Lemon Ginger Scones with Brown Rice Flour and Agave Nectar |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
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:
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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