Low FODMAP Pumpkin Spice Scones with Maple Glaze

Total time57 min

Prep time20 min

Cook time22 min

Low FODMAP Pumpkin Spice Scones with Maple Glaze

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Ingredients

8 servings

For the scones

2 cups oat flour
Ingredient note
A serving of up to about 3/4 cup of oat flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid oat flour, please tap it and change its rating to Red.
Quaker Oat Flour Arrowhead Mills Organic Oat Flour - 16 oz Gold Medal Gluten Free Oat Flour Arrowhead Mills™ Organic Oat Flour Organic Oat Flour
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1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp fine sea salt
6 tbsp cold unsalted butter, cut into ½-inch cubes
½ cup pumpkin puree
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
3 tbsp pure maple syrup
1 large egg
1 tsp vanilla extract
1 tbsp apple cider vinegar

For the maple glaze

¾ cup powdered maple sugar
2 tbsp pure maple syrup
1–2 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl until evenly combined.

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