Rice flour scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Yields: 8 servings

Description Edit

Ingredients Edit

  • 3 1/2 cups brown or white 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

Directions Edit

1. Preheat oven to 375 degrees. Lightly grease a baking sheet.

2. In a large mixing bowl, whisk together the flour, baking powder, and salt.

3. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.

4. Whisk together the egg, milk, agave nectar, lemon zest, lemon juice, and ginger in a separate bowl. Stir ingredients into the flour mixture until moistened.

5. Spread the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a ½-inch-thick round. Cut dough into 8 wedge-shaped pieces and place onto the baking sheet.

6. Bake scones in the preheated oven for 20 minutes or until they are golden brown.

7. Serve.

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