Description
Serve these delicious scones with butter and fresh jam!
Ingredients
Scale
- 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
Egg/Milk Wash:
- 1 Egg
- Dash of FODMAP safe milk
- 1 Teaspoon Raw Sugar
Instructions
- 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.
Notes
Recipe inspired by Namaste Foods and Free from Fairy
Keywords: Fodmap scones, fodmap breakfast recipes, fodmap breakfast, FODMAP desserts
