Low-FODMAP cranberry, cinnamon and orange scones

Serves: 14 (makes 14 scones)
Time to make: 30 mins
( Hands-on time: 15 mins )

Total cost: $ 6.44 / $ 0.46 per serve

(at time of publication)

Ingredients

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

Instructions

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.