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!"

Ingredients

30 m {{adjustedServings}} servings 470 cals
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Original recipe yields 8 servings

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Nutrition

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  • 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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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.
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Reviews

9
  1. 10 Ratings

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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...