Low FODMAP Scones
Scones are a classic British pastry that is typically made with wheat flour, butter, and sugar. However, this recipe for Low FODMAP Scones is made with almond flour and tapioca starch, which makes them suitable for people who follow a low FODMAP diet. These scones are light and fluffy, with a slightly sweet flavor. They are perfect for breakfast or brunch, and can be served with your favorite toppings, such as butter, jam, or fruit.
Scones have a long and storied history, dating back to the 1500s. They are thought to have originated in Scotland, where they were originally made with oats. Over time, scones became popular in England, where they were often served at tea parties. Today, scones are enjoyed all over the world, and there are many different variations on the classic recipe. This recipe for Low FODMAP Scones is a modern take on the classic. It is made with almond flour and tapioca starch, which makes it suitable for people who follow a low FODMAP diet. Almond flour is a good source of fiber and protein, and it has a slightly sweet flavor. Tapioca starch is a gluten-free starch that is often used in baking. It helps to give these scones a light and fluffy texture. These scones are easy to make, and they can be customized to your liking. You can add different spices, such as cinnamon or nutmeg, to the batter. You can also top the scones with your favorite toppings, such as butter, jam, or fruit.
Low FODMAP Scones Low FODMAP Scones Low FODMAP Scones Low FODMAP Scones
Prep time: 15 | Cook time: 20 | Serves: 8
Ingredients
  • 1 cup almond flour
  • 1/2 cup tapioca starch
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the almond flour, tapioca starch, sugar, baking powder and salt.
  4. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  5. In a separate bowl, whisk together the egg, almond milk and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and stir until just combined.
  7. Turn the dough out onto a lightly floured surface and knead gently for a few minutes, until it just comes together.
  8. Pat the dough out to a 1-inch thick circle.
  9. Cut the dough into 8 wedges.
  10. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Why It Works
  • Almond flour is a good source of fiber and protein, and it has a slightly sweet flavor.
  • Tapioca starch is a gluten-free starch that is often used in baking. It helps to give these scones a light and fluffy texture.
  • The scones are easy to make, and they can be customized to your liking.