Low-FODMAP cranberry, cinnamon and orange scones
Time to make: 30 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 2 oranges, zest and juice
- 1 cup dried cranberries or Craisins
- 3 cups all purpose gluten-free flour
- 4 teaspoons baking powder
- 1 tablespoon brown sugarlight brown cane sugarX
- 1/4 teaspoon cinnamon
- 4 tablespoons reduced-fat non-dairy spread (we used Olivani Lite)
- 1/4 cup lactose-free low-fat milk
- 1 egg
Total fat 3g
Saturated fat 1g
Dietary fibre 2g
1 Preheat oven to 210°C. Place orange zest and juice in a small saucepan and add dried cranberries. Heat gently until fruit is plump then remove from heat and allow to cool.
2 Place flour, baking powder, sugar and cinnamon in a bowl or processor and rub spread into flour using fingers (or pulse, using processor).
3 Combine cooled orange and cranberry mixture, milk and egg. Add to flour mixture. Stir or pulse to form a moist dough.
4 Tip scone dough onto a lightly floured board and dust top with flour. Squeeze scone dough together (don’t knead or mixture will become tough), and roll or gently pat dough into about a 2.5cm thickness. Cut scones out with a 6cm cookie cutter and place on a cold tray.
5 Bake for 15 minutes or until risen and just turning golden. Serve split in half with a light spread of reduced-fat non-dairy spread.
If you are on the low FODMAP diet check your dried cranberries are sweetened with sugar not apple juice.