Low FODMAP and gluten-free scones
Scooones! I love them. Last week my mom organized a high tea for her birthday and that was the perfect moment for me to make low FODMAP and gluten-free scones.
This British classic is a must for every high tea and I think they are also perfect for a festive breakfast, such as Christmas breakfast or Easter brunch.
This recipe got an update in 2022 because I thought the dough from the original recipe was a bit too difficult to handle. I have adapted the recipe so the dough is easier to work with.
I like to serve my scones with lemon curd or jam and lactose-free whipping cream. Sometimes I am lazy and I buy lemon curd in the supermarket, but you can also make it yourself, following this recipe.
Instead of lemon curd you can also choose a tasty low FODMAP jam, such as strawberry or raspberry jam.
I use lactose-free whipping cream because clotted cream is very hard to find here in the Netherlands and there is no lactose-free clotted cream.
If you have lactose-free clotted cream available, I would definitely suggest serving the scones with clotted cream. Or if you don’t have to eat lactose-free, you can use normal clotted cream.
Which flour to use for gluten-free scones?
I get the best results for this recipe using the gluten-free mix “Mix It Universal” by Schär in combination with xanthan gum.
Xanthan gum makes gluten-free flour easier to work with. It is a gluten replacer that holds your gluten-free dough together better and makes your bakes less crumbly.
You can also use a similar flour mix. For example another flour mix that is based on rice flour with a starch, such as potato or tapioca starch.
You can’t replace the flour mix that I use with flours such as coconut flour or almond flour. These flours are very different because they are high in fat. If you want to use these kinds of flours you need a different recipe.
Low FODMAP and gluten-free scones
- Total Time: 1 hour
- Servings: 10 1x
- Diet: Gluten Free
Description
Low FODMAP and gluten-free scones! Een basic recipe for scones. Perfect for a high tea or festive breakfast. With lemon curd or jam. Low lactose
Ingredients
- 250 g (1 3/4 cup) gluten-free flour (I use Schär Mix It Universal)
- 65 g (1/3 cup) sugar
- 2 tsp baking powder
- 1 1/2 tsp xanthan gom
- 1/2 tsp salt
- 130 g (5/8 cup) butter, cold
- 80 ml (1/3 cup) lactose-free milk
- 1 egg + 1 tbsp water (for brushing the scones)
- A scone cutter
- 200 ml (6.8 fl. oz) lactose-free whipping cream + 2 tbsp sugar
- Lemon curd or low FODMAP jam
Instructions
- Preheat the oven to 200 degrees Celsius (392 F).
- Combine flour, sugar, baking powder, xanthan gum and salt in a bowl. Stir together with a spoon.
- Cut the butter into very small cubes. Knead this with your hands through the dough until you get a crumbly mixture.
- Then add the milk and knead until you have a dough ball.
- Flour the counter with some gluten-free flour.
- Roll out the dough to a slice of approx. 15 by 30 cm (5.9 by 11.8 inch).
Fold the dough in half so that you have a square of about 15 by 15 cm (5.9 by 5.9 inch). Roll out a little so that the two slices are stuck together well. You should now have a slice of dough about 2 cm (0.8 inch) thick. - Use a cutter to make 10 scones from the dough. I first took out about 7 and then rolled out the leftover dough again into a 2 cm slice and removed the last 3 scones.
- Do you feel the dough getting too soft or too warm? Then put it in the fridge for 15 minutes in between. It is important that the dough is not too warm.
- Mix 1 egg with 1 tbsp water in a bowl.
- Brush the scones with the egg mixture.
- Bake the scones in the oven for 18 minutes.
- Remove from oven and let cool.
- Whip the cream with the sugar.
- Cut the scones in half and serve with whipped cream and lemon curd or jam.
- Prep Time: 40 min
- Cook Time: 20 min
- Category: Cake
- Method: Oven
- Cuisine: British
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9 Comments
These taste AMAZING. Everyone else was not following low fodmap and agreed (they even asked for the recipe). Only thing is that they didn’t rise so they were more like delicious fluffy cookies than scones. Will make again and aim for more height.
So happy to hear that 🙂
Yes, beautifully light and delicious, but next time will use slightly less liquid as the dough was incredibly sticky and it took a while to get free of it! I think I overdid the amount.
Wonderful scones I have made them several times. Thanks for the recipe.
Happy to hear that 🙂 You’re welcome
Well I made the recipe using home blended flour ( Diana’s gum free all,purpose) and I added powdered organic orange peel ( Sussex foods/ Hattons ) with cranberries and blue berries. I was a bit thrown by putting them in the freezer so forgot to brush the milk over them but I was delighted how tall they were compared to my normal GF scone re ipe- and wonderfully light. I made 2 sizes and my husband, who normally avoids all GF goodies, said they were delicious too. Praise indeed. I guess the freezer helped them to rise? Is it only for GF scones or would it help wheat flour scones. I ate mine with some Queens Jam, a lov,et Scandy recipe I found using just raspberries and blueberries and sugar. I’ll see if I can upload some photos. I’ll make a bigger batch next time and try Schar flour to see if there’s a difference in taste or texture. Thank you so much. I love scones as a little go to naughtiness mid afternoon .
I am happy to hear you enjoyed them so much!
Lovely and light …. I added cranberries too and dried lemon peel powder so they were very tasty. Why do they need to go in the freezer for 15 minutes? My husband who rarely tries anything gluten free, loved them with blueberry jam. And they freeze well.
They go in the freezer to cool before baking.