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
Servings 10 scones
Calories 217kcal
Equipment
1 Cookie Sheets or baking stone
1 measuring cups
1 Ciruluar cookie cutters
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
Serving: 10servings | Calories: 217kcal | Carbohydrates: 19g | Protein: 1g