About this recipe: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.
480g brown rice flour
5 teaspoons gluten free baking powder
1/2 teaspoon salt
80ml agave nectar
1 tablespoon lemon zest
1 tablespoon lemon juice, or to taste
75g crystallised ginger, diced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.