Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

My mother-in-law loved my scones, but she doesn’t take well to gluten or sugar, so after a few experiments I had gluten-free, diabetic-friendly deliciousness!

Step: 1

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Step: 2

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.

Step: 3

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 1/2-inch-thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.

Step: 4

Bake in the preheated oven until golden brown, about 20 minutes.

Per Serving: 470 calories; protein 6.4g; carbohydrates 67.7g; fat 20.2g; cholesterol 71.4mg; sodium 597.2mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.