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My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 


I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 


Sass's Buttermilk Scones

The burning question is..... are you a cream or jam first person?

Scones are always a fast favourite and so versatile. You can create just about any flavour that you crave. While gluten free scones have a bit of reputation for being a challenge to make, I promise you this easy scone recipe is going to knock your socks off. Once you know ALL the tricks.

Xanthan gum adds stability to the scone dough, while the buttermilk keeps the scone light, soft and moist inside. The other secret to these scones, is to place them almost touching on the baking tray. Yes. You heard me right! Almost touching! This helps the scones to support each other given the softness of the dough and the tendency to spread a little.

You've heard me say this many times over. Not all gluten free flours are created equal. I used my favourite FG Roberts gluten free flours for this recipe. You can use other brands too, just be mindful that some flours are thirstier than others which means you may end up with a dry scone or need to adjust the buttermilk quantity.


Sass’s Buttermilk Scones

Cook Time: 15 min. | Servings: 6-8 portio

180 grams gluten free self raising flour

120 grams gluten free plain flour

1 tablespoon baking powder

60 grams cubed and chilled butter

20 grams caster sugar

220 grams buttermilk


  1. Preheat fan forced oven to 210 degrees celsius.

  2. Line a baking tray with baking paper.

  3. Place flour, baking powder, butter and sugar in a bowl and mix to combine.

  4. Rub in the butter until the mix resembles breadcrumbs.

  5. Add buttermilk and mix with a butter knife until it comes together

  6. Scrape dough onto a floured surface. Now don't panic just yet! the dough will be sticky and a but rugged looking.

  7. Simply use your hands to shape the dough into a shape that is about 3cm thick. Be mindful not to over work the dough.

  8. Use a floured scone cutter to cut out circles approx 5cm round and place on the tray.

  9. Continue until all dough is used.

  10. Brush with a little buttermilk

  11. Bake for approximately 10-12 minutes until golden brown.

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