These Lemon Ginger Scones made with brown rice flour and sweetened with agave nectar are a delightful treat. The zesty lemon flavor perfectly balances the warmth of ginger, creating a deliciously aromatic indulgence. Not only are these scones incredibly tasty, but they are also gluten-free and refined sugar-free, making them suitable for a variety of dietary needs. In addition, the use of brown rice flour adds a wholesome touch and adds a nice texture to the scones. Prepare to be amazed by the wonderful taste and nutty aroma of these scones.
Ingredients
- 2 cups brown rice flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 cup almond flour
- 1/4 cup agave nectar
- 1/4 cup coconut oil, solid
- 1/4 cup almond milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon grated fresh ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: additional lemon zest for topping
Directions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the brown rice flour, coconut flour, tapioca flour, almond flour, baking powder, and salt.
- Add the coconut oil to the dry ingredients and use a pastry cutter or your fingertips to cut it into the flour mixture until it resembles coarse crumbs.
- In a separate small mixing bowl, whisk together the almond milk, agave nectar, lemon juice, lemon zest, and grated ginger.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined.
- Turn the dough out onto a lightly floured surface and shape it into a circle, about 1-inch thick.
- Using a sharp knife or a biscuit cutter, cut the dough into scones. Place the scones on a baking sheet lined with parchment paper.
- Optional: Sprinkle additional lemon zest on top of each scone for added flavor and decoration.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and firm to the touch.
- Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
