Low FODMAP Gluten Free Scones

Total time53 min

Prep time20 min

Cook time18 min

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Ingredients

8 servings

For the scones

1 ½ cups gluten free flour blend
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
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½ cup tapioca starch
1 tbsp baking powder
3 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, frozen
2 large eggs
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.
1 tsp vanilla extract

For brushing

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 400°F (205°C). Line a baking sheet with parchment paper.
2
Whisk together the gluten free flour blend, tapioca starch, baking powder, sugar, and salt in a large mixing bowl until evenly combined.

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