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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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

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

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
(43)

Most helpful critical review

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
(21)
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
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
(43)
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
(21)
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
(18)
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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
(11)
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
(4)
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
(3)
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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
(1)
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
Rating: 5 stars
07/24/2019
Loved it! Read More