For some silly reason I was intimidated to bake scones from scratch. It didn’t help that my first attempt was a HUGE fail. The scones looked the part, but the consistency was too dense. The second time was the charm and I got the perfect texture and density. I couldn’t believe I actually did it! These would be perfect to have as part of your IBS breakfast recipes, high tea or dessert!
While making these delicious biscuit-like pastries I realized I had no idea where they came from. My guess was England but they actually originated in Scotland in the early 1500s. The popularity of taking tea did begin in England when Anna, Duchess of Bedford, wanted scones to accompany her daily afternoon tea. This is where “afternoon tea time” comes from and is still a tradition held today in Britain. Traditionally scones are eaten with clotted cream but my favorite way is with a not too sweet strawberry jam.
These gluten free scones were a hit even for our tea party guests who don’t follow the low FODMAP diet. I’m always happy to see when “normal” friends enjoy something I bake as I know it’s truly good. PS if you want to see a full post on all the fun that Katherine and I had planning our tea party check it out here.Print
Serve these delicious scones with butter and fresh jam!
- 2 Cups Gluten Free Flour plus 1 Tablespoon for flouring
- 3 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/3 Cup Raw Sugar
- 8 Tablespoons Cold Butter, chopped
- 2/3 Cup Milk, any kind (I used Malk brand)
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Egg
- Dash of FODMAP safe milk
- 1 Teaspoon Raw Sugar
- Preheat the oven to 450 degrees. Place baking sheet in the oven to warm.
- Combine the egg, milk, and vanilla in a small bowl and set aside.
- Combine all of the dry ingredients into a large bowl. Add the butter and by hand incorporate the flour and butter until the butter becomes the size of small peas.
- Add the wet ingredients and mix gently with your hands. On a flat, floured surface gently knead the flour into a ball.
- Using your hands, gently flatten out the dough until its about 1/2 inch thick.
- Take a four-inch circle, cut out the dough until all of the dough has been used. Continue to fold the excess dough and add more flour to the surface when needed.
- In a small bowl, make the egg wash mixture using the milk and egg. Using a small brush, gently brush the tops of the scone and sprinkle sugar on the top.
- Carefully remove the hot baking sheet from the oven and place the scones. Bake for 10-12 minutes or until golden brown.
Keywords: Fodmap scones, fodmap breakfast recipes, fodmap breakfast, FODMAP desserts