Lemon Ginger Scones with Brown Rice Flour and Agave Nectar recipe
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Ingredients
- 3 ½ cups brown rice flour 5 teaspoons baking powder ½ teaspoon salt ¾ cup butter 1 cup milk 1 egg ⅓ cup agave nectar 1 tablespoon lemon zest 1 tablespoon lemon juice, or more to taste 1 cup diced candied ginger
Nutrition Info
- 470.1 caloriescarbohydrate: 67.7 gcholesterol: 71.4 mgfat: 20.2 gfiber: 3.5 gprotein: 6.4 gsaturatedFat: 11.8 gservingSize: -sodium: 597.2 mgsugar: 15.5 gtransFat: : -unsaturatedFat: : -
Directions Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
Directions
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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.