Low Fodmap Current Scones

Low Fodmap Current Scones

Today is literally a washout. A late fall storm bloomed in the Atlantic and quickly came up the Eastern seaboard dumping sheets of rain from Carolina to Connecticut. Northern CT is getting snow, but those of us near the coast are getting ugly sheets of cold rain. So, this morning, to cheer myself up, I am making my low fodmap current scones based on America Test Kitchen’s English scone recipe. Since they swear their recipe is totally British, my scones should be worthy of the Queen mother.

I have made current scones before on this blog, but today I am making them again. I intend to let them bake longer so that they brown more both on the bottom and on the top. I also have genuine currents this time whereas last time I cut up raisins to look as if they were currents. I promise I won’t do it again. I frankly can’t live with the guilt.

Why are these scones low fodmap since they contain AP flour? Because those sensitive to wheat can substitute King Arthur’s Measure for Measure GF flour instead. I called KA and asked and they said their Measure for Measure really is just that. Substitute it for AP flour in almost any recipe.

I do make my scones with butter which is actually lactose free and low fodmap.  However, you can swap out vegan butter or whatever works for you.

Ingredients:

1/2 cup sugar

3 cups all purpose flour or King Arthur Measure for Measure GF Flour

2 Tbsp. baking powder

1/2 tsp salt

1 cup lactose free milk or almond, rice or coconut milk (whatever you prefer)

2 eggs

9 tbsp butter or alternative butter or coconut oil (solid)

3/4 cup currents or dried cranberries (1 Tbsp. of either one is low in fodmaps)

Extra flour for kneading and rolling out

Directions:

Preheat oven to 425°fahrenheit and line a baking sheet with parchment paper.

Place the sugar, flour, baking powder and salt in the bowl of a food processor. Cover and pulse 5 times to mix flour mixture together well.

Cut butter into 9 tablespoons and use microwave to soften but NOT melt the butter. Place butter into the food processor full of flour. Pulse 20 times until the mixture is powdery and there are no bits of butter.

Whisk your milk choice and eggs together in a small cup or bowl. Pour into the flour/butter mixture. Pulse until it forms a soft dough.

Add the currents and pulse a few more times to mix in the currents.

Turn the dough out onto a floured wooden board or a counter top covered with wax paper. Dust the wax paper with flour first, then place the dough on top. Knead the dough twenty times or until it is not too sticky to roll out.

Cover the dough with a sheet of wax paper. Roll the dough into a 9″ circle that is 1″ thick.

Dip the biscuit cutter into flour and cut out scones. Re-roll scraps and cut out more scones. I get 10 or 11 using this method.

Bake scones at 425° for 10 to 13 minutes or until the tops and bottoms are golden brown.

Remove from oven and place scones on a cooling rack.

Serve warm with butter and jam or freeze and then place in freezer bags until ready to serve them. They are fluffy, sweet ( I always add more sugar than other scone recipes call for), and slightly chewy because of the currents. A divine treat for a holiday breakfast.