Photo: Ernest Porzi
Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
10 ingredients
10 min + 20 min
8 scones
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
1025
Calories
32g
Protein
27g
Fat
162g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes