
Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
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Description
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!
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
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.
Nutrition Facts
serving: 8 scones
calories: 470.1 kcal
carbohydrates: 67.7 g
protein: 6.4 g
saturated fat: 11.8 g
cholesterol: 71.4 mg
sodium: 597.2 mg
fiber: 3.5 g
sugar: 15.5 g
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