Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 470 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1 cup milk
• ¾ cup butter
• 5 teaspoons baking powder
• 1 tablespoon lemon juice, or more to taste
• ⅓ cup agave nectar
• 3 ½ cups brown rice flour
• 1 cup diced candied ginger

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Step 3

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.

Step 4

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.