Low FODMAP Gluten Free Scones
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Learn more →Ingredients
8 servings
For the scones
- 1 ½ cups gluten free flour blend
- 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 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 tsp vanilla extract
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.
- 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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