Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Rating: 3.58 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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!

By Magdalinka

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 scones
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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; protein 6.4g 13% DV; carbohydrates 67.7g 22% DV; fat 20.2g 31% DV; cholesterol 71.4mg 24% DV; sodium 597.2mg 24% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Celebrine
Rating: 4 stars
12/22/2011
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 recipe in combination with some techniques learned through other recipes proved the winning combination. Thanks Magdalinka! I ended up using the proportions in this recipe but I made a flour mix with roughly 1 part brown rice flour: 1 part almond flour: 1 part tapioca flour. Also after I cut in the butter I put the dry ingredients and butter mixture into the freezer for 10 minutes. I then added the liquid mixture slowly while stirring. I didn't use the ginger or lemon zest and this may be why the flavor is a bit bland at first but it matures so nicely on the tongue and leaves you wanting more! I did find the lemon to be an important and subtle flavoring. It doesn't give them a lemony flavor but adds depth and interest to the butteriness! Tomorrow I plan to make them again and play around with adding currants berries and white chocolate! Read More
Helpful
(43)

Most helpful critical review

Kate
Rating: 3 stars
05/08/2011
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 45-50 min. Also once I was mixing everything together the dough got really grainy. It fell apart and stuck to my fingers. A little extra flour helped a little. Rather than one round cut into wedges I made 8 balls and pressed them and then had enough left for a round that cut into 4 wedges. I ended up with 12 scones in the end. They bake pretty flat. They taste pretty good though. Read More
Helpful
(21)
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Celebrine
Rating: 4 stars
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 recipe in combination with some techniques learned through other recipes proved the winning combination. Thanks Magdalinka! I ended up using the proportions in this recipe but I made a flour mix with roughly 1 part brown rice flour: 1 part almond flour: 1 part tapioca flour. Also after I cut in the butter I put the dry ingredients and butter mixture into the freezer for 10 minutes. I then added the liquid mixture slowly while stirring. I didn't use the ginger or lemon zest and this may be why the flavor is a bit bland at first but it matures so nicely on the tongue and leaves you wanting more! I did find the lemon to be an important and subtle flavoring. It doesn't give them a lemony flavor but adds depth and interest to the butteriness! Tomorrow I plan to make them again and play around with adding currants berries and white chocolate! Read More
Helpful
(43)
Kate
Rating: 3 stars
05/07/2011
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 45-50 min. Also once I was mixing everything together the dough got really grainy. It fell apart and stuck to my fingers. A little extra flour helped a little. Rather than one round cut into wedges I made 8 balls and pressed them and then had enough left for a round that cut into 4 wedges. I ended up with 12 scones in the end. They bake pretty flat. They taste pretty good though. Read More
Helpful
(21)
Donnell Shariat
Rating: 4 stars
12/21/2011
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 were:)) Read More
Helpful
(18)
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Sheila
Rating: 4 stars
07/22/2012
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 milk that expired soon so i used that as the milk. If you really love ginger (like me) put in about 1 1/2 cups and a little extra lemon juice to balance it. You must also flour everything when you are kneading it because it is SUPER sticky. Great recipie!! Read More
Helpful
(11)
Clare Turner
Rating: 3 stars
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 careful when measuring as even slightly too much xanthan can cause it to be sticky. Read More
Helpful
(4)
D. Bennett
Rating: 4 stars
04/06/2014
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 c. greek yogurt 2 T milk. Don't like huge scones so I made the dough into 11 - could easily have been 12. Delicious! Will definitely make these again! Read More
Helpful
(3)
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Bandi
Rating: 3 stars
05/05/2013
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 not work out for me. Read More
Helpful
(1)
Jessica
Rating: 5 stars
04/18/2020
Wasn't so sure about the recipe after reading reviews but I had a ton of brown rice flour and candied ginger I wanted to use up. Gotta admit.......I LOVE this recipe and so did the hubs. You must like ginger! Mine turned out perfect. I kept to the exact recipe. However, I grated my semi-frozen butter, cut it in and kept the dough cold. It started getting sticky so I put it back in the fridge. I will for sure keep this GF recipe for my next pregnancy, hence having tons of ginger. We aren't gluten-free but I have many friends that are and this is a simple recipe to whip up. Read More
Suzzie Leonhardt
Rating: 5 stars
07/24/2019
Loved it! Read More
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