Recipe 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!"
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3 1/2 cups
brown rice flour
lemon juice, or more to taste
diced candied ginger
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!
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.
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 :))
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!!
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
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 careful when measuring as even slightly too much xanthan can cause it to be sticky.
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 c. greek yogurt + 2 T milk. Don't like huge scones so I made the dough into 11 - could easily have been 12. Delicious! Will definitely make these again!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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 from Fat: 181
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