Lemon Ginger Scones with Brown Rice Flour and Agave Nectar Recipe

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar Recipe

  • 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
  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden brown, about 20 minutes.
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