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Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

By: 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 gluten-free, diabetic-friendly deliciousness!"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 scones

Ingredients

3 1/2 cups brown rice flour
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 cup milk
1 egg
1/3 cup agave nectar
1 tablespoon lemon zest
1 tablespoon lemon juice, or more to taste
1 cup diced candied ginger

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.