Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.


60 g butter

3 cups self-raising flour

2 tbs caster sugar

1 ½ cups buttermilk

1 tbs milk for brushing

1 tbs raw sugar for sprinkles if you like



Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!


Caramel walnut cinnamon buns

Yes, caramel walnut cinnamon buns…. Heaven awaits! My dear friend Bonnie makes these a few times a year, so I just had to give them a go! Kids and adults alike all loved them. The aroma going through the house is of pure joy! The combination of the cinnamon with the caramel and nuts is just sensational. Give this a try when you have a few hours on your hands – you will not be disappointed!



For act 1:

25 g active yeast

125ml warm water

1 tsp caster sugar


For act 2:

125ml milk

¼ cup caster sugar

3 tbs butter

A pinch of salt


For act 3:

2 eggs

4 cups plain flour


For act 4:

200g butter

¾ cup brown sugar

1 cup walnuts


For act 5:

¾ cup brown sugar

2 tbs cinnamon powder

3 tbs melted butter



Act 1: Get the yeast activated! Dissolve 1 teaspoon sugar and the yeast in warm water and let sit for 10 minutes.

Act 2: Pour the milk into a small saucepan, heating at a low temperature for about 10 minutes, then add in ¼ cup caster sugar, the 3 tbs butter, a pinch of salt and stir until combined. Set aside to cool.

Act 3: Put the eggs, yeast mix and milk mix in a mixing bowl and stir. Add half the flour and stir, then gradually stir in the other half a bit at a time. Once the dough is formed, knead it on a floured surface until well combined and looking good! Place the dough in a metal bowl, cover and set aside for an hour. The dough will rise steadily, and a smell similar to light beer will be around!

Act 4: Melt 200g of butter on low heat, then stir in the ¾ cup brown sugar. Grease a good size baking dish, I used my roasting dish, with some butter. Pour this thick syrup in to the bottom, spreading it out a bit, then sprinkle with crushed walnuts. If you have bought whole walnuts, it is easy to take the shell off, put the nuts in a plastic sandwich bag and bash with a rolling pin to crumble without messing your whole kitchen – although, don’t look now – the kitchen for these buns is crazy!

Act 5: Roll your dough out to be as big as it can, but about 5mm thick. Spread the melted butter from act 5 over the dough. Sprinkle with brown sugar and cinnamon from act 5. Now you are ready to roll – lol! Roll the dough sideways, so you are rolling the longest length over and over. Cut the dough into portions, mine are about 5 cm long. Place each portion into your dish. Cover the dish with some cling wrap and leave for half an hour. In this time the dough will get fatter and fill out the dish more.

Sizing before letting sit.

The buns ready for the oven.

The finale: Bake the buns in your oven at 180 degrees Celsius for about 35 minutes, until beautifully golden brown. Once browned, leave for a few minutes before turning upside down onto a huge plate! Can you smell that?! Have a taste! It was so worth it, wasn’t it!!

Golden brown straight out of the oven, ready for tipping out!

Inverted – beautiful sticky loveliness!

Caramel walnut cinnamon buns

Easy scrumptious bircher muesli

Do you have a favourite breakfast drink? I do! It is the German made Cawston Press Apple and Ginger juice. I just love that morning zing! So I thought I’d combine two favourites and here’s the result… I hope you like it!


2 cups Droset cereal Raspberry and Blackcurrant bircher mix

1 cup Cawston Press Apple and Ginger juice


Add both to a bowl and stir well. Leave in the fridge overnight and ta da! You’ve done it! I like mine served on top of Greek Yoghurt, whilst my daughter prefers it on its own. Either way, or your way, have a go! It is seriously simple and seriously scrumptious!

Easy scrumptious bircher muesli

Spanish sardine pots

These are fabulous as a breakfast or a dinner. And so simple! I do not often cook with canned meat, in fact, I think sardines and anchovies are it! Because we have recently moved I had to run down the cupboard and use things up so we had some quite inventive dinners! This is a keeper, I’m making this again!!


Ingredients to make 4 pots

3 slices of light rye or a choice of bread you like

4 eggs

1  tin of sardines in tomato sauce

Handful of grated cheese you like

Handful of parsley, roughly chopped


Tear the bread and place it in the bottom of each pot/ramekin. Place some sardines on top, breaking them up a little with a fork. Crack an egg on top and pierce the egg with the fork to spread it out. Decorate with a little grated cheese and bake in the oven at 180 degrees Celsius for about 15 minutes. When they are ready, pop them out and sprinkle some parsley! Enjoy your delicious fish pots!



Spanish sardine pots

Beautiful banana bread

This is fabulous fresh and smashing toasted! It can be made ahead of schedule and frozen in inch thick slices. I send it in the kid’s lunch boxes, to work with my hubby and even serve it for breakfast on those beautiful autumn days where you just wake up wanting melted butter to ooze down something scrumptious!


125 g butter

1 cup brown sugar

2 eggs

Pinch of bi-carb soda

Sprinkle of cinnamon sugar

Sprinkle of nutmeg, less than half the sprinkle size of the cinnamon!

2 mashed overripe bananas

2 cups plain flour


Beat the butter and sugar together, then add the eggs one at a time. Add the mashed banana and spices and stir, then add the flour and bi-carb. Once combined really well, spoon into a lined log tray and bake at 180 degrees Celsius for approximately 50-60 minutes. The smell of your home will draw everyone in, and you’ll all be bananas together!

Beautiful banana bread

Mouth-watering muesli!

Breakfast, afternoon tea or on the go snack – however and whenever you like your muesli, this is a winner! It’s hands down an easy make, cheap as you want it to be with choosing whatever nuts or seeds you like that are in the budget, and lasts for a week stored air tight. Enjoy!


2 cups rolled oats

1 cup shredded or flaked coconut

½ handful sliced almonds

½ handful sesame seeds

½ handful macadamia nuts

1 tsp ground cinnamon

2 tbs coconut oil

100ml rice malt syrup, warmed up



Combine all dry ingredients together. Add the oil and the warmed syrup, and coat all ingredients. Place the mixture on a lined baking tray and spread it out. Bake at 180 degrees Celcius for 15 minutes, then toss the mix and put it back in for another 10 minutes. Once cooled you can add sultanas, dried apricots, or upon serving add berries or whatever you like! I like this served with greek yoghurt, or just with milk! However you enjoy your muesli, this is a good recipe!

Mouth-watering muesli!

Blueberry and Greek yoghurt muffins!

These are a hit with young and old alike, and everyone in between! Whether you make these gorgeous girls for breakfast, the church cuppa after mass or for no reason at all, you may just fall in love!!


2 cups self-raising flour

1/2 cup Greek yoghurt

2/3 cup brown sugar

180 ml olive oil

3 eggs

1 tsp vanilla extract

1 cup blueberries

¼ cup rolled oats

Extra oats for sprinkling on top

2 tbs raw sugar for sprinkling on top



Combine the flour, yoghurt, sugar, oil, eggs and vanilla in a bowl and mix until well combined. Add the oats and mix well. Add the blueberries and stir. Divide amongst your lined muffin tin. Sprinkle a little oats and some raw sugar or caster sugar (your preference) on the top and then bake in 180 degree Celsius oven for about 30 minutes. This recipe works well with frozen mixed berries, and with fresh raspberries too!

Blueberry and Greek yoghurt muffins!