lemon ginger scones with brown rice flour
Lemon Ginger Scones with Brown Rice Flour
Tender, gluten-free scones made with brown rice flour, bright lemon zest, and sweet agave nectar. Lightly spiced with ginger, they’re perfect for breakfast or tea time.
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:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 20 minutes.
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