Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

8 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Magdalinka
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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Ingredients

Adjust Servings

Original recipe yields 8 scones

Directions

  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 (8)

Rate This Recipe
Celebrine
34

Celebrine

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!

Kate
19

Kate

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.

Sunny Nature
16

Sunny Nature

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 :))

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 470 cal
  • 24%
  • Fat
  • 20.2 g
  • 31%
  • Carbs
  • 67.7 g
  • 22%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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