Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low FODMAP Cranberry Pumpkin Scones

  • Author: Amy Agur
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Diet: Gluten Free

Description

These sweet and savoury cranberry pumpkin scones will rock your socks!

Ingredients

Scale
  • 2 + 1/2 cups low FODMAP all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 tsp baking powder
  • 1 + 1/2 tsp pumpkin spice
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled
  • 1/2 cup dried cranberries
  • 3 eggs, lightly beaten (divided)
  • 1/2 cup pumpkin puree
  • 1/2 cup lactose-free half & half milk
  • 1 tbsp water
  • 1 orange
  • 2 cups icing sugar
  • 1 tbsp unsalted butter, melted

Instructions

  1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, pumpkin spice, baking soda, and salt in a large bowl.
  3. Cut in 1/2 cup chilled butter until it looks like breadcrumbs. Then add the cranberries and toss the mixture so they’re evenly distributed.
  4. Combine 2 eggs, pumpkin puree, and half and half in a small bowl. Then add the pumpkin mixture to the flour mixture and stir with a wooden spoon until the dough is just moist.
  5. Turn the dough out onto a lightly floured surface and knead the dough by flattening it out with your hand and scraping it back into a ball with a bench scraper until the dough becomes smooth – about 6-8 times (it will still be sticky).
  6. Pat your dough into an 8″ circle and cut it into eight wedges using your bench scraper. Place the wedges onto your prepared baking sheet about 2″ apart.
  7. Combine remaining egg and 1 tbsp water and lightly brush it over the tops of the wedges. Bake for 15-20 minutes, or until the scones are golden brown. Cool on a wire rack.
  8. Zest your orange and add 2 tsp to a small bowl. Then squeeze the orange and add 2 tbsp of juice to the bowl. Add the powdered sugar and melted butter and stir until it makes a loose glaze. Drizzle the glaze over the scones and serve.

Notes

Recommended low FODMAP serving – 1 cranberry pumpkin scone per sitting

  • Prep Time: 20
  • Cook Time: 15
  • Category: breakfast
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 449
  • Sugar: 16 g
  • Sodium: 268 mg
  • Fat: 17 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 111 mg

Keywords: low FODMAP cranberry pumpkin scone, low FODMAP pumpkin scone, gluten-free pumpkin scone

Find it online: https://www.fodmapformula.com/low-fodmap-cranberry-pumpkin-scones/