Low FODMAP Blueberry Lemon Scones

Total time57 min

Prep time20 min

Cook time22 min

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Ingredients

8 servings

For the scones

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp fine salt
1 tbsp lemon zest (from about 2 lemons)
½ cup (1 stick) unsalted butter, frozen
½ cup heavy cream, plus 2 tbsp for brushing
Ingredient note
Counting all uses, this recipe has about 1 1/2 tablespoons of heavy cream per serving, within the reviewed Low FODMAP serving. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
2 tbsp heavy cream, for brushing
Ingredient note
Counting all uses, this recipe has about 1 1/2 tablespoons of heavy cream per serving, within the reviewed Low FODMAP serving. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries

For the lemon glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest until combined.

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