Low FODMAP Vegan Blueberry Scones

Total time57 min

Prep time20 min

Cook time22 min

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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
½ cup vegan butter, frozen
¾ cup oat milk, cold
Ingredient note
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
1 tsp vanilla extract
1 cup fresh blueberries

For brushing

1 tbsp oat milk, for brushing
Ingredient note
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Place the frozen vegan butter in the freezer for at least 15 minutes before starting if not already frozen solid. Line a baking sheet with parchment paper and preheat the oven to 400°F (205°C).
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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