Sun-dried Tomato Olive and Goat Cheese Scones

Who doesn’t love a delicious scone? One of my favorite scones to bake is blueberry with a lemon zest icing. But today I was interested in something a lot more savory, so I decided to make these sun-dried tomato, olive and goat cheese scones. They are packed with so much flavor and you can have them for breakfast and lunch with a nice salad and soup combo.

Sundried Tomato Olive and Goat Cheese Scone

The scone is super creamy, because of the goat cheese and also the buttermilk I used instead of using regular milk. If you want to make the scones vegan you can completely leave out the goat cheese and use a non dairy milk and vegan butter instead of regular butter.

The beauty of scones, is they give us an opportunity to take a biscuit and make it all fancy and add our favorite ingredients. Try different food combinations, like spicy scone with cheddar and jalapeños.

My next recipe prosciutto, walnut and fig scones with smoky gruyere or gouda. Hmm…🤔. You will have to wait and see until next time remember to Set the Table with Love.

Sundried Sundried Tomato Olive and Goat Cheese Scone<

2 cups organic all-purpose flour

2 teaspoons baking powder, aluminum free

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon black pepper

3 tablespoons organic cane sugar

1/2 cup cold butter, cut into small pieces (1 stick)

1/2 cup buttermilk

1 organic egg

1/4 cup sun-dried tomatoes without oil, chopped

1/4 cup kalamata olives, dried and chopped

1/4 cup goat cheese, crumbled


Heat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat. I used a silpat it seems to brown better than parchment, if you use parchment, double of the sheets. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar. Using two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined. Gently fold in the sun-dried tomatoes, the olives and the goat cheese. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Let cool on baking sheet for a minute or so, then transfer onto a wire rack to cool down, enjoy them for breakfast with a poached egg and a cup or tea.

Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts

I made these donuts yesterday for my son, since he was out of school, because of all the Georgia ice we are getting. I was surprised how much he loved them, since they were Vegan.  He ate three donuts in one sitting. My biggest surprise was how much my husband loved these donuts. He even asked, when he got home after work, Are all the donuts gone? Yes!! Victory!! He is my picky eater when he comes down to vegan and gluten free foods, but he loved these. I hope your family will enjoy this recipe as much as my family has.

Vegan Gluten free Cinnamon, Cardamon and Ginger glazed Donuts
Vegan Gluten free Cinnamon, Cardamon and Ginger glazed Donuts
Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts
Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts

 For the Gluten-Free Donuts

3 /4 cup white rice or brown rice flour

1/2 cup sorghum flour

¼ cup potato starch

¼ cup tapioca starch

1 tablespoon cinnamon

1-1/2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon xanthan gum

¼ teaspoon sea salt

3/4 cup organic raw cane sugar

½ cup Almond Vanilla Milk

⅓ cup coconut oil + extra for pan

½ cup unsweetened applesauce

1 teaspoon organic vanilla extract

For the glaze:

1 cup confectioners sugar

1 1/2 tablespoon almond milk (add a little more if you want it thinner, add more sugar if you like your glaze thick)

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon ginger

1/2 tsp vanilla



To make the doughnuts. Preheat your oven to 350 degrees and grease your doughnut pan. Combine the flours and starches, organic cane sugar, baking powder, baking soda, cinnamon and salt in a bowl, mixing well. In another bowl add applesauce. In a sauté pan add milk and coconut oil, on low heat. You want to just melt the oil. Whisk the oil and milk until the coconut oil is melted. Add the warm mixture to the bowl of applesauce. Add vanilla extract and whisk. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix. You just want to mix until the flour is incorporated completely.

Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8  to 1/4 inch from the top. Bake for about 20 minutes ( depending on your stove it may take less time or more) until lightly golden brown around the edges. Use a toothpick to insert in the center of the donuts, the toothpick should come out clean.

Let cool in the pan for 5 minutes. Slide a thin spatula or butter knife around the edges of the doughnuts to help loosen them out. After donuts have cooled, place on a cooling rack and allow to cool fully before topping.

