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"The most buzzed about bakery in the country!" - IMAGE MAGAZINE

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Scones To The Rescue!

Scones To The Rescue!

Every week I make the same promise - this week I will get more sleep. However, running a company and managing a social life tend to eat into my affirmation week after week. Out of this situation have come some super functional hacks and recipes to keep me going. This scone recipe in particular has been a rockstar in terms of what it can do for me. I developed it 4 months ago and it has been super effective ever since.

What I needed-

A quick source of energy, all 3 fibres, protein and a product that would enable healthy bowel movements that day.

This recipe is designed to be quick but effective. The dough isn't sprouted (however you can sprout yours if you like). It's a really great recipe for anyone who works out hard on a weekly basis but has gut health issues they need to manage. Simply served with butter or hummus, one scone will give you the energy you need to get through tired days and relieve you of any bloating you're suffering from due to a lack of sleep and your gut being a bit out of whack!

Scones to the Rescue!


  • 110g organic quinoa flakes
  • 120g sorghum (almost impossible to buy organic sorghum)
  • 60g organic tapioca flour
  • 45g organic chia seeds
  • 40g organic ground flax
  • 70g organic butter
  • Half teaspoon gluten-free bicarb of soda
  • Half teaspoon salt
  • 2 tablespoons brown sugar (Sugar! Gasp! This is a crucial ingredient when using this recipe for quick energy during times of exhaustion! We've all been there.)
  • 1 organic egg
  • 150ml organic milk


Mix all the dry ingredients together and then rub in the butter until the dough is in crumbs.

Beat the milk and egg together before pouring into the centre of the dry mixture.

Stir the mixture together until it comes into a ball. Add more milk if you feel the dough is a little too dry and will break once you roll it out.

Roll out the ball onto a sorghum floured surface. Brush some egg on top if you like a glazed scone and sprinkle some more chia seeds on top. Cut into 4 triangles.

Bake for 20-25 minutes at 180 degrees celsius fan.

These scones will keep for 5 days. I enjoy them toasted from day 2 onwards. They are such a handy thing to keep in your bag ready for impromptu summer picnics or those times you're the only one one in the group in need of a gluten-free bread to go with your cheese plate at cheese and wine night! ;)

Enjoy on all occasions with all toppings! 

Karen xx