Low FODMAP Vegan Maple Pecan 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.
1 tbsp baking powder
¼ tsp salt
½ cup vegan butter, frozen or very cold
¾ cup pecans, roughly chopped
⅓ cup pure maple syrup
⅓ 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

For brushing

2 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 pure maple syrup, for brushing
2 tbsp coarse sugar (optional)

Instructions

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

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