Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

by Genesis Garrett 1 year ago
3.9 (9)
20 minutes
470.1 kcal
67.7 g carbs
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. 1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 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. 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. 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