Special Diets | 29 July 2016Cranberry Orange Scones Share article facebook twitter google pinterest These Low-FODMAP cranberry orange scones make an ideal breakfast—especially during the holiday season, when they’re great companions for a cup of coffee or green tea. FODMAPs are carbohydrates that are not properly absorbed in the small intestine by people with digestive difficulties such as IBS, Crohn’s Disease, and Colitis. Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. This is one such recipe for cranberry orange scones… Yield: 12 scones Go ahead and use frozen cranberries in this recipe, but be sure to keep them frozen until you add them to the dough: If you let them thaw before using them, their juices will turn the dough pink! To avoid this, I chop the frozen cranberries and then stick them back in the freezer until the last minute. And don’t skip the final steps. Brushing these scones with milk and finishing them with a sprinkle of sugar really makes them shine. 1 ¾ cups (284 G) basic flour blend (see below) ½ cup (60 G) tapioca flour ? cup (67 G) sugar, plus more for sprinkling on top 2 teaspoons baking powder 1 teaspoon grated orange zest 1/2 teaspoon salt 5 tablespoons (70 G) unsalted butter, cut into pieces and chilled ½ cup (55 G) coarsley chopped fresh or frozen cranberries ? cup (160 ML) lactose-free low-fat milk, plus more for brushing on top Preheat the oven to 400°F (200°C, or gas mark 6). Line a large baking sheet with parchment paper. In a large bowl, combine the Basic Flour Blend, tapioca flour, sugar, baking powder, orange zest, and salt. Using a fork or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the cranberries. Add the milk and mix until a dough forms. Lightly flour a work surface and using floured hands, divide the dough into two pieces. Place each portion of dough onto the floured work surface and shape into a 5-inch (13 cm) diameter round disk. Cut each disk into 6 slices (like a pizza). Transfer to the prepared baking sheet. Lightly brush each scone with milk and sprinkle with sugar. Bake for 10 to 12 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Basic Flour Blend Yield: about 3½ cups (568 G) This versatile flour blend is great in pancakes, cookies, and muffins, and it works as a sauce and gravy thickener, too. Since I omit gums, such as xanthan and guar, in my recipes, it’s good to know that replacing some of the flour blend with more tapioca flour adds lift and elasticity to breads— and the extra tapioca flour also keeps biscuits and scones from being too crumbly. Finally, brown rice flour provides a hefty dose of fiber. 2 1/2 cups (400 G) brown rice flour 1/2 cup (96 G) potato starch ? cup (40 G) tapioca flour 1/4 cup (32 G) cornstarch Measure each ingredient by lightly spooning the flour into the measuring cup until overflowing and then use the back of a knife to level off the flour. (Use this same method when you’re measuring this flour blend for recipes.) Blend the ingredients thoroughly with a spoon and store in an airtight container in the refrigerator for up to several months. Buy from an Online Retailer US: UK: Learn to soothe your digestive difficulties with 100 delicious recipes from The Low-FODMAP Cookbook! The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes and includes an eating plan that explains in detail which foods are not allowed and why. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.