Low FODMAP serve
Our low FODMAP savoury scones are 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 savoury scones are best served warm with your favourite low FODMAP sides and a cup of tea or coffee! Soft, flaky, and spongy, this savoury scone recipe is sure to be a crowd pleaser! Get creative and add your favourite low FODMAP fillings to create your perfect scone! 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
4 cups Lo-Fo Pantry All Purpose/ Plain Flour
1 ½ teaspoons baking powder
½ cup chilled, unsalted butter
150grams ham, finely chopped
6 spring onions, finely chopped (green part only)
1 red capsicum, finely chopped
2 tablespoons parsley, finely chopped
1.5 cups grated cheese
1 ½ cups lactose free milk
½ teaspoon cayenne pepper
1 pinch salt
to taste salt and pepper
Preheat oven to 180°C fan-forced (356°F). Grease and flour a baking tray.
Sift flour, baking powder, cayenne pepper 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.
Stir in ham, spring onion, parsley, capsicum and 1 cup of the cheese into the flour mixture. Season with salt and pepper then add in the 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. Sprinkle the left over ½ cup tasty cheese on top of the scones.