my  outlook on alternative pizza bases. Net carbs 17 g per 9 inch base.

To vary the taste, I do add other vegetables to my cauliflower, cheese and egg mixture. Often I include vegetables which I want to use up. My favourites are carrot and leeks, so the recipe below will include these, but I’m sure once you’ve made this a couple of times you will experiment with what suits you. The main thing is that the cauliflower is great at making the base firmer so it is key to the ingredient list.

These bases are ideal to eat cold and once topped with tomato pizza topping and your chosen meat and vegetables make a fabulous lunch box meal.

TIP: The base should be cooked on a non-stick commodity such as a silicone baking mat or baking parchment paper.

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Low Carb Peanut Butter Cookies

These delicious Peanut Butter Cookies provide a sweet tasting snack.  Whilst I find eating low carb does not actually leave me needing to snack often, it is still nice now and again to be able to have a “biscuit” with your cuppa. I tried a range of different ingredients but often found cookies or biscuits dry, that was until I found these little beauties. Net carbs 1g per cookie (appx.5cm diameter).

I am not sure which website I found them on so apologies for not citing but I have been making these for a couple of years now so I do not need to refer to a recipe, they are that simple.

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Bacon, Mushroom and Leek Egg Muffins

These little Egg Muffins are a brilliantly versatile item for any lunch box. One of the things I find most difficult about watching my carbs is food on the go. Maybe office lunch or a picnic with friends.    These wonderful muffins give a variety of easy and cheap alternatives to fulfil midday hunger.

The muffins can be made quickly and easily in advance and will hold up in the fridge for at least 3 days. They can be frozen and can be taken out as they required. Depending on your chosen filling, they can become a little watery once defrosted, but they really are so quick to make you may prefer to make a fresh batch as required.

Perfect to eat cold, but if you have the facilities to heat them, such as a microwave then they are even more gorgeous. Net Carbs 7g per muffin.

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Low Carb Cornish Pasty

Cornish pasties are obviously from Cornwall, England. Traditionally made with meat, potato and vegetable mixture enveloped by pastry. Yes pastry – I had not considered these for my low-carb blog until I found a recipe for Fat Head Pastry. Original recipe I used can be found here: https://www.ditchthecarbs.com/fat-head-sausage-rolls/

Wow if I can make a low-carb pastry then maybe I could include Cornish Pasties. My version below is only 9 net carbs per portion.

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