I'm feeling blessed. Blessed with the opportunity to pour my creative juices into writing and photographing a cookbook, blessed with all the summer bounty of vegetables and fruit. I'm completely consumed by all of it, as well as an upcoming life event.
My older son is going off to college soon, and I'm savoring every moment I have with him. While he's not going far in the geographical sense, he is taking a giant leap out the door and into a different world, not quite the "real" world, but a demanding one for sure.
We just need to iron out a few things related to his health, and the rest is in his hands. It'll be good for him, and for me. I'm putting aside my mental cautions so that the focus is on the present, not on what has happened, or what could happen. It's a wide-open field, and it's his to explore. I'm just paying the cell phone bill so I know he has a way to reach us.
As for this scone recipe, it is very basic, with a sweet citris-ginger overtone. It's just waiting for some jam, jelly, or preserves to complete the flavor. It's also dairy-free-a departure from my cherry and walnut-raisin scones, which use yogurt and are egg-free.
Among the more seasonal blessings is the great taste of all the fruit this summer. I'm a berry girl first and foremost, but I never forget about all the other amazing other fruits piled high in the markets right now. I've included a recipe using juicy apricots, but you could easily swap in nectarines, plums, or any variations of these juicy treats. I like using apricots because I don't have to remove the skins before cooking.
Lemon Ginger Scones
Ingredients
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons lemon zest
- 1 tablespoon grated ginger
- 1 large egg
- 2 tablespoons honey or maple syrup
Instructions
- Preheat your oven to 375°F/190°C.
- Blend the almond flour, salt, and baking soda together, and then add the lemon zest, ginger, egg, and honey. Blend well.
- The batter will be sticky and thick. Roll it into a ball and place it on parchment paper or a non-stick surface.
- Flatten the ball of dough into a large circle, or two circles, and slice the dough into triangular pieces. I use a cold knife to slice the scones.
- Place the scones and parchment paper (or a non-stick mat) on the baking sheet and separate the scones so they're about an inch or so apart.
- Bake for 7-10 minutes, or until the scones are browned on the outside.
- Cool the scones and spread (or drizzle) some lemon glaze (recipe below) on top of each scone.
- Store in a sealed container or the refrigerator.
Nutrition
Lemon Glaze
Ingredients
- 2 tablespoons coconut oil or vegetable shortening or cacao butter
- 1 ½ tablespoons honey or maple syrup
- 2 teaspoons lemon juice
Instructions
- Cream the honey and coconut oil together in a small bowl with a spoon. Add the lemon juice and blend well. If your glaze has little white lumps in it (like mine did), you can warm it for a moment and then strain the melted glaze to separate the white lumps. You'll need to cool it to room temperature to get it back to the creamy state.
Nutrition
Apricot Jam
Ingredients
- 2 ½ cups soft apricots (about 5, pit removed, keep skin)
- 1 tablespoon lemon juice
- ½ cup honey or maple syrup
- ¼ cup grated ginger
Instructions
- Place all the ingredients in a saucepan and bring to a steady, low boil.
- Boil for about 20 minutes, or until the consistency is fairly thick, stirring occasionally so the bottom doesn't burn.
- Cool, add to jars, seal tightly, and store in the refrigerator for up to two weeks, or in the freezer for up to a year.
Bettty says
Can you substitute other fruits in your Jam recipe?
Bettty says
I love this recipe.
I've never seen a GAPS recipe for jam I will be using this a lot when we have fresh strawberries around.
Thanks so much
Monique says
Hi Erica
I'm commenting on such an old post of yours but I just wanted to write you a note and say - I love your site! Lots of great ideas and so inspiring. I can't even remember how I stumbled across you but I'm glad I did! Will definitely be pinning some recipes to try out 🙂
Monique
Erica says
Thank you so much! Great compliments never get old!
Lynette says
Hi Erica,
May sound like a silly question can you use ground ginger instead of fresh ginger for this receipe and if so how much would you use.
Theresa says
Yesterday I made strawberry jam using your apricot recipe. Awesome results. It was delicious!
Helene says
Argh.... I am teaching Squam June, September and October (NC) but won't get to see you at the one in Italy! It will be quite different then the one here in Seattle!
Have a blast!
Erica says
Thanks Helene! I'm so glad you came to Seattle. I'm getting the best food styling and photography crash course I could hope for. Can't wait for the final day!
Deliciously Organic says
I can't wait to try these scones. The photography workshop sounds like fun. And in Italy! I hope it's a blast!
Erica says
thanks! yes, Italy has been on my list for quite a while 🙂
Karen Baldwin says
I wanted to let you know it gets easier sending kids off. Last year I sent my 2nd daughter to school 4 hours away, eating gluten free and I worried...for about two weeks. It gets better with a little time. The trip to Italy sounds exciting, have fun! Oh and the scones look scrumptious, I will be trying them soon.
Erica says
thanks, Karen! Best wishes, Erica
BJ says
Thanks so much - this recipe is going in my cookbook! I made this for breakfast today and it was hard to stop at one....so I didn't!
Erica says
thanks for the feedback. maybe I'll put it in my cook book 🙂
Rachel Low on Facebook says
Yes please!!! Yum!
nj says
Do you have any problems freezing glass?
Mine seem to break.
Erica says
Not yet. I did with chicken stock, but I was filling the jar too high.