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.
I’m so confident that everything is going to go well that, after we make the drop off to the college dorm, I’m taking off for a photography workshop in Italy. The timing just worked out that way. So much going on, and so much to be happy about.
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
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1 tablespoon grated ginger
- 1 large egg
- 2 tablespoons honey or maple syrup
- 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.
- 2 tablespoons coconut oil or try vegetable shortening
- 1 1/2 tablespoons honey or maple syrup
- 1 teaspoon lemon juice
- 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.
- 2 1/2 cups soft apricots (about 5, pit removed, keep skin)
- 1 tablespoon lemon juice
- 1/2 cup honey or maple syrup
- 1/4 cup grated ginger
- 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.