Lemon Ginger Scones with brown rice flour and agave nectar

Lemon Ginger Scones with brown rice flour and agave nectar

Magdalinka

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

30 min servings
Serving size has been adjusted!
Original recipe yields 8 servings



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Directions

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  1. Preheat oven to 375 degrees F and lightly grease a baking sheet.
  2. In a large bowl combine flour, baking powder, and salt. Cut in butter.
  3. In a separate bowl mix egg, milk, agave nectar, lemon zest, lemon juice and ginger.
  4. Combine mixtures together and stir until just incorporated.
  5. Measure out small amounts with a spoon and place on the baking sheet. Dough drops should not be larger than 2,5 inches.
  6. Bake for 20 minutes or until golden brown.
  7. Enjoy with coffee or as a snack!

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