You know when you were a child and your parent would shout to you from another room and expect you to come immediately, and you would sulk because why can’t they come to you? Sometimes when I close my eyes and I’m not thinking of much at all I can hear her calling me, ghostly and just a whisper but It’s there. And it’s funny how when you grow up and things change, so does your attitude. You see, if she were here today and called for me from anywhere, I’d run.

I want so badly to know she’d be proud of me. Sometimes I feel a tad like a fraud, like what kind of expertise do I have that I can throw these ingredients together and  tell you they are good. I took a pause on here because of my new job that is a constant stress. I began to feel like I wasn’t ever going to be good enough to have a proper blog.  But I know that I’ll never get good enough if I don’t even try, so I need to start trying. I want to learn more, grow, and have more opportunities so I can leave the work I dislike and do the things I love. I’ve said this so many times. I am really hoping this new lovely weather and attitude will surpass all my hard times where I get disheartened with where I am. And when ever I’m in doubt, I think of her.

After this long break of no posts, I promised myself my next recipe would be savory. But today is a hard day, and desserts are well deserved. I think about my mum all the time, but one day of the year is a constant reminder that others are celebrating what I don’t have. Generally food is a comfort for me, so what better day to make my absolute favourite treat.

This is for everyone who struggles today. Those of you who ache all the time, but especially on mothers day. Treat yourself with whatever makes your heart feel a little fuller, maybe these scones.

And this is for you too Mum, I’ll always run to you.


2 1/4 cup gluten free all purpose flour blend (I used bobs 1:1)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon orange zest
1/4 teaspoon salt
8 tablespoons butter (you can use a vegan butter like earth balance as well but make sure its very cold)
1/4 cup honey or maple syrup + some for drizzling
1 egg
1/4 cup buttermilk + 1 tablespoon for brushing (I made it with 1/4 cup cashew milk and 1/2 teaspoon lemon juice)
1 teaspoon almond extract
1 cup frozen or fresh blueberries

-Preheat the oven to 375 degrees and line a baking tray with parchment paper.
-In a large bowl combine the flour, baking powder, baking soda, orange zest and salt.
-Cut the butter into cubes and using your hands or a dough blender, work the butter into the flour. Do this quickly so the butter does not warm up and make sure to leave the odd chunk so these are nice and flaky.
-In a separate bowl combine the honey, egg, buttermilk and almond until combined.
-Pour this into the flour and butter and using your hands mix it together until just combined. Pour in the blueberries and work them into the dough quickly until evenly distributed.
-Take the dough and put it on a lightly floured work surface and shape it into a round 1 1/2 inch deep shape. Using a knife, cut it into 8 triangles and then place them on the baking tray with at least an inch worth of space in between.
-Brush with remaining buttermilk and bake for 14-16 minutes until golden brown.
-Let cool for 10 minutes before devouring. I love a good glaze but I personally found these great with just a light drizzle of honey so it didn’t take away from their buttery crispness.