Low FODMAP Classic Pumpkin Scones

Total time53 min

Prep time20 min

Cook time18 min

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
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.
⅓ cup granulated sugar
1 tbsp baking powder
½ tsp fine salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
6 tbsp unsalted butter, frozen
½ cup canned pumpkin puree
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
4 tbsp heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/2 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.
1 large egg
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
¼ tsp ground cinnamon
1 pinch ground ginger

Instructions

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

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