Low-Fodmap Glazed Lemon Blueberry Scone Recipe; Gluten-Free

2 cups Authentic Foods GF Classical Blend, plus additional flour for patting out dough (this is my favorite brand, check out my low-FODMAP bake off blog to see why!)

can also substitute your preferred all purpose low-FODMAP, gluten-free flour

¼ cup granulated sugar

note: Note: These scones are not very sweet. If you prefer a sweeter scone, you can add additional sugar

4 teaspoons double acting baking powder (ex: Clabber Girl brand)

½ teaspoon baking soda

¾ teaspoon xanthan gum (if not added to your low-FODMAP flour choice)

½ teaspoon salt

½ cup cold unsalted butter, cut into small pieces or grated

If you choose a vegan spread alternative, be sure to chill it well

I used butter

1 heaping cup (180 g) fresh or frozen blueberries

1 low-FODMAP serving is 40 g

If using frozen, do not defrost

1 tbsp lemon zest (1 medium lemon)

2 large eggs

1 & ½ teaspoons pure vanilla extract

¾ cup coconut cream (canned, drained of liquid) at room temperature

This is not the same as ‘cream of coconut’; see my low-FODMAP grocery shopping blog for some brands I like and tips on using this product

If you tolerate regular heavy cream, then OK to substitute that instead

Granulated sugar, to sprinkle on top

Low-FODMAP Lemon Glaze

1 cup confectioner’s sugar

3 tbsp fresh squeezed lemon juice (use the same lemon you zested)

Directions at rachelpaulsfood.com

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