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

Course: Breakfast, brunch, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 8 servings

Calories: 243 kcal

Author: Dédé Wilson

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.

Nutrition Facts

Low FODMAP Vegan Scones

Amount Per Serving

Calories 243 Calories from Fat 81

% Daily Value*

Fat 9g14%

Sodium 279mg12%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.