Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Name: Lemon Ginger Scones with Brown Rice Flour and Agave Nectar recipe
Prep time: 10 min
Cook time: 20 min
Yield: 8 scones
Cuisine: Global
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

by Genesis Garrett 1 year ago

3.9 (9)

20 minutes

470.1 kcal

67.7 g carbs

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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