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Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Magdalinka

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 {{adjustedServings}} servings

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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:
  • 75 mg
  • 25%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Celebrine
34

Celebrine

12/21/2011

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

5/7/2011

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

12/21/2011

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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