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

Serves: 8


  • 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.