Low FODMAP serve
Our low FODMAP basic scone recipe is a must add to your cooking repertoire. A classic recipe, these scones are made from our world first low FODMAP plain flour to ensure your gut stays happy and healthy! These basic scones are best served warm or cold with your favourite low FODMAP fruits, preserves, and lactose free cream with a cup of tea or coffee! Soft, flaky, and spongy, this scone recipe is sure to be a crowd pleaser! Be sure to tag us in your baking photos on Instagram @lofopantry to share your baking with our wonderful low FODMAP community!
What you'll need
3 cups (450g) Lo-Fo Pantry All Purpose/Plain Flour, extra flour required for dusting
2 teaspoons (13g) baking powder
pinch (1g) salt
⅓ cup (75g) butter, chilled and cubed
1 cup (250ml, 8.5fl oz) lactose free milk (may need up to ¼ cup extra to reach desired consistency)
For the topping
to serve (max 2 tablespoon for Low FODMAP serve) strawberry jam
to serve whipped cream
Preheat oven to 180°C fan-forced (356°F).
Sift flour, baking powder and salt into a large bowl. Add in the butter, using your fingertips rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Make a well in the centre and add 1 cup of milk. Add the milk all at once. Use a round-bladed knife to mix together using a cutting motion until evenly incorporated and the mixture begins to hold together. If the mixture is too dry add a little more milk until dough reaches desired consistency (soft dough).
Turn the dough out onto a lightly floured surface and knead gently for 4-5 minutes until the dough is smooth. Do not over knead the dough. Over working the dough will result in tough scones.
Use a lightly floured rolling pin to roll out the dough until it is 2cm thick. Then with a 5cm round pastry cutter cut the scones out of the dough and place each scone on a lightly floured baking tray 1 cm apart.
Bake for 20-25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with butter or strawberry jam and lactose free cream.