Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 1/2 cups brown rice flour
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 cup milk
• 1 egg
• 1/3 cup agave nectar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, or more to taste
• 1 cup diced candied ginger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (218°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the brown rice flour, baking powder and salt.

3. Cut the butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with pea-sized pieces.

4. Stir in the lemon zest and the diced candied ginger so they are evenly distributed.

5. In a measuring cup, whisk the milk, egg, agave nectar and lemon juice together. Add more lemon juice to taste if you like.

6. Pour the wet mixture into the dry ingredients and stir just until a soft, slightly sticky dough forms. Do not overmix.

7. Pat the dough into a 7-inch (18 cm) round about 3/4 inch (2 cm) thick and cut it into 8 wedges. Place the wedges on the prepared sheet, spaced apart.

8. Bake for 12 to 15 minutes, until the scones are golden brown on top and firm to the touch in the center.

9. Cool on a wire rack for 5 minutes before serving.