Low FODMAP Dairy Free Cranberry Orange Scones

Total time57 min

Prep time20 min

Cook time22 min

Low FODMAP Dairy Free Cranberry Orange Scones

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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.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 tbsp orange zest (from about 1 large orange)
½ cup dairy free butter, cold and cut into ½-inch cubes
¾ cup dairy free milk, cold
1 large egg
1 tsp vanilla extract
¾ cup dried cranberries
Ingredient note
A serving of up to about 1 2/3 tablespoons of dried cranberries is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid dried cranberries, please tap it and change its rating to Red.
1 tbsp dairy free milk, for brushing
1 tbsp coarse sugar, for sprinkling (optional)

For the glaze

1 cup powdered sugar
2–3 tbsp fresh orange juice
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/4 teaspoons per serving, so it is likely fine.
½ tsp orange zest

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, and orange zest until combined.

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