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.






I’m madly experimenting with childhood favorites that I think are perfect for Holiday gatherings. I have some people coming over on Sunday and rather than present them with the now awfully ubiquitous bruschetta or even worse, hummus and chips, I thought I’d Bake a batch of light, cheese scones, which are delicious on their own or served warm with butter. If you are throwing a “wine & cheese” party this holiday season – or have a pot-luck coming up, these are perfect crowd-pleasers. That said, once you have a warm batch sitting on your wire rack, you and your family will be hard-pushed not to devour the whole lot.


2 cups all-purpose flour

3 tsp baking powder

1tsp baking soda

1tsp salt

1tsp dry mustard powder

5tbsp unsalted butter., cold

7/8 cup plain yogurt or buttermilk

1 cup grated strong cheddar cheese & 2tbsp for dusting

Pre-heat the oven to 425 degrees F

Grease a large baking sheet.

Place the dry ingredients in the bowl of your food processor.

Roughly cut up  the butter and add.

Pulse so that the mixture resembles rough breadcrumbs. Add the grated cheese and pulse once more.

Empty into a bowl and add the yogurt or buttermilk – mix it in with a metal spoon. Carefully press the mixture with your hands into a ball of dough. Work as lightly as possible as you don’t want to overwork the dough.

Flour a board and roll out to about 3/4 of an inch.

Press out scones with a small cookie cutter and place on baking sheet.

Sprinkle a little grated cheese over each one.

Pop in the oven for 7-8 minutes. If they’re not browned on top, give them another minute. Remove and cool on wire rack.


Enjoy with copious amounts of butter – but make to warm them if you’re not eating them straight from the oven.

They freeze brilliantly or keep up to 3 days in an airtight container.


My second favorite berry in the world is the blackberry – raspberry takes 1st place for sure, but I’ve cooked so much with raspberries in the past 14 days, that I want to give the lowly blackberry a whirl.

Blackberries remind me of growing up in the bucolic English countryside. Late August, the “bramble “ bushes lining the country lanes are loaded with these little gems. As little kids, we’d take off “brambling,” which is basically blackberry picking, and we’d come back stained from head to toe with nothing for mom to cook with. Oh by the way, my mom makes and exquisite Bramble Jelly, which spread generously on an English muffin is heavenly – I’ll get the recipe from her and give it a go when I get back from the UK late August.

Anyway, I managed to find a large basket of organic blackberries at the grocery store and since I had a pot of sour cream that needed using up, I knew just the recipe.

You’re going to get to realize that I’m sort of obsessed with flours and love to combine all kinds of flours in just one recipe. I reined myself in with these scones as I want my daughter to love them, and too much whole wheat, or other fancy grains don’t do it for her.

She likes things to look white! She had a friend over for a sleepover last night and the friend asked if I could make pancakes this morning. Lola (my daughter,) almost have a fit – “NOT my mom’s pancakes peleeeeze..they’re all brown and heavy and sometimes she puts this yucky green stuff (that would be hemp powder,) in them!!” Well that was a bit humiliating in front of the friend, and so I marched into the kitchen determined to make the most brilliant white and processed –looking pancake I could. I used unbleached flour, lots of sugar (don’t own white sugar or that would have gone in,) a ton of baking soda to make them rise high, and finally I packed them with chocolate chips. My husband took one look in the pan and was appalled, “you’re not going to let them have maple syrup with that are you?”, he enquired.

“You bet,” I replied, stacking them high as I could. I wasn’t going to be the mom who makes “gross” pancakes! Needless to say, they went down very easily and Lola turned around on her way out of the kitchen, “wow mom, you can make a normal pancake, who would have known!” Grrrrgh – little madam.

Anyway, I digress – the flours I choose for these scones were Spouted wheat (nutty,) and unbleached – so they wouldn’t be too heavy for madam.

They turned out delicious – so delicious, especially served with a dab of unsalted butter while still warm. Unlike a coffee shop style of scone, which is heavy and way too large, I used my husband’s late grandma’s wonderful old cookie cutter to create dainty little scones.

Blackberry & Sour Cream Scones

1 1/2 cups unbleached flour
1 ½ cups whole wheat or spouted whole wheat flour (if you want a really white scone, just use all unbleached flour.)
1 tbsp baking soda
1/2tsp salt
8 tbsp cold, unsalted butter
¾ cup of raw sugar
1cup blackberries
1cup sour cream

Pre-heat oven to 325 F

Place the flours, salt and baking soda in a medium bowl and combine well.

Add the butter and use your fingers to “rub” it into the flour until the mixture resembles large crumbs.

Mix in the sugar. Roughly chop the blackberries and use a potato masher to smoosh them into the mixture. Add the sour cream

This is where it can get messy. You need to use your hands to squish the mixture into a sticky ball of dough and sticky it will be! Do add a little more flour if it’s too sticky.

Roll it out on a floured surface and use a glass or a cookie cutter to cut out your scones.

Place the scones on a baking sheet covered with parchment paper and place in the oven for 15 minutes or until lightly browned on top.

The best time to eat them is when they are still warm. Split in half and dab with a little butter. They are also great at room temperature. They will keep in a sealed container for up to 4 days.