Cream scones (low FODMAP)
30 Minutes • Low FODMAP • Gluten-free • Makes 2 dozen scones • My Scottish father-in-law loves these scones so I count that as a firm vote of approval. They are delicate, light, delicious, and darn easy to make! Enjoy them plain or, if you want a real taste treat, have them with Leslie’s amazing lemon curd.
Ingredients
2 cups gluten-free flour (measure precisely)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cut into cubes
1 large egg, beaten
1 teaspoon vanilla
2/3 cup lactose-free sour milk (you can make sour milk by adding 2 teaspoons of white vinegar to the lactose-free milk)
1 - 2 tablespoons heavy cream for brushing tops (you can also use lactose-free half and half or even lactose-free whole milk)
Granulated sugar or turbinado sugar for sprinkling on top, depending on the crunch you like
Serve plain or with Leslie’s amazing lemon curd.
Directions
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Combine dry ingredients in the bowl of a food processor and pulse to combine.
Add the cold cubed butter and pulse until the butter is evenly combined and the dough is crumbly.
Combine egg and vanilla and add to dry ingredients in the food processor bowl. Pulse to combine. Scrape down the sides then add the sour milk and pulse to combine.
Scrape the dough out onto a floured surface and use floured hands to gently pat the dough into an even layer about 1 inch thick.
Cut the dough with a biscuit cutter or the top of a glass dipped in gluten-free flour (so it doesn’t stick). Gather the leftover bits and re-roll and cut out so you can use all of the dough.
Place the scones on the parchment-lined tray. At this point, you may chill them until you are ready to bake.
Just before baking, brush the tops with cream and sprinkle with sugar.
Bake for 12 minutes or until the scones are delicately browned. Remove from oven and let cool on cookie sheet for a couple of minutes. Then remove to a cooling rack.
Serve plain, with butter and jam, or, for a really amazing taste treat, with Leslie’s amazing lemon curd.
Eat and enjoy every bite because you can!
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