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Gluten-Free Lemon Ginger Scones

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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 or serve as a dessert for family and guests Needless to say, they can be enjoyed with a nice hot cup of tea or coffee.Gluten-Free Lemon Ginger Scones with Lemon Curd in the background

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 both 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 to punch up the flavor. 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, cassava flour, and almond flour until thoroughly combined. Finely chop candied ginger. Combine candied ginger with freshly grated ginger. Add the candied ginger and fresh ginger into the flour mixture until well incorporated.All the dry ingredients 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. Cutting in the coconut oilFinally, pour the flaxseed mixture into the coconut milk mixture. Next, mix in the flaxseed mixture with coconut milk. Combing liquid ingredientsOnce the dough is combined with the flour mixture dump 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 cut into biscuits with a biscuit cutter.Cutting the scones out 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.Gluten-Free Lemon Ginger Scones with Lemon Curd in the background

A close-up of a scone with a sprig of mint, lemon and candied ginger

Can be top with a teaspoon or two of lemon curd.

Ginger scone on a plate with candied ginger and lemon slice.
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5 from 1 vote

Gluten-Free Lemon Ginger Scones

Gluten-Free Lemon Ginger Scones Recipe laced with 4 kinds of ginger including soft chewy bits of stem and crystallized ginger. Tart & zesty
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Biscuit, Candied Ginger, Celiac Recipe, Crystallized Ginger, Ginger, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Grain Free Recipe, Grain-Free, Lemon Ginger, No Wheat, No Wheat No Problem, Scone Recipe, Scones, Stem Ginger, Stem Ginger in Syrup, Vegan
Prep Time 10 minutes
35 minutes
Total Time 45 minutes
Servings 13 scones
Calories 217kcal
Author LaRena Fry

Equipment

Cookie sheet or baking stone

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.
  • Secondly, combine the loose tea from the tea bags, lemon zest, baking powder, baking soda, salt, cassava flour, and almond flour until thoroughly combined.
  • Finely chop candied ginger.
  • Combine candied ginger with freshly grated ginger.
  • Add the candied 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.
  • 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 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 13.0
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

Calories: 217kcal

Two pictures of Lemon Ginger Scones A close up and one further away

 

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