Lemon Ginger Scones With Brown Rice Flour And Agave Nectar

• 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

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

brown rice flour, baking powder, salt, butter, milk, egg, nectar, lemon zest, lemon juice, candied ginger

Taken from www.allrecipes.com/recipe/214999/lemon-ginger-scones-with-brown-rice-flour-and-agave-nectar/ (may not work)