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So, as you can see, I’m on a roll with my cashew cream (obsessed), and my gluten-free baking mixes. I promise I’ve got some savory dishes up my sleeve, but couldn’t resist trying this today.

Coming from England, I have a penchant for scones and cream, so this is my gluten-free, dairy-free version, (Mom would be appalled!)

The Scones

2 1/4 cups gluten-free baking mix

1tsp baking powder

8 tbsp butter or vegan butter substitute such as Earth Balance coconut spread.

1/3 cup date sugar (or you can use regular brown sugar, but date is a bit healthier).

2/3 cup rice or almond milk

1 egg, beaten

1 cup frozen blackberries

1 large apple, peeled, cored and cut into tiny cubes

1/2 cup walnut pieces

Cashew Cream

2 cups raw whole cashews

About 3/4 cup water

4 dates, pitted


To make the scones:


Pre-heat oven to 375 degrees F

I used a stand mixer:

Place the dry ingredients in the mixer. “cut” the butter into the flour. Get the mixer going on low and add the sugar, milk and egg. Careful not to over blend it. Add the fruit and nuts.

Bake for 15-17 minutes and cool on a wire rack

To make the cream. Rinse off the cashews, and place in high-speed blender (Vitamix is ideal.) Cover with water until the water line comes half way up the cashews. Add the dates and blend until you have smooth, thick whipped cream consistency. Scoop into a container with lid and chill until you are ready to use it.

Serve the scones with a generous dollop of this insanely delish cream.





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