The Glaze

To make the glaze. Mix the ingredients together until smooth. Invert doughnuts into the coating, letting the excess drip off on a cool rack or drizzle over the doughnuts. I also made a Cinnamon Sugar to sprinkle on the donuts after the glaze has been applied. Very optional, but delicious.

Parmesan and Thyme Southern Style Biscuits

Southern Style Biscuits. My mother was a true Georgia Peach. She cooked biscuits on Saturday morning with bacon, grits, and scrambled eggs.  I loved my mom’s biscuits. They were the yummy’s biscuits I have ever eaten. I have not, to this day, 40 some years later ever tasted a biscuit as good as my mom’s recipe. Here’s the deal it was a true back in the day southern biscuit. You guys know what I mean. You use LARD and BUTTERMILK.  I don’t use LARD,  but I think I came up with a recipe that gives me some satisfaction.

I say some, because there is nothing like my mom’s biscuits. NOTHING like a White Lily, Lard-filled, Buttermilk Biscuit. LOL . 😂

I kid you not, these biscuits are very yummy. They are soft and flaky on the outside and super soft on the inside. I personally like a really flaky biscuit with a little crunch. The secret, the butter specks. You need to see the butter specks for those flakes. Look for the specks after you form your dough.

Here is my ode to my mom’s southern biscuits. I included parmesan and thyme this recipe, you can exclude it and just keep it original. Enjoy and remember to always Set the Table with Love. 💕💕💕

Southern Style Biscuits


2 cups unbleached organic all-purpose flour, plus more for dusting the board

1/4 teaspoon baking soda

1 tablespoon baking powder (use one without aluminum)

1 teaspoon sea salt

6 tablespoons unsalted butter, very very cold

1 cup organic buttermilk

1 cup parmesan cheese (optional) , but why not ?! 😊

1 tbsp fresh thyme leaves (optional)


Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs. Add the milk. Add the parmesan and thyme. Stir just until the dough comes together. The dough will be very sticky. DO NOT OVER MIX. OVERWORKING BISCUIT DOUGH MAKES YOUR BISCUITS HARD.

Turn dough onto floured surface, dust top with flour and gently shape into a ball, mold dough gently. Kneading it into a circle about 4-5 times. * DO NOT OVER WORK THE DOUGH.

Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Pull the cutter directly up releasing the biscuit. DO NOT TURN THE BISCUIT CUTTER, THIS ALSO CAUSES BISCUITS TO TURN OUT HARD.

Place biscuits on baking sheet so that they just touch about 1/2 inch. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are light golden brown on top,  about 15 to 20 minutes. Enjoy and Set the Table with Love.

Sweet Potato biscuits

973330_10151466366983613_1388113959_nOrganic sweet potato biscuits topped with yes real organic cinnamon honey butter. These biscuits will be your all time vegetarian favorites. I remember my Mom’s sweet potato pie. Still one of my favorite holiday desserts, this is a homage to her recipe.
This recipe is low in fat and sugar but with big flavor.

1 cup of mashed cooked sweet potatoes
3 tbs of vegetable oil
1 tbs of organic honey

1 tbs of organic maple syrup

1 tsp of organic apple cider vinegar
1/2 tsp of sea salt

1 cup of Bob’s Mill Pancake flour
1/4 tsp aluminum free baking powder
1 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp of cardamom
1/4 tsp of clove

1. Preheat oven to 400 F. Coat baking sheet with cooking spray
2. Combine sweet potatoes, oil, syrup, vinegar, and salt in a large.
3. Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 tbs. water or enough to get dough to hold together.
4. Use a tbs to drop the dough on prepared cookie sheet. Bake 15 – 17 minutes, or until tops are lightly browned and firm to the touch.

Cinnamon Honey Butter

3 tbs of organic butter
2 tbs of organic honey
1 tbs of cinnamon

In a bowl mix all ingredient. Spread over top of the biscuit. I love to break those warm babies open and add that yummy cinnamon honey inside. Enjoy.