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pumpkin cranberry scones with cinnamon butter in a ramekin, served with a glass of orange juice

FODMAP IT!™ Pumpkin Cranberry Scones with Cinnamon Butter

With some cranberries in the freezer year round you can make these Pumpkin Cranberry Scones with Cinnamon Butter any time you like.

Low FODMAP Serving Size Info: Makes 8 scones; 1 scone per serving.

Course: Breakfast, brunch
Cuisine: American, English
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 8 Scones
Calories: 458 kcal
Author: Dédé Wilson


Cinnamon Butter (optional):

  • 4 tablespoons (57 g) unsalted butter, softened
  • 2 teaspoons maple syrup
  • 1 scant teaspoon cinnamon
  • Pinch salt


  • 1/4 cup (60 ml) cold lactose-free whole milk
  • 1 teaspoon lemon juice
  • 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour, plus extra
  • 1/2 cup (99 g) sugar
  • 2 teaspoons baking powder, use gluten-free if following a gluten-free diet
  • ½ teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 12 tablespoons chilled unsalted butter, cut into pieces
  • ½ cup (118 g) canned pure pumpkin purée, such as Libby’s
  • 1 large cold egg
  • ½ cup (53 g) fresh cranberries, roughly chopped
  • Large coarse sugar, optional


  1. Position rack in upper third of the oven. Preheat oven to 400°F/200°C. Line a rimmed half-sheet baking pan with parchment; set aside.
  2. For the Cinnamon Butter: If using, simply stir all the ingredients together in a small bowl. Can be made ahead and refrigerated up to 3 days, covered with plastic wrap. PS: It looks decorative packed into a small crock or ramekin.
  3. For the Scones: Combine milk and lemon juice in a mixing bowl and allow to sit for 5 minutes to thicken.
  4. Meanwhile, place flour, sugar, baking powder, cinnamon, ginger, nutmeg, baking soda, cloves and salt in a mixing bowl and whisk to combine. Using a hand-held pastry blender, two butter knives or your fingertips work in the butter until the mixture resembles a very coarse, crumbly meal. Larger pockets of butter are to be encouraged here and there.
  5. Whisk the thickened milk together with the pumpkin and egg. Pour over the dry mixture and fold over a few times with a large silicone spatula. Add cranberries and mix just until everything is combined. Scrape out onto prepared pan and use very lightly floured hands to pat dough into a round about 1-inch (2.5 cm) thick. Use a sharp knife to cut into 8 wedges. (Dip knife in flour if it is sticking, wiping clean between cuts). Separate wedges so that they are evenly spaced on pan. The scones can be left plain or sprinkle some with the optional coarse sugar.
  6. Bake for about 15 to 25 minutes or until lightly colored top and bottom. Cool pan on rack for 5 minutes. Warm scones are ready to serve with optional Cinnamon Butter.



  • Who says you have to give up holiday treats! These scones are a perfect example of how you can enjoy baked goods on the low FODMAP diet IF you have great low FODMAP recipes to work with - and we have hundreds! Baking and desserts are a specialty! Check out our e-book, too, Low FODMAP Baking.
Nutrition Facts
FODMAP IT!™ Pumpkin Cranberry Scones with Cinnamon Butter
Amount Per Serving
Calories 458 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 1g5%
Sodium 203mg8%
Carbohydrates 57g19%
Fiber 6g24%
Sugar 18g20%
Protein 7g14%
Vitamin C 0.2mg0%
Calcium 37mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.