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My baby sister, age 10, s currently being tutored and her teacher recently decided to put on a Poetry and Tea Lunch. Pretty swanky, huh? I wish I had this when I was in school!

It turned out amazingly.  Everyone brought food, my sister sang some songs while her teacher accompanied her on the piano, and we all brought different types of poetry to read.  It was pretty awesome that there were 3 different countries represented at this luncheon, so we heard poetry in all kinds of different languages and then got to hear the English translations.  I brought a goofy poem called Be Glad Your Nose Is On Your Face and some of my favorite poems by Billy Collins.

As great as events like this are socially, the issue of bringing food for a potluck can be a potentially sticky situation.  As a general rule, I tend to stick to things like veggie packed salads with protein, bacon-wrapped or prosciutto wrapped goodies (like bacon-wrapped figs, prosciutto wrapped melon or sweet potato, bacon-wrapped shrimp, etc), and chocolate covered fruit (like these chocolate covered dates).

But this was a tea party, so while I’m sure that the things I mentioned above would have been enjoyed, I wanted to serve something themed.  So naturally, I gave a lot of thought to what grain-free deliciousness I could bring.  I thought about making some paleo carrot cake but I was hoping to for something a little quicker.  These paleo chocolate meringues were an option as well but I wasn’t convinced they were filling enough.

Eventually, I looked through all my cookbooks and settled on the Orange Scones and Cranberry Scones from Gather, the Art of Paleo Entertaining.  I’ve made loads of recipes from that book and they’ve all been easy to follow and absolutely delicious. (I also thought about making the Zucchini Bread recipe from there as well but I ran out of time.)

PS: If you haven’t gotten their latest book, Make it Paleo II, make sure to get it as well!

But since we were getting girly over this whole fancy lunch though, I wanted to add an extra little decadent touch to my treat.  So I whipped together this Blueberry Mint Sweet Sauce and brought it as a topping to the scones.  It ended up being a huge hit! And no one even noticed the entire treat was grain free.

So naturally, I wanted to share this little recipe with all of you!  I highly recommend making the scones…but it can be used a topping for all types of different grain-free treats.

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  • 1 cup blueberry
  • 1 tablespoon raw honey
  • 2 sprigs fresh mint, leaves removed
  • 1.5 tablespoon grass fed sour cream


1. Combine all ingredients in a small mixing bowl.

2. Blend well using a stick blender.

3. Use to top desired grain free treat of choice!

Storage: transfer to a small glass container and refrigerate.