These low-FODMAP scones make an ideal breakfast—especially during the holiday season, when they’re great companions for a cup of coffee or green tea. Go ahead and use frozen cranberries in this recipe, but be sure to keep them frozen until you add them to the dough: If you let them thaw before using them, their juices will turn the dough pink! To avoid this, I chop the frozen cranberries and then stick them back in the freezer until the last minute. And don’t skip the final steps. Brushing these scones with milk and finishing them with a sprinkle of sugar really makes them shine.
YIELD: 12 SCONES
LOW FODMAP CRANBERRY ORANGE SCONES Ingredients
- 1¾ CUPS (284 G) BASIC FLOUR BLEND
- ½ CUP (60 G) TAPIOCA FLOUR
- ⅓ CUP (67 G) SUGAR, PLUS MORE FOR SPRINKLING
- ON TOP
- 2 TEASPOONS BAKING POWDER
- 1 TEASPOON GRATED ORANGE ZEST
- ½ TEASPOON SALT
- 5 TABLESPOONS (70 G) UNSALTED BUTTER,
- CUT INTO PIECES AND CHILLED
- ½ CUP (55 G) COARSELY CHOPPED FRESH OR
- FROZEN CRANBERRIES
- ⅔ CUP (160 ML) LACTOSE-FREE LOW-FAT MILK,
- PLUS MORE FOR BRUSHING ON TOP
LOW FODMAP CRANBERRY ORANGE SCONES Steps
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Line a large baking sheet with parchment paper. In a large bowl, combine the Basic Flour Blend, tapioca flour, sugar, baking powder, orange zest, and salt.
- Using a fork or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the cranberries. Add the milk and mix until a dough forms.
- Lightly flour a work surface and using floured hands, divide the dough into two pieces. Place each portion of dough onto the floured work surface and shape into a 5-inch (13 cm) diameter round disk.
- Cut each disk into 6 slices (like a pizza).
- Transfer to the prepared baking sheet. Lightly brush each scone with milk and sprinkle with sugar.
- Bake for 10 to 12 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.