Low FODMAP Blueberry Scones

Start your day with fruit-filled low FODMAP blueberry scones! Perfect for breakfast or brunch, these scrumptious gluten-free baked goods are topped with a sweet lemon glaze. Ready in 1 hour with just 11 ingredients.

Traditional blueberry scones, although delicious, are often made with higher-FODMAP ingredients such as wheat flour and lactose-containing milk products. For these low-FODMAP blueberry scones, I've subbed in low-FODMAP gluten-free flour and a lactose-free "buttermilk" made with (easier-for-me-to-find) unsweetened almond milk and vinegar.

Perfect for a special breakfast or brunch, these low FODMAP scones are bursting with fresh blueberries and a hint of sweetness. Drizzle on a light and bright lemon glaze, and you've got yourself a delightful, fun treat.

Consider pairing a scone with cooked eggs for a boost of FODMAP-friendly protein.

Jump to:

• Ingredients
• Low FODMAP Notes
• Instructions
• Serve this with
• Related
• Recipe

Ingredients

To make these low FODMAP blueberry scones, add these ingredients to your shopping list:

• Unsalted butter - ½ cup
• Unsweetened almond milk - ¾ cup
• Distilled white vinegar - 2 teaspoons
• Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) - 3 cups
• Granulated sugar - ⅓ cup
• Baking powder - 2 tablespoons // if sensitive to the metallic taste, choose aluminum-free baking powder, such as Argo
• Fine salt - ½ teaspoon
• Eggs - 2 large
• Fresh blueberries - 2 cups

For the lemon glaze, you'll need:

• Powdered sugar - ⅓ cup
• Fresh lemon juice - 1 tablespoon (about ½ a lemon)

Low FODMAP Notes

In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Almond milk is low FODMAP in servings of 1 cup (250 mL) or 240 grams. My go-to is Almond Breeze unsweetened almond milk.

Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) is my go-to low-FODMAP flour. Wheat flour is high in FODMAPs, whereas gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cups or 100 grams.

Although this Bob's Red Mill flour hasn’t specifically been tested, it appears to be low FODMAP by ingredients. It is also readily available across the US. You can usually find this flour in the “health,” “natural,” or gluten-free foods section of the grocery store and online.

Unless you tolerate GOS, avoid the Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red bag while low FODMAPing. This flour is made from higher FODMAP garbanzo beans.

Granulated sugar (or white sugar) is low FODMAP in servings up to ¼ cup or 50 grams.

Blueberries are low FODMAP in servings of a heaping ¼ cup or 40 grams. Larger servings contain higher levels of fructans. have been retested! The suggested low FODMAP serving is 1 cup or 125 grams.

Powdered sugar (also known as icing or confectioners sugar) is low FODMAP in servings of 1 tablespoon or 16 grams.

Lemon juice is low FODMAP in servings of 1 tablespoon or 21 grams. Larger servings, greater than ⅔ cup, contain moderate to high levels of the FODMAP, fructans.

Instructions

To make these low FODMAP blueberry scones, simply:

Preheat the oven to 425°F. Lay out a piece of parchment paper to work on, and line a baking sheet with parchment paper.

Dice the butter into small pieces. Transfer to a clean dish and chill in the freezer for 10 minutes or until you’re done preparing the other ingredients.

Measure out almond milk in a glass measuring cup. Add the distilled white vinegar to make an almond “buttermilk.” Place in the refrigerator to keep cold while you prepare the other ingredients.

In a large bowl, add gluten-free flour, sugar, baking powder, and salt. Whisk to mix.

Using a fork or pastry cutter, cut the chilled butter pieces into the flour mixture until pea-sized crumbles form.

Stir in the almond “buttermilk” and whisked eggs until just combined. Avoid overmixing. 

Gently fold in the blueberries.

Lightly dust the workspace parchment paper and your clean hands with gluten-free flour. Transfer the scone dough to the dusted parchment paper. Using your hands, form the dough into a ½-inch thick, flat round.

Fill a tall glass with warm water. Dip a sharp knife into the water and cut the dough round in half to form two half circles. Dipping the knife into the water before each cut, slice each half circle into six uniform wedges to yield 12 total pieces. Transfer the wedges to the parchment-lined baking sheet.

Bake for 18-22 minutes or until the tops start to turn lightly golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let sit until cool enough to handle, about 5-10 minutes.

In a small bowl, whisk together the powdered sugar and lemon juice. Spoon the lemon glaze over the tops of the scones.

Serve glazed low FODMAP scones warm, or cool completely and transfer to an airtight container. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months. Consider microwaving leftover scones for 15-30 seconds, or until warm, before enjoying.

Serve this with

Consider serving these low-FODMAP blueberry scones with a source of low-FODMAP protein, such as hard-boiled eggs, eggs cooked to your preference, or low FODMAP breakfast sausage.

Related

Looking for other low FODMAP breakfast recipes? Try these:

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