Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
Scones originated in Scotland and are traditionally served with clotted cream and jam.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, whisk together the brown rice flour, baking powder, ground ginger, and salt.
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Cut the vegan butter into small pieces and add it to the dry ingredients. Use your fingers or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs.
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In a separate bowl, whisk together the agave nectar, lemon zest, lemon juice, and almond milk.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
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Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges.
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Transfer the scones to a baking sheet lined with parchment paper.
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Bake for 15-20 minutes, or until the scones are golden brown.
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Allow the scones to cool for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 26g9%
- Sugars 7g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
