Low FODMAP Classic Scones

Total time40 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

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
6 tbsp unsalted butter, cold and cut into ½-inch cubes
½ cup heavy cream, cold
Ingredient note
Counting all uses, this recipe has about 1 1/4 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.
¼ cup whole milk, cold
1 large egg
1 tsp vanilla extract
1 tbsp heavy cream, for brushing
Ingredient note
Counting all uses, this recipe has about 1 1/4 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 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!