Best 2 Lemon Ginger Scones With Brown Rice Flour And Agave Nectar Recipes

Seeking a delightful treat that merges zesty and warm flavors with a healthier twist? Look no further than these Lemon-Ginger Scones with Brown Rice Flour and Agave Nectar. These delectable scones are not only bursting with citrusy lemon and spicy ginger flavors, but they are also crafted with wholesome ingredients like brown rice flour, agave nectar, and coconut oil, making them a guilt-free indulgence.

This recipe collection offers two variations to cater to different dietary preferences. The first recipe is a vegan delight, using almond milk and flaxseed meal to create a moist and fluffy texture, while the second recipe caters to those with gluten sensitivities, using gluten-free flour for a lighter, airy result. Both versions are equally delicious and offer a delightful symphony of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON GINGER SCONES

Lemon Ginger Scones image

Make and share this Lemon Ginger Scones recipe from Food.com.

Provided by PalatablePastime

Categories Scones

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped into small pieces
1 large lemon, zest of
2/3 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Steps:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

LEMON GINGER SCONES WITH BROWN RICE FLOUR AND AGAVE NECTAR

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar image

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!

Provided by Magdalinka

Categories Scones

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

3 ½ cups brown rice flour
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 cup milk
1 egg
⅓ cup agave nectar
1 tablespoon lemon zest
1 tablespoon lemon juice, or more to taste
1 cup diced candied ginger

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
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.
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.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 67.7 g, Cholesterol 71.4 mg, Fat 20.2 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 597.2 mg, Sugar 15.5 g

Tips:

Choose the right flour: Brown rice flour is a good choice for gluten-free scones, as it provides a slightly nutty flavor and a chewy texture. If you don't have brown rice flour, you can substitute it with another gluten-free flour blend.
Don't overwork the dough: Overworking the dough will make the scones tough. Mix the ingredients just until they come together, then shape them into scones.
Chill the dough before baking: Chilling the dough for at least 30 minutes will help the scones to hold their shape and rise better in the oven.
Bake the scones until they are golden brown: The scones should be baked until they are golden brown on top and a toothpick inserted into the center comes out clean.
Serve the scones warm: Scones are best served warm, fresh out of the oven. You can also reheat them in a toaster oven or microwave.

Conclusion:

These lemon-ginger scones with brown rice flour and agave nectar are a delicious and healthy treat that can be enjoyed by people with and without gluten sensitivities. They are easy to make and can be customized with your favorite flavors. Whether you enjoy them for breakfast, lunch, or a snack, these scones are sure to be a hit.