Lemon Ginger Scones with Brown Rice Flour and Agave Nectar recipe

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Ingredients

3 ½ cups brown rice flour
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 cup milk
1 egg
⅓ cup agave nectar
1 tablespoon lemon zest
1 tablespoon lemon juice, or more to taste
1 cup diced candied ginger

Nutrition Info

470.1 calories
carbohydrate: 67.7 g
cholesterol: 71.4 mg
fat: 20.2 g
fiber: 3.5 g
protein: 6.4 g
saturatedFat: 11.8 g
servingSize: -
sodium: 597.2 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

  2. Whisk together the flour, baking powder, and salt in a mixing bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk together the egg, milk, agave nectar, lemon zest, lemon juice, and ginger in a separate bowl, stir into the flour mixture until moistened.

  3. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2-inch-thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.

  4. Bake in the preheated oven until golden brown, about 20 minutes.

Recipe Yield

8 scones

Recipe Note

My mother-in-law loved my scones, but she doesn't take well to gluten or sugar, so after a few experiments I had gluten-free, diabetic-friendly deliciousness!

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