Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

9
Magdalinka 0

"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!"
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Ingredients

30 m servings 470 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 67.7g
  • 22%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 reci...

Most helpful critical review

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 ...

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 reci...

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 ...

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 wer...

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 ...

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...

Tips:- Instead of cutting/rubbing in butter, you can course grate it. Keep it in coldest part of fridge for a few hours. To bind rice flour add Xanthan....use cooks measure 1/2 teaspoon.Bbe very...

I've been making scones for years, so I used Celebrine's flour mixture: almond meal, tapioca and brown rice flour and added 1/4 t Xanthum gum as a binder. I also replaced the 1 c. milk with 1/2 ...

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 no...

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...