Low FODMAP Gluten Free Cream Scones
Flaky, golden, and tender straight from the oven, these scones are the kind of baked treat that feels indulgent without any of the digestive worry. Getting a proper scone texture without wheat flour can be tricky, but the combination of a gluten-free flour blend, cold butter worked into coarse crumbs, and a short rest period before baking does the heavy lifting here — the dough hydrates fully and bakes up beautifully. Cold heavy cream keeps the fat from melting too early, which is exactly what gives each wedge those delicate, layered layers. The optional fresh blueberries add little bursts of sweetness throughout, and the per-serving portion sits comfortably within safe thresholds. A quick brush of cream on top before they hit the oven is all it takes to get that gorgeous, bakery-style finish. The recipe makes 8 scones, so there's plenty to share — or to stash for the week ahead. Warm with a little butter or enjoyed plain, these are proof that sensitive digestion doesn't have to mean skipping the good stuff.
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Learn more →Ingredients
8 servings
- 2 cups gluten free flour blend
- 1 tbsp baking powder
- ¼ tsp xanthan gum (omit if your flour blend already contains it)
- 2 tbsp granulated sugar
- ½ tsp fine salt
- 6 tbsp unsalted butter, cold, cut into ½-inch cubes
- ½ cup heavy cream, cold
Ingredient notesA 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.
Heavy cream only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is 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 pure vanilla extract
- ½ cup fresh blueberries (optional)
For brushing
- 1 tbsp heavy cream, for brushingIngredient notes
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.
Heavy cream only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Whisk together the gluten free flour blend, baking powder, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.
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