Low-FODMAP ‘Copycat’ Starbucks Cinnamon Chip Scone Recipe; Gluten-free

OK, personal story time! When I was pregnant with my second child I had such terrible heartburn that breakfast was the only meal I enjoyed comfortably.  I got into the habit of going to Starbucks each morning and buying a decaf toffee-nut latte with a cinnamon chip scone. It was my favorite meal of the day.

Yeah, I know coffee was probably not the best thing for my heartburn, but what can I say.  I figured it was a lost cause anyways 😉

For the past several years, however, I have not had the pleasure of this decadent treat.  Not only is their version high-FODMAP, I don’t think they even sell it anymore!

To satisfy my nostalgic craving, I began crafting a low-FODMAP ‘Copycat’ Starbucks Cinnamon Chip Scone recipe.  But I was not impressed with store-bought cinnamon chips.  Hard to find, expensive and with questionable ingredients….I didn’t even see ‘cinnamon’ listed on the label!    Clearly that would not do for my recipe.

So… I got ambitious. I decided to make my own homemade low-FODMAP Cinnamon Chips (easy) and use them in this low-FODMAP Cinnamon Chip Scone recipe (fabulous).

Guess what? I totally nailed this low-FODMAP Cinnamon Chip Scone recipe (even better than Starbucks). Plus I love the flexibility to just dust these with cinnamon-sugar, or add my low-FODMAP glaze.

You may also love my low-FODMAP Cake Pops, low-FODMAP Copycat Starbucks Lemon loaf and low-FODMAP Coffee Cake.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP ‘Copycat’ Starbucks Cinnamon Chip Scone Recipe; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 12

Prep time 20 min

Bake time 20-22 min

Total time 45 min

Bake 400 F

Ingredients

  • 2 cups Authentic Foods GF Classical Blend, plus additional flour for patting out dough (this is my favorite brand, check out my low-FODMAP bake off blog to see why!)
    • can also substitute your preferred low-FODMAP, gluten-free flour
  • 1/4 cup granulated sugar
  • 4 teaspoons double acting baking powder (ex: Clabber Girl brand)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (if not added to your low-FODMAP flour choice)
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
    • If you choose a vegan spread alternative, be sure to chill it well
    • I used butter
  • 1 cup low-FODMAP Cinnamon Chips (prepared, see recipe)
  • 2 large eggs, divided
  • 2 teaspoons pure vanilla extract
  • 3/4 cup coconut cream (canned), room temperature
  • Cinnamon and granulated sugar mixture, to sprinkle on top
    • 2 tbsps sugar and 1/2 tsp cinnamon combined
    • I keep this ratio of cinnamon sugar (larger amounts) in a shaker in my pantry to enjoy over low-FODMAP toast and waffles 🙂
  • Low-FODMAP Glaze – see my low-FODMAP cinnamon bun recipe for this easy glaze (I added 1 tsp cinnamon to this glaze for these low-FODMAP cinnamon scone recipe)

Directions

  • Preheat oven to 400ºF
  • Position rack in center of oven
  • Line heavy baking sheet with parchment paper or silicone baking liners
  • Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, and salt in large bowl of electric mixer using flat paddle
  • With mixer on low, cut butter into flour mixture until it resembles a coarse meal
    • You can also use your hands to help combine any big chunks
  • Set aside this mixture for later incorporation
  • Beat 1 egg in the same (or another) large bowl of electric mixer until very light and foamy (about 1 minute)
  • Add vanilla extract and flour mixture and start the mixer on low speed, then pour the coconut cream on top of the flour
  • Mix at medium-low speed for about 30 seconds until the dough just comes together
    • It will be very sticky
  • Stir in the low-FODMAP cinnamon chips by hand
  • Use lightly floured hands to gently pat out dough into two 6-inch thick rounds on a floured surface, about ½ inch thick (dough will be sticky and you may need to lightly coat it with some excess flour)
  • Use a sharp knife, dough cutter or pizza wheel to cut each circle in half and then cut each half into 3 pie shaped wedges
  • Put scones 2 inches apart on prepared baking sheet
  • In a small bowl, beat the second egg
  • Brush scones with beaten egg
  • Sprinkle scones liberally with cinnamon & sugar mixture
  • Place scones in center of oven
  • Bake 20 -22 minutes or until golden and cooked through
  • Cool 10 minutes on a rack
  • Top with low-FODMAP glaze (with added cinnamon) if desired
    • Place glaze in plastic bag and cut hole in corner, drizzle over low-FODMAP scones in criss cross fashion
  • Serve immediately, or store in refrigerator until use (to re-heat place in preheated 350F oven for 10 minutes)

Flaky and so delicious!  Bet you can’t wait to try my low-FODMAP Cinnamon Scones recipe 😉

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