• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly Recipes & Inspiration

Original recipes for health and happiness

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Lemon Ginger Scones and Apricot Jam

July 26, 2012 by Erica 19 Comments

Lemon Ginger Scones and Apricot Jam

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 and Apricot Jam

Lemon Ginger Scones and Apricot Jam

Lemon Ginger Scones and Apricot Jam

Lemon Ginger Scones and Apricot Jam

Print Recipe Pin Recipe

Lemon Ginger Scones

You can make the scones out of one ball of dough; I prefer to make two balls of dough, flatten each one, and then bake them as mini-scones. If you do it this way, the scones may be ready a few minutes earlier, so keep an eye on them. The scones get soft after a day, so to firm them up a bit you can toast them or reheat them for a few minutes. 
For SCD, use honey.
Servings: 8 scones
Calories: 186kcal

Ingredients

  • 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
US Customary - Metric

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

Calories: 186kcal | Carbohydrates: 11g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 10mg | Fiber: 3g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

 

Print Recipe Pin Recipe

Lemon Glaze

This is more of a glaze than an icing when warmed, but you can also spread it on the scones when it is in a creamy state at room temperature. For a shinier glaze, warm the mixture for just a moment so that the coconut oil melts a bit.
Servings: 8 servings
Calories: 42kcal

Ingredients

  • 2 tablespoons coconut oil or try vegetable shortening
  • 1 1/2 tablespoons honey or maple syrup
  • 1 teaspoon lemon juice
US Customary - Metric

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

Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 1mg | Sugar: 3g | Vitamin C: 1mg

 

Print Recipe Pin Recipe

Apricot Jam

This recipe is very easy to double or triple. I prefer to freeze my jam, but if you're planning on canning this jam, you'll want to sterilize your jars and lids before adding the hot jam to them, and then sterilize the sealed jars in boiling water for about 15 minutes. If you prefer, you can leave out the ginger for straight-up apricot jam. To prevent the jars from cracking when freezing them, leave about 1/2 inch of space on the top and let them cool before placing them in the freezer.
Servings: 16 tablespoons
Calories: 45kcal

Ingredients

  • 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

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.

Nutrition

Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 466IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
Share38
Pin547

Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Sauces & Dressings, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, apricots, peaches

Previous Post: « Grilled Peaches with Yogurt and Honey
Next Post: Summer Pea Salad »

Reader Interactions

Comments

  1. AvatarBettty

    February 21, 2016 at 3:35 pm

    Can you substitute other fruits in your Jam recipe?

    Reply
  2. AvatarBettty

    February 21, 2016 at 3:34 pm

    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

    Reply
  3. AvatarMonique

    December 2, 2015 at 7:15 am

    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

    Reply
    • EricaErica

      December 2, 2015 at 8:39 pm

      Thank you so much! Great compliments never get old!

      Reply
  4. AvatarLynette

    September 13, 2014 at 8:44 pm

    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.

    Reply
  5. AvatarTheresa

    May 12, 2013 at 8:10 am

    Yesterday I made strawberry jam using your apricot recipe. Awesome results. It was delicious!

    Reply
  6. AvatarHelene

    August 11, 2012 at 1:34 am

    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!

    Reply
    • EricaErica

      August 11, 2012 at 5:05 pm

      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!

      Reply
  7. AvatarDeliciously Organic

    July 29, 2012 at 3:38 pm

    I can’t wait to try these scones. The photography workshop sounds like fun. And in Italy! I hope it’s a blast!

    Reply
    • EricaErica

      July 29, 2012 at 11:57 pm

      thanks! yes, Italy has been on my list for quite a while 🙂

      Reply
  8. AvatarKaren Baldwin

    July 28, 2012 at 9:57 pm

    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.

    Reply
    • EricaErica

      July 29, 2012 at 12:42 pm

      thanks, Karen! Best wishes, Erica

      Reply
  9. AvatarBJ

    July 28, 2012 at 5:31 am

    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!

    Reply
    • EricaErica

      July 28, 2012 at 7:57 am

      thanks for the feedback. maybe I’ll put it in my cook book 🙂

      Reply
  10. AvatarRachel Low on Facebook

    July 26, 2012 at 10:05 pm

    Yes please!!! Yum!

    Reply
    • Avatarnj

      July 27, 2012 at 1:35 pm

      Do you have any problems freezing glass?
      Mine seem to break.

      Reply
      • EricaErica

        July 27, 2012 at 1:43 pm

        Not yet. I did with chicken stock, but I was filling the jar too high.

        Reply

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Get recipes & inspiration

Popular now

  • Banana Bread {almond & coconut flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Fig Cookies {almond flour}
  • Bagels {grain free}
  • Lemon Blueberry Loaf {coconut flour}
  • Sandwich Rounds {almond flour}
  • Chocolate Cupcakes {coconut flour}
  • Vanilla Cupcakes {coconut flour}
  • Valencia Orange Cake
  • Cinnamon Bun Muffins {almond flour}
  • Focaccia Pizza Crust {almond flour}
  • Banana Bread {coconut flour}
  • Chocolate Zucchini Bread {almond flour}
  • Smokey Beef Jerky {gluten-free, soy-free, sugar-free}
  • Yellow Cake {almond flour}
  • Brioche Cashew Bread

Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About the chef

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Cookie Icing
Gingerbread Cookies

Copyright © 2021 Comfy Belly | Erica Kerwien. All rights reserved.