recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks



Strawberry Almond Porridge
Recipe Index: Find the recipe you need here
Sour Cream and Chive Biscuits (+ VIDEO!)
Liposomal Vitamin C (+ VIDEO!)
Spicy Beef Liver & Bacon Pate
The KETO Ice Cream Scoop Cookbook
Lemon Dill Sheet Pan Salmon
Tips For Staying Sane When Your Brain Is Trying To Kill You
Keto and Low Carb Thickeners

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

High Fives & Cheering

My sister-in-law, Helena, is a real whizz in the kitchen.  Makes just about everything from scratch & uses fresh, local, often homegrown ingredients to start with.  I was excited about a two-week food fest pretty much the day I bought my plane ticket.  Day 1 got off to a cracking start with a simple lunch gathered around the large oak kitchen table, shortly after I had arrived from what seemed like an endless plane ride across the pond & a {very} quick dash down the M3 motorway in Mark’s lovely new Range Rover.

Mark had snagged a few nibbles for the road trip – blueberry oatmeal cookies & chocolate chip cookies (I was staggered & a little spooked, if I am honest, to discover that I preferred the blueberry & oatmeal cookies hands down over the chocolate ones.  NEVER have I chosen oatmeal cookies over anything chocolate before) & a bottle of chocolate milk.  Our communal zeal for chocolate milk began in Perth, Australia when it was so hot the flies wouldn’t fly & switching on the fan was akin to using a hair dryer that didn’t possess a cool setting.  Much to Mummy’s dismay, Mark has now indoctrinated Charlie (who turned 2 the week after I arrived) into the joys of chocolate milk & they can be found, every Saturday, both giggling like children in the dairy aisle at the local supermarket buying a large bottle to share.  Charlie has the most delicious giggle.

After the hugs, high-fives & cheering were completed with Charlie, we scurried to the kitchen where Helena demonstrated her considerable skills at making scones from scratch while also holding the adorable 9-week-old Emma in one arm.

These 15-Minute Cheese & Herb Scones, I swear she made in less than 5, despite only having one arm operationally available.  This has to be one of the simplest recipes ever.  And very yummy.  You will need a scale if you want them to turn out as good as Helena’s.  Weighing is good.  I thoroughly recommend it for all baking.  Holding a baby at the same time, however, is optional.

15-Minute Cheese & Herb Scones (adapted from Quick & Easy Soups)

  • 9 oz white flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp dried mixed herbs (or whatever your favorite mix is)
  • 2 oz grated Cheddar cheese
  • 5 tbsp vegetable oil
  • 5 fluid oz milk

Turn the oven on: 230 C / 450 F.

Sling the dry ingredients, along with the cheese, into a bowl.  Pour in the oil & milk & quickly mix to a smooth dough.

Knead the dough lightly on a floured surface.

Roll out to a circle 1/4 inch thick & then cut into 8 wedges with a pizza cutter.

Place on a baking sheet, brush tops with milk & sling them in the oven.

Bake for 10 – 12 minutes.  Magically they will rise into golden brown triangles of cheesy yumminess.

 These scones would go well with just about any soup that you love.  Especially with a good slathering of butter atop them.  We had them with Helena’s {adulterated} Pumpkin & Apple Soup.  Adulterated because Helena decided to spice it up a bit with a dash of chili sauce.  Well it was a rather cold, blustery November day.

Here I need to confess that I have failed you.  Alas, in the busy-ness of a household with 2 children under 2 I never got around to purloining the soup recipe from Helena.  I will.  In the meantime you can see what it looks like.  Not that Pumpkin Soup would ever really look much different than what you already imagine.  I mean, pumpkin is orange, after all.  And you can imagine the smooth, buttery, not-too-sweet flavor with just enough of a dash of chili to give it a hint of heat.

{Adulterated} Pumpkin & Apple Soup

UPDATE!  Now showcasing her ability to type one-handed (while trapped on the couch with that beautiful baby girl) Helena sent the recipe over.  (Thanks H!  Miss you!)

Pumpkin & Apple Soup (adapted from Quick & Easy Soups)

  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 lb pumpkin, de-seeded, peeled and diced
  • 2 large potatoes, peeled and diced
  • 3 medium eating apples, peeled and sliced
  • 2 pints water
  • 1 tsp soft brown sugar
  • 2 tsp ground coriander
  • Salt and pepper
  • A few drops chili sauce (or Tabasco if you prefer)
  • half cup of heavy cream

Heat the oil in large pan and fry the onion until golden.

Add all those yummy vegetables, the garlic & the apple and cook for a further 2 mins.

Add the water, brown sugar, coriander, chili sauce.

Bring to the boil and simmer for 15-20 minutes until the vegetables are soft.

Liquidize in a blender or use a hand-blender in the saucepan until smooth.

Stir in cream to finish.  You know, a dash of cream just adds that special je ne sais quoi  to the whole luxurious soupy affair.

Butter a scone & dip it right in.

Cold-outside-warm-inside heaven.

(Note from H: “It’s bloody cold still.  Highest today in Bristol was –4.”   More soup required.)

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  • MarkThe adulteration, if I recall correctly, was a two-stage process. First Helena’s grand idea to add chilli and then a second adulteration by me unbeknownst (there’s a good english word) to Helena, involving lots of tasting (so important), seasoning (more tasting) and a final lightening with cream. Yum.ReplyCancel

  • SueLOVE pumpkin! Can’t wait to try both recipes. Thanks for sharing them.ReplyCancel

  • cbYum indeed M. I do now recall your second (much appreciated) adulteration :-) Great Team effort!ReplyCancel