Low-FODMAP Glazed Lemon Blueberry Scone Recipe; Gluten-free

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After I created my low-FODMAP Cinnamon Chip Scones, I realized that I needed to try a recipe for low-FODMAP Lemon Blueberry Scones as well.  My whole family and I fell in love with the soft, not overly sweet flavor of my low-FODMAP, gluten-free scones.

These low-FODMAP Glazed Lemon Blueberry Scones are perfect for breakfast, brunch or anytime snacking.

They are soft, light, tart and COMPLETELY addictive.

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Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Glazed Lemon Blueberry 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: 22-25 min

Total time: 45 min

Bake 400 F

Modified from: Annalise G Roberts, ‘Gluten-free Baking Classics’, 2nd ed (one of the best gluten-free baking books out there)

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 all purpose low-FODMAP, gluten-free flour
  • 1/4 cup granulated sugar
    • Note: These scones are not very sweet.  If you prefer a sweeter scone, you can add additional 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 or grated
    • If you choose a vegan spread alternative, be sure to chill it well
    • I used butter
  • 1 heaping cup (180 g) fresh or frozen blueberries
    • 1 low-FODMAP serving is 40 g
    • If using frozen, do not defrost
  • 1 tbsp lemon zest (1 medium lemon)
  • 2 large eggs
  • 1 & 1/2 teaspoons pure vanilla extract
  • 3/4 cup coconut cream (canned, drained of liquid) at room temperature
    • This is not the same as ‘cream of coconut’; see my low-FODMAP grocery shopping blog for some brands I like and tips on using this product
    • If you tolerate regular heavy cream, then OK to substitute that instead
  • Granulated sugar, to sprinkle on top
  • Low-FODMAP Lemon Glaze
    • 1 cup confectioner’s sugar
    • 3 tbsp fresh squeezed lemon juice (use the same lemon you zested)

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
  • With mixer on low, cut butter into flour mixture until it resembles a coarse meal
  • 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
  • Add vanilla extract, lemon zest 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
  • Stir in the blueberries by hand gently, trying not to break or squash them
  • 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 or pizza cutter 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 granulated sugar
  • Lay scones on the prepared baking sheet 2 inches apart and place in center of oven
  • Bake 22-25 minutes or until golden and cooked through using a tester (since ovens vary, your oven may need more or less time)
  • Cool 10 minutes on a rack
  • While cooling, combine the lemon glaze ingredients in bowl and stir to combine well
  • Pour low-FODMAP lemon glaze over scones
    • I like to leave them on the cooling rack and put wax paper under to catch the drips
  • Serve immediately, or store in refrigerator until use (to re-heat place in preheated 350F oven for 10 minutes

Flaky, light and absolutely amazing!

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  1. Tammy Meiselwitz January 29, 2020
    • Rachel Pauls Food January 29, 2020

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