Low-FODMAP cranberry, cinnamon and orange scones
(at time of publication)
- 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
- ¼ teaspoon cinnamon
- 4 tablespoons reduced-fat non-dairy spread (we used Olivani Lite)
- ¼ cup lactose-free low-fat milk
- 1 egg
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.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 2g
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