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My review
Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
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
30 m servings 470 calsOriginal recipe yields 8 servings (8 scones)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 470 calories; 20.2 g fat; 67.7 g carbohydrates; 6.4 g protein; 71 mg cholesterol; 597 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
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 reci...
Most helpful critical review
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 ...
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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 reci...
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 ...
12/20/2011
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 wer...
7/22/2012
I made some changes to the recipie due to what I had on hand. I had to sub the rice flour (because i didn't want to buy a whole pack and not use it) with whole wheat flour. I also had some goat ...
11/27/2011
my version was almost a totally new recipe, 2 c rice flour 1 1/2 c corn flour 1/2c splenda instead of agave, no lemon zest, no lemon, no ginger added 1/2 c dried currants delicious nice texture...
10/10/2014
Tips:- Instead of cutting/rubbing in butter, you can course grate it. Keep it in coldest part of fridge for a few hours. To bind rice flour add Xanthan....use cooks measure 1/2 teaspoon.Bbe very...
4/6/2014
I've been making scones for years, so I used Celebrine's flour mixture: almond meal, tapioca and brown rice flour and added 1/4 t Xanthum gum as a binder. I also replaced the 1 c. milk with 1/2 ...
5/5/2013
Scones were very salty and bitter. I even used less salt than the recipe called for. Perhaps the 5 tsp of baking powder gave it the bitter taste? Looking for a different recipe, this one did no...