lemon ginger scones with brown rice flour and agave nectar

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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 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 the prepared baking sheet.
• bake in the preheated oven until golden brown, about 20 minutes.