READY IN 30 mins

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Read Reviews (7)

"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!" — Magdalinka

Directions

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
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.
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.
Bake in the preheated oven until golden brown, about 20 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 21, 2011

I spent the past several days test baking mini batches of gluten free scones trying to come up with a product I would be comfortable using to barter with a friend for Christmas gifts. This recipe in combination with some techniques learned through other recipes proved the winning combination. Thanks, Magdalinka! I ended up using the proportions in this recipe, but I made a flour mix with roughly 1 part brown rice flour : 1 part almond flour : 1 part tapioca flour. Also, after I cut in the butter, I put the dry ingredients and butter mixture into the freezer for ~10 minutes. I then added the liquid mixture slowly while stirring. I didn't use the ginger or lemon zest and this may be why the flavor is a bit bland at first, but it matures so nicely on the tongue and leaves you wanting more! I did find the lemon to be an important and subtle flavoring. It doesn't give them a lemony flavor, but adds depth and interest to the butteriness! Tomorrow I plan to make them again and play around with adding currants, berries and white chocolate!

—Celebrine

See full review »

Most Helpful Critical Review

May 07, 2011

I'm grateful for this recipe and tried it eagerly. Ran into some issues. First, cutting 3/4 cup of butter into dry ingredients takes me WAY more than 10 minutes. Prep for this took me closer to 45-50 min. Also, once I was mixing everything together, the dough got really grainy. It fell apart and stuck to my fingers. A little extra flour helped a little. Rather than one round cut into wedges, I made 8 balls and pressed them, and then had enough left for a round that cut into 4 wedges. I ended up with 12 scones in the end. They bake pretty flat. They taste pretty good, though.

—Kate

See full review »

7 Ratings

See other versions of this recipe!

Dec 21, 2011

To die for!!! When you follow directions carefully, these are a great high fiber scone for us GF-ers! So flakey & scrumptious! I added less ginger (didn't have a whole cup). But awesome they were :))

—Sunny Nature

See full review »

Jul 22, 2012

I made some changes to the recipie due to what I had on hand. I had to sub the rice flour (because i didn't want to buy a whole pack and not use it) with whole wheat flour. I also had some goat milk that expired soon, so i used that as the milk. If you really love ginger (like me) put in about 1 1/2 cups and a little extra lemon juice to balance it. You must also flour everything when you are kneading it because it is SUPER sticky. Great recipie!!

—Sheila

See full review »

Nov 27, 2011

my version was almost a totally new recipe, 2 c rice flour 1 1/2 c corn flour 1/2c splenda instead of agave, no lemon zest, no lemon, no ginger added 1/2 c dried currants delicious nice texture, wonderful

—Beth laf

See full review »

May 05, 2013

Scones were very salty and bitter. I even used less salt than the recipe called for. Perhaps the 5 tsp of baking powder gave it the bitter taste? Looking for a different recipe, this one did not work out for me.

—Lynn

See full review »

Jun 29, 2012

Not sure about this recipe, the scones came out too dry and would barely hold together. I'm wondering if there needs to be more egg or some other binding agent in the recipe? I liked the ginger lemon combination.

—fraidknot

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Lemon and Lavender Scones

Amazing Lemon Scones

Brown Rice Flour Blend

Lemon Poppyseed Scones

Lemon Basmati Rice

Vegan Lemon Scones with Chia

Cranberry Orange Wheat Scones

Creamy Brown Rice Pudding

Quick Lemon Poppy Seed Muffins

Apple Lemon with Cinnamon Muffins

Nutrition

Calories
470 kcal
24%

Carbohydrates
67.7 g
22%

Cholesterol
75 mg
25%

Fat
20.2 g
31%

Fiber
3.5 g
14%

Protein
6.4 g
13%

Sodium
597 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 470
Calories from Fat: 181

% Daily Value *
Total Fat 20.2g 31 %
Saturated Fat 11.8g 59 %
Cholesterol 75mg 25 %
** Sodium 597mg 24 %
** Potassium 238mg 7 %
Total Carbohydrates 67.7g 22 %
Dietary Fiber 3.5g 14 %
Protein 6.4g 13 %
Sugars 15.5g
** Vitamin A 16 %
** Vitamin C 3 %
** Calcium 29 %
** Iron 20 %
** Thiamin 2 %
** Niacin 33 %
** Vitamin B6 29 %
** Magnesium 26 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.