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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.

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

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

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

Reader Interactions

Comments

  1. Bettty

    February 21, 2016 at 3:35 pm

    Can you substitute other fruits in your Jam recipe?

    Reply
  2. Bettty

    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. Monique

    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
    • Erica

      December 2, 2015 at 8:39 pm

      Thank you so much! Great compliments never get old!

      Reply
  4. Lynette

    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. Theresa

    May 12, 2013 at 8:10 am

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

    Reply
  6. Helene

    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
    • Erica

      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. Deliciously 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
    • Erica

      July 29, 2012 at 11:57 pm

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

      Reply
  8. Karen 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
    • Erica

      July 29, 2012 at 12:42 pm

      thanks, Karen! Best wishes, Erica

      Reply
  9. BJ

    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
    • Erica

      July 28, 2012 at 7:57 am

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

      Reply
  10. Rachel Low on Facebook

    July 26, 2012 at 10:05 pm

    Yes please!!! Yum!

    Reply
    • nj

      July 27, 2012 at 1:35 pm

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

      Reply
      • Erica

        July 27, 2012 at 1:43 pm

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

        Reply

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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

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I 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 →

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