Garlic Herb Scones and Gazpacho

As anticipated, yesterday was a lovely day!

I hosted an intimate engagement luncheon in honor of my friend Noemie
and we celebrated her happiness over good food and a bit of bubbly.
There were lots of wedding details revealed and squeals of delight!

Little A. was so excited to be part of the party too and even got asked the BIG question… Will you be the ring bearer?  How sweet & what an honor! I just know he’ll love every moment of it. He loves being included in all of the fun. Like helping me make these savory scones & soup.

He was never too far away and just loved playing with little bunches of thyme!

The season of crisp, juicy, flavorful vegetables is upon us. The market is lined with cucumbers, peppers, corn, tomatoes…just tons of goodness and  I really wanted to incorporate lots of fresh veggies into our meal, so I thought a gazpacho would be a perfect way to do that.

Look at all that color!

So simple & so delicious. I love dinners just like this!

Cheers to good meals,
good times &
the best of company!

Gluten-Free Garlic Herb Scones
Serves 6

2 cups millet flour
2 rounded tsp baking powder
1 1/2 tsp xanthan gum
1/3 cup softened butter
3/4 cup 5% cream
2 eggs
2 egg whites
2 cloves of garlic
2 Tbsp fresh basil
2 Tbsp fresh thyme
pinch of salt

In a medium sized bowl, mix flour, baking powder, xanthan gum. Cut in the butter.
In a separate medium bowl, whisk together cream & eggs. Pour into the dry mix.

Then add in crushed & finely chopped garlic and minced herbs, with a pinch of salt.

Grease a baking sheet. Preheat oven to 400F

Create six  rounded balls of dough and place on sheet.  Add a few sprinkles of extra herbs to the top.  Bake for 20 minutes. Enjoy!

Serves 4-6

This recipe is from the Barefoot Contessa Cookbook.

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded

  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavours develop.

Emily Smith

Similar Posts


  1. I’m such a lucky girl to have been there :)The food was so delicious – perfect flavours for this time of year. And of course the company was even better!Thanks again Emily, you are a great friend. xx

  2. Oh Tina, I know you could whip this up in a flash!

    Noemie, it was my pleasure – you deserve the best! 🙂

    Aarthi, I sure hope you will try it!

    Thank you Stephanie, they were really, really tasty.

    Honey (David), you’ll have some when you come home!!! xx

    Nicole, I’m glad you liked them!

    Barefeet in the Kitchen, thank you so much for coming on by, I’m glad to have you and hope you’ll come back again!

    xo Emily

  3. Those scones look wonderful. Your photos are absolutely lovely as well. Your site is absolutely beautiful.

  4. These scones look amazing, cant wait to try them as I cant est any bread etc due to yeast intolerance as well as gluten free so thank you so much for posting this recipe! One quick question, could I substitute the cream with lacto free cream or maybe even lacto free cream cheese? Would it be the same quantities do you think? Or less of the cream cheese because of the thickness? Or would it make them too claggy? Sorry, new to all this and I am so glad to have found your blog 🙂

    1. Dear Rhiannon,

      Thank you for your comment and visiting The Best of this Life! I DO hope you find recipes that you can enjoy! I know how difficult being gluten-intolerant can be. For these scones, you can definitely make them with lactose-free milk, I would suggest at least 3.5% as it does contribute to the richness of the scone. I’m not sure how the lactose-free cream cheese would substitute – I would be afraid it would be too dense and result in a very hard bread. It seams the chemistry of whipping the milk with egg brings fluffiness to bread. I hope that makes sense and helps you out!! Another alternative, which I have not explored myself, could be using full-fat coconut milk from a can. It is dairy-free and very rich like cream. I would consider this for making these scones with fruit as oppose to herbs. xo!

Leave a Reply

Your email address will not be published. Required fields are marked *