Gluten-Free Lemon Ginger Scones full of tart, slightly peppery, sweet, and zesty in flavor. This recipe contains homemade stem ginger and homemade crystallized ginger. Indeed, biting into a small chunk of stem ginger is like biting into a tiny gumdrop candy. In any event, these scones are sure to be a hit. In fact, these tasty pastries are perfect for breakfast. Serve as a dessert for family and guests. Needless to say, enjoy it with a nice hot cup of tea or coffee.
Gluten-Free Lemon Ginger Scones:
Believe it or not, but these scones contain Crystallized Candied Ginger and Stem Ginger In Syrup. At any rate, this scone is vegan too. Cassava flour and Monkfruit Sweetener are used in this recipe. Hence, for more information read my blog posts Cassava Flour Information and MonkFruit Sweetener Facts and Recipes.
Consequently, 4 types of ginger are used in this scone. It punches the flavor up. Needless to say, when I have a cold I often drink Lemon Ginger tea. In any event, these scones are absolutely scrumptious with Lemon Ginger tea. In conclusion, to turn these scones into dessert just top with a little Refined Sugar-Free Lemon Curd.
My favorite Lemon Ginger tea is Twinings found at Amazon.
Gluten-Free Lemon Ginger Scones
Ingredients:
- 3 Lemon Ginger tea bags
- 2 tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1 cup monk fruit sweetener
- 2 cup cassava flour
- 1 cup almond flour
- 1/4 cup Stem Ginger In Syrup
- 2 tbsp Syrp from Stem Ginger
- 1/8 cup Crystallized Candied Ginger
- 2 tsp fresh grated ginger
- 1 tsp powdered ginger
- 3/4 cup coconut oil
- 1 cup coconut milk
- 4 tbsp freshly squeezed lemon juice
- 1 tbsp flax seed
- 3 tbsp boiling water
Directions:
First, preheat 350. Secondly, combine the ingredients from the tea bags, lemon zest, baking powder, baking soda, salt, monk fruit sweetener, cassava flour, powdered ginger, and almond flour until thoroughly combined. Finely chop candied ginger. Combine candied ginger with freshly grated ginger and chopped stem giner. Add the candied ginger, stem ginger, and fresh ginger into the flour mixture until well incorporated.
Next, combine coconut milk and lemon juice in a separate bowl. In a separate bowl combine the flaxseed and boiling water. Next, cut in the coconut oil into cassava flour mixture with a pastry cutter. Cut in coconut oil until there are grape size pieces throughout the dough. Finally, pour the flaxseed mixture and stem ginger syrup into the coconut milk mixture. Next, mix in the flaxseed mixture with coconut milk. Once the dough is combined dump it onto a sheet of parchment paper.
The dough will be slightly sticky (shaggy). Finally, gently smash the dough together and press down gently on the dough, until desired thickness is cut into biscuits with a biscuit cutter. Lastly, place biscuits onto a greased cookie sheet or baking stone. Next, place biscuits about an inch apart to give them a little room to expand.
Finally, gather the scraps and press them back into a disk. Next, cut out more biscuits. Continue re-gathering scraps, pressing into a disk, and cutting out biscuits until all the dough is a biscuit. Often there is only a small scrap left just press it into a circle shape and place it on a cooking sheet or baking stone.
Place the cookie sheet in the middle of the oven and bake for 30 -45 minutes. Transfer to a cooling rack and cool for 10 – 15 minutes.
Top with a teaspoon or two of lemon curd.
Gluten-Free Lemon Ginger Scones
Equipment
Ingredients
- 3 tea bags Lemon Ginger Snip the top off the bag and pour the loose tea into a bowl.
- 2 tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1 cup monkfruit sweetener
- 2 cups cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/4 cup stem ginger in syrup
- 2 tbsp stem ginger syrup
- 1/8 cup crystallized candied ginger
- 3 tsp freshly grated ginger
- 2 tsp powdered ginger
- 3/4 cup coconut oil
- 1 cup coconut milk
- 4 tbsp freshly squeezed lemon juice
- 1 tbsp flax seed
- 3 tbsp boiling water
Instructions
- First, preheat 350.
- Cut the top of the tea bags and pour out the loose tea into a bowl.3 tea bags Lemon Ginger
- Secondly, combine the loose tea from the tea bags, lemon zest, baking powder, baking soda, salt, powdered ginger, monkfruit, cassava flour, and almond flour until thoroughly combined.2 tbsp lemon zest, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp pink salt, 1 cup monkfruit sweetener, 2 cups cassava flour, 1 cup almond flour, 2 tsp powdered ginger
- Finely chop candied ginger.1/8 cup crystallized candied ginger
- Combine candied ginger with freshly grated ginger and chopped stem ginger.1/4 cup stem ginger in syrup, 3 tsp freshly grated ginger, 2 tbsp stem ginger syrup
- Add the candied ginger, fresh ginger, and stem ginger into the flour mixture until well incorporated.
- Next, combine coconut milk and lemon juice in a separate bowl.4 tbsp freshly squeezed lemon juice, 1 cup coconut milk
- In a separate bowl combine the flaxseed and boiling water.1 tbsp flax seed, 3 tbsp boiling water
- Cut in the coconut oil into cassava flour mixture with a pastry cutter.3/4 cup coconut oil
- Cut in coconut oil until there are grape size pieces throughout the dough.
- Finally, pour the flaxseed mixture and stem syrup into the coconut milk mixture.
- Next, mix the flour mixture with coconut milk.
- Once the dough is combined with the flour mixture dump onto a sheet of parchment paper.
- The dough will be slightly sticky (shaggy).
- Gently smash the dough together and press down gently on the dough, until desired thickness cut into biscuits with a biscuit cutter.
- Lastly, place biscuits onto a greased cookie sheet or baking stone.
- Next, place biscuits about an inch apart to give them a little room to expand.
- Finally, gather the scraps and press them back into a disk.
- Next, cut out more biscuits.
- Continue re-gathering scraps, pressing into a disk, and cutting out biscuits until all the dough is a biscuit.
- Often there is only a small scrap left just press it into a circle shape and place it on a cooking sheet or baking stone.
- Place cookie sheet in the middle of the oven and bake 30 -45 minutes.
- Transfer to a cooling rack and cool 10 - 15 minutes.
- Can be top with a teaspoon or two of lemon curd.
Notes
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat 15 g | 23 % |
| Saturated Fat 11 g | 55 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 158 mg | 7 % |
| Potassium 39 mg | 1 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 2 g | 6 % |
| Sugars 2 g | |
| Protein 1 g | 1 % |
| Vitamin A | 1 % |
| Vitamin C | 4 % |
| Calcium | 46 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
