Gluten free lemon and crystallised ginger scones
Delicious scones that are suitable for those who can't eat gluten. You'll love the combination of lemon zest and crystallised ginger. Sweetened with agave nectar means no added sugar required.
Ingredients
Serves: 8
- 480g brown rice flour
- 5 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 170g butter
- 235ml milk
- 1 egg
- 80ml agave nectar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, or to taste
- 75g crystallised ginger, diced
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Preheat an oven to 190 C / Gas 5. Lightly grease a baking tray.
- Whisk together the flour, baking powder and salt in a mixing bowl. Rub 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 onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1cm-thick round. Stamp out scones with a cutter or slice into 8 wedge-shaped pieces and place onto the prepared baking tray.
- Bake in the preheated oven until golden brown, about 20 minutes.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (9)
I spent the past several days test baking mini batches of gluten free scones trying to come up with a product I would be comfortable using to barter with a friend for Christmas gifts. This recipe in combination with some techniques learned through other recipes proved the winning combination. Thanks, Magdalinka! I ended up using the proportions in this recipe, but I made a flour mix with roughly 1 part brown rice flour : 1 part almond flour : 1 part tapioca flour. Also, after I cut in the butter, I put the dry ingredients and butter mixture into the freezer for ~10 minutes. I then added the liquid mixture slowly while stirring. I didn't use the ginger or lemon zest and this may be why the flavor is a bit bland at first, but it matures so nicely on the tongue and leaves you wanting more! I did find the lemon to be an important and subtle flavoring. It doesn't give them a lemony flavor, but adds depth and interest to the butteriness! Tomorrow I plan to make them again and play around with adding currants, berries and white chocolate! - 21 Dec 2011 (Review from Allrecipes US | Canada)
I'm grateful for this recipe and tried it eagerly. Ran into some issues. First, cutting 3/4 cup of butter into dry ingredients takes me WAY more than 10 minutes. Prep for this took me closer to 45-50 min. Also, once I was mixing everything together, the dough got really grainy. It fell apart and stuck to my fingers. A little extra flour helped a little. Rather than one round cut into wedges, I made 8 balls and pressed them, and then had enough left for a round that cut into 4 wedges. I ended up with 12 scones in the end. They bake pretty flat. They taste pretty good, though. - 07 May 2011 (Review from Allrecipes US | Canada)
To die for!!! When you follow directions carefully, these are a great high fiber scone for us GF-ers! So flakey & scrumptious! I added less ginger (didn't have a whole cup). But awesome they were ) - 20 Dec 2011 (Review from Allrecipes US | Canada)
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