Low FODMAP Blueberry Lemon Scones
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Learn more āIngredients
8 servings
For the scones
- 2 cups all-purpose flour, plus more for dusting
Chef's tipChoose 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. - Ā¼ cup granulated sugar
- 1 tbsp baking powder
- Ā½ tsp fine salt
- 1 tbsp lemon zest (from about 2 lemons)
- Ā½ cup (1 stick) unsalted butter, frozen
- Ā½ cup heavy cream, plus 2 tbsp for brushing
Ingredient notesA serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 2 tbsp heavy cream, for brushingIngredient notes
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. 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
- 2ā3 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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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