Low-FODMAP Cranberry Scones
To simplify the making of these scones—with an equally delectable result—divide the batter evenly in a lined muffin pan and then bake as directed.
Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 3 cups gluten-free oat flour, divided
- 1 Tbsp. rice milk
- 1 tsp. white wine vinegar
- 2 tsp. grated orange zest
- 3⁄4 cup plus 2 Tbsp. sugar, divided
- 1⁄4 tsp. ground cinnamon
- 1⁄4 cup coconut flour
- 1⁄4 cup ground flaxseeds
- 1 tsp. gluten-free baking powder
- 1⁄2 tsp. baking soda
- 1⁄8 tsp. salt
- 1⁄2 cup orange juice
- 2 Tbsp. unrefined coconut oil, liquefied
- 1 tsp. pure vanilla extract
- 1⁄4 cup dried cranberries
- 1 large egg
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Cover a work surface with a large square of parchment paper dusted with 1⁄2 cup oat flour.
- Mix milk with vinegar in a small bowl.
- In a large bowl, mix 2 cups oat flour, coconut flour, flaxseeds, zest, baking powder, baking soda, and salt.
- In a mixer, blend juice, oil, vanilla, and cranberries. Add egg and milk mixture. Stir in flour mixture. Set dough aside for 5 minutes to thicken.
- Gently scoop 1⁄2 cup of batter onto floured workspace. With floured hands, turn dough very gently over to coat all sides. Do not knead dough. Carefully transfer flour- coated dough to a lined baking sheet and gently shape into a triangle. (Dough will spread; give it lots of height.) Repeat—adding oat flour as needed to workspace—until all dough is transferred to baking sheets and shaped into triangles.
- Dust the top of each scone with remaining sugar.
- Bake 18 to 20 minutes, or until tops are starting to brown. Serve warm.