Lemon Ginger Scones with Brown Rice Flour and Agave Nectar Good Recipes

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Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

"My mom-in-law loved my scones, but she does not take properly to gluten or sugar, so after a few experiments I had gluten-free, diabetic-pleasant deliciousness!"

Ingredients :

three 1/2 cups brown rice flour
5 teaspoons baking powder
1/2 teaspoon salt
three/4 cup butter
1 cup milk
1 egg
1/3 cup agave nectar
1 tablespoon lemon zest
1 tablespoon lemon juice, or extra to flavor
1 cup diced candied ginger

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

Preheat an oven to 375 levels F (a hundred ninety ranges C). Lightly grease a baking sheet.
Whisk collectively the flour, baking powder, and salt in a blending bowl. Cut the butter into the flour combination with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk collectively the egg, milk, agave nectar, lemon zest, lemon juice, and ginger in a separate bowl; stir into the flour aggregate till moistened.
Turn the dough out onto a lightly floured surface and knead in brief, for 5 or six turns. Pat or roll the dough out into a half-inch-thick round. Cut into 8 wedge-shaped pieces and vicinity onto the prepared baking sheet.
Bake within the preheated oven until golden brown, approximately 20 mins.

Notes :

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