Low FODMAP Scones Recipe

This buttery Low FODMAP Scones Recipe is made with gluten-free flour, cold butter, lactose-free milk, vanilla extract, and fresh blueberries. The result is a flaky, tender, and lightly sweet pastry that serves as a refreshing side dish for tea time. This recipe is perfect for a weekend brunch and creates a delicious batch of 8 scones.

Low FODMAP Scones Recipe Ingredients

• 2 cups gluten-free flour blend (with xanthan gum)
• 1 tbsp baking powder
• 1/4 tsp salt
• 3 tbsp granulated sugar
• 6 tbsp cold butter, cubed
• 1 large egg
• 1/2 cup lactose-free milk (or almond milk)
• 2 tbsp lactose-free yogurt (optional)
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional) Optional Mix-ins:
• 1/3 cup blueberries OR 1/4 cup dark chocolate chips

How To Make Low FODMAP Scones Recipe

1. Prepare the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with a piece of parchment paper to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and granulated sugar.
3. Cut in the butter: Add the cold, cubed butter to the flour and use your fingers or a pastry cutter (a tool used to blend fat into flour) to work it in until the mixture looks like coarse crumbs.
4. Combine wet ingredients: In a separate small bowl, whisk the egg, lactose-free milk, yogurt, vanilla, and maple syrup until smooth.
5. Form the dough: Pour the liquid mixture into the dry ingredients and stir gently until a thick, sticky dough forms, then fold in your blueberries or chocolate chips.
6. Shape and cut: Turn the dough onto the tray and shape it into a round disk about 1 inch thick. Use a knife to cut the disk into 8 even wedges.
7. Bake until golden: Separate the wedges slightly and bake for 14–18 minutes until the edges are firm and the tops are a light golden brown.
8. Cool and serve: Let the scones rest on the baking sheet for 10 minutes before serving them warm.

Recipe Tips

• Keep Butter Cold: Use butter straight from the fridge. When the cold butter hits the hot oven, it creates steam, which is what makes the scones flaky and light.
• Measure Flour Correctly: Spoon your gluten-free flour into the measuring cup rather than scooping with the cup itself. This prevents the flour from packing down, which can make scones too dense.
• Don’t Over-mix: Stir the dough just until the flour disappears. Over-mixing can make gluten-free baked goods tough or gummy.
• Use Yogurt for Moisture: Adding the optional lactose-free yogurt provides extra fat and acidity, which helps create a more tender “crumb” or texture.

What To Serve Scones

These scones are delightful when served warm with a spread of lactose-free butter or a spoonful of strawberry jam. They pair beautifully with a hot cup of peppermint tea or a low FODMAP lattes made with almond milk. For a more substantial breakfast, serve them alongside a bowl of fresh kiwi and strawberries or a side of poached eggs.

How To Store Scones Leftovers

• Refrigerate: Place the cooled scones in an airtight container and store them at room temperature for 2 days or in the refrigerator for up to 5 days.
• Freeze: Wrap individual scones in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature and warm in the oven at 300°F for a few minutes to restore the texture.

Low FODMAP Scones Recipe Nutrition Facts

• Serving Size: 1 scone
• Calories: 210 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 185mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1.5g
• Sugars: 7g
• Protein: 3g

Frequently Asked Questions

• Which gluten-free flour is best for scones? Look for a “1-to-1” or “measure-for-measure” blend that already contains xanthan gum. This ingredient acts as a binder, replacing the elasticity that gluten usually provides in traditional baking.
• Can I make these vegan? You can use a vegan butter stick and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). However, the texture may be slightly more crumbly than the original version.
• Why did my scones spread too much in the oven? This usually happens if the butter became too warm while you were handling the dough. If the dough feels soft or sticky, pop the shaped wedges into the fridge for 15 minutes before baking to firm the butter back up.

Try More Recipes:

• Low FODMAP Breakfast Sausage Patties Recipe
• Low FODMAP Quiche Recipe
• Low FODMAP Porridge Recipe

Low FODMAP Scones Recipe

Recipe by Sabrine HajriCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

210

kcal

This Low FODMAP Scones Recipe delivers a classic, crumbly texture using gluten-free and lactose-free ingredients. These scones are subtly sweet and can be customized with low-FODMAP portions of blueberries or dark chocolate for a perfect morning treat.

Ingredients

• 2 cups gluten-free flour blend
  

• 1 tbsp baking powder
  

• 6 tbsp cold butter, cubed
  

• 3 tbsp sugar
  

• 1 egg
  

• 1/2 cup lactose-free milk
  

• 1 tsp vanilla extract

Directions

• Whisk dry ingredients and cut in cold butter until crumbly.
  
• Mix wet ingredients separately, then stir into the flour mixture to form a dough.
  
• Shape into a 1-inch thick disk and cut into 8 wedges.
  
• Bake at 400°F for 14-18 minutes until golden.