Low FODMAP Vegan Scones with Several Variations
I go to a brunch every month and there are a few core people, including me, who have specific dietary requirements. It is a potluck and I usually bring baked goods (no surprise) and while I am one to indulge in butter, especially when baking, I had a request from a dairy-free party-goer for something she could eat. Scones came to mind and then, I thought, why not go a step further and make then vegan? These Vegan Scones can be used as a basic recipe that you can tailor to your liking and I make some suggestions in the Tips section that follow the recipe. Don’t miss out on flavors like Cranberry Orange, Cinnamon Raisin, Mocha Chocolate Chunk and Lemon Poppy Seed.
You will get the hang of tailoring these Low FODMAP Vegan Scones to your own liking, while keeping them low FODMAP. A little dusting of raw sugar on top, before baking as seen below, is a nice touch.
Serve these with a nice hot cup of coffee or tea and your day will be off to a great start!
Maybe you are familiar with “vegan eggs” but just in case you are not, they are made from ground flax seeds and water.When combined, these two ingredients create a gelatinous mixture, which functions somewhat similarly to eggs in that it provides cohesion in a baked good – but vegan eggs do not provide lift and are certainly not an exact substitution. They also, of course, add the brown, somewhat dry and flaky flecks of flax, which bring its own look and texture. They work quite well here in these vegan scones.
Why Do We Need “Eggs” at All?
Scones are very similar to biscuits. Both are very short (rich in fat), flaky treats and I have found that when working with gluten-free flour blends that without eggs that the mixtures just do not please me as much.
See the crunchy raw sugar on top of the scones in the picture above? It is low FODMAP. In fact, we have an entire article on various types of sugars that you might find very interesting!
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Low FODMAP Vegan Scones
These scones are best warm out of the oven. They are vegan, too! be sure to check out the variations.
Low FODMAP Serving Size Info: Makes 8 scones; serving size 1 scone
- 1/4 cup (60 m) water
- 2 tablespoons ground flax seed
- 1/2 cup low FODMAP unsweetened alt milk; I use unsweetened almond milk
- 1 3/4 cups (254 g) plus 2 tablespoons low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1/3 cup (65 g) sugar
- 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 6 tablespoons vegan low FODMAP butter-alternative, such as Earth Balance Buttery Sticks
- Position rack in middle of oven. Preheat oven to 400°F/200°C. Line a half-sheet baking pan with parchment paper. Lightly spritz the paper with nonstick spray and set pan aside.
- Whisk together the water and ground flax seed in a small bowl and set aside for 5 minutes or until it thickens. Whisk in alt milk and set aside.
- In a larger mixing bowl, whisk together flour, sugar, baking powder and salt to aerate and combine. Use a pastry blender or two knives to cut in the vegan butter-alternative into the dry mixture until the vegan butter ranges in size from large flat raisins to small peas. (You can also do this in a stand mixer with the flat paddle attachment, pulsing on and off).
- Add the wet mixture to the dry ingredients and gently bring together by stirring with a wooden spoon just until combined. Very gently pat out the dough on prepared pan a to an 8-inch (20 cm) round.
- Cut into 8 equal wedges. Arrange the wedges on the prepared pan, equally spaced apart.
- Bake for about 12 to 17 minutes or until tops and bottoms are just tinged with color and scones are baked all the way through. Place pan on a cooling rack. Scones can be served warm or at room temperature. Definitely serve scones the day they are baked, as they dry out easily.
I have made these scones in several different flavor variations - all delectable and deliciously low FODMAP:
- Cranberry Orange: Add ½ cup (80 g) dried cranberries, chopped, and 1 tablespoon grated orange zest to the dry mixture. Proceed with recipe.
- Cinnamon Raisin: Add ½ cup (83 g) raisins and ½ teaspoon cinnamon to the dry mixture. You can also stir together a little cinnamon and sugar and sprinkle it over the top before baking. Proceed with recipe.
- Mocha Chocolate Chunk: Add ½ cup (90 g) mini semisweet chocolate chips or small chunks and 1 tablespoon instant espresso powder to the dry mixture. Proceed with recipe.
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds and 1 tablespoon lemon zest to the dry mixture. Proceed with recipe